Vitamins

Done by: Afnan Mahmoud Abdullah NAJI

AC. No: 240630042
Supervised by Dr: Ali Almiri

2024-01-27
 Introduction
General concept:

Vitamins can be defined as organic compounds essential for life that play
a crucial role in overall health and body functions. The body needs small
amounts of these compounds to carry out a variety of vital functions,
which the body cannot synthesize on its own. Therefore, humans rely on
taking vitamins from external sources, i.e. from food or supplements.
Vitamins are one of the essential nutrients that the body needs to develop,
grow properly, for the health of the body, and to prevent many diseases,
as it needs the equivalent of 31 types of them, and vitamins can be
obtained through a balanced and healthy diet.

“Vita” is Latin for “life,” and the best source of vitamins is the foods that
we eat, and we need vitamins for many functions in our bodies. In this
program we will explore vitamins and learn what they are, how we get
them, and the way our bodies process them. We will learn the difference
between fat soluble and water-soluble vitamins, good food sources for
vitamins, and facts about vitamin supplements. Key points:

• Vitamins are organic because they contain carbon atoms and can
be destroyed.

• There are two categories of vitamins called fat soluble and water
soluble.

• Vitamins are a 20th century discovery; the word “vitamin” wasn’t

used until 1920.

• The fat-soluble vitamins are A, D, E, and K, and they are carried in

the fats and oils of food.
 • Sources of vitamin A are retinol from milk and beta carotene from
dark green and deep yellow/orange vegetables.

• Some of vitamin A’s functions involve vision, the immune system,

and bone growth.

• Sources of vitamin D are sunshine and fortified milk; it assists in

bone health.

• Sources of vitamin E are vegetable oils; it is an antioxidant which

helps keep the immune system and cells healthy.

• Vitamin K comes from green leafy vegetables as well as from

bacteria in the digestive system; it helps with blood clotting and
bone health.

• Water soluble vitamins include 8 vitamins in the B group and

vitamin C.

• Water soluble vitamins need to be replaced every day.

• The B group includes thiamin, riboflavin, niacin, vitamin B-6,

folate, vitamin B-12, biotin, and pantothenic acid.

• The B vitamins function in good vision, red blood cell formation,

and healthy metabolism and skin.

• Vitamin C, or ascorbic acid, is needed for a healthy immune

system, cells, and strong bones.

• Most people fall short of getting all that they need from food; a
daily multivitamin that is balanced and provides 100% (or close to
it) of each vitamin is a good idea for most people.

Vitamin Science

Vitamins are organic substances that are essential in tiny amounts for
growth and activity of the body. They are obtained naturally from plant
and animal foods. Organic in this definition refers to the chemistry and
molecules of vitamins. The word organic means that the molecules of the
substance contain the element carbon. The term also means that vitamins
can be destroyed and become unable to perform their functions in our
bodies. Too much heat, certain kinds of light and even oxygen can
destroy some vitamins. The amounts of vitamins ingested from food are
measured in micrograms or milligrams.
Vitamins work with other substances in the body like enzymes and
minerals. Together they perform such functions as strengthening bones,
healing wounds, keeping the skin healthy, building cells, and helping to
resist infections. Vitamins are separated into two groups, fat soluble and
water soluble. The fat-soluble vitamins are A, D, E, and K, and can
dissolve in dietary fats and are stored in the liver and body fat. The body
stores them for a longer amount of time, so they are not needed every
day. Too much of these vitamins can become toxic and cause health
problems. The water-soluble vitamins are made up of 8 B vitamins and
vitamin C. Water soluble vitamins dissolve in water, and are not stored in
the body. Rather they travel through the bloodstream and need to be
replenished every day. These vitamins are easily destroyed during food
preparation and storage.
Vitamin history
As far back as the time of explorer Vasco De Gama in 1497 to 1912
during Captain Robert Scott’s South Polar expedition, disease was the
major threat of death for human beings. Today we know that many
people in history died from a disease called scurvy, which we have come
to know as a lack of vitamin C. A lack of niacin, one of the B vitamins
causes pellagra, a disease in which one’s skin becomes flaky and leads to
nervous and mental disorders. Diseases such as scurvy and pellagra
caused epidemics that originated with a lack of certain vitamins in one’s
diet. Through the research of Dr. Goldberger and many other scientists,
the secrets of vitamins were slowly unlocked throughout the early 20th
century.
Vitamins are a 20th century discovery. The word “vitamin” wasn’t used
until 1920. Scientists did not know what these substances were, so they
simply named them according to the alphabet, (A, B, C, etc.) and at one
time all the way up to vitamin X.
Features and properties of vitamins:

1. Bionecessity: Vitamins are essential for life, as they play a vital

role in physical and mental health.
2. Small amounts: Despite their importance, the body needs relatively
small amounts of vitamins compared to other nutrients.
3. Various effects: Vitamins vary in their functions, contributing to
bone and skin health, boosting the immune system, improving
vision, and aiding in metabolic processes.
4. Divide into two groups: Vitamins are divided into two main
groups: aqueous vitamins (such as vitamin C and B vitamins) and
fatty vitamins (such as vitamins A, D, E, and K).

The vital importance of the body:

1. Bone and dental health: Some vitamins play an important role in

the formation of bones and teeth and maintaining their strength.
2. Immune system: Vitamins contribute to strengthening the immune
system, which helps the body fight diseases and infections.
3. Skin and eye health: Some vitamins play an important role in the
health of the skin and eyes, and improve vision.
4. Oxidative resistance: Some vitamins act as antioxidants, protecting
cells from damage caused by free radicals.
Food sources:

- Meat, fish, poultry.

- Vegetables and fruits.
- Dietary supplements.

The importance of vitamins:

A) An essential role in health: Vitamins contribute to maintaining

human health in general, and contribute to the daily functions of
the body in a vital way.
B) Antioxidants: Some vitamins act as antioxidants, helping to protect
cells from damage caused by free radicals.
C) Strengthen the immune system: Some vitamins contribute to
strengthening the immune system, which helps the body fight
diseases and infections.
D) Supporting public health: A balanced vitamin consumption leads to
maintaining overall health and preventing many diseases.

The main division of vitamins:

Vitamins are divided into two main parts based on how they are stored
based on their chemical properties. The two main sections are:

1. Water soluble vitamins:

The B-complex group and vitamin C are water soluble, meaning they
dissolve in water and are not stored in the body and must be replaced
every day. There are 8 B vitamins.
A) Vitamin C:
Or ascorbic acid, is one vitamin humans cannot make; they have to
get it from food. Vitamin C helps hold the cells together, heal
wounds, and build bones and teeth. The best sources for vitamin C
 are citrus fruits, strawberries, melons, and leafy green vegetables.
Vitamin C also helps to absorb and use Iron.
B) Group B:
▪ Vitamin B-1 is also known as thiamin. Thiamin keeps the body’s
cells and nerves in operating order. The body uses it to convert
food into energy. It is also critical for memory and brain work.
Thiamin is often part of energy-boosting drinks used to improve
physical performance. Without B vitamins, you would have less
energy, but taking extra B vitamins does not mean you will have
more energy. A deficiency of thiamin is a serious medical
condition, starting with a loss of sensation in the fingers and can
lead to death. Severe alcoholics suffer from thiamin deficiency
which causes them to have jerky eye movements, a staggering
walk, and disorientation. No one food is a prime source of
thiamin, and people that lack a varied diet suffer from the thiamin
deficiency disease known as beriberi.
▪ Vitamin B-2 is also known as riboflavin, and milk is its major
source. The sun’s ultraviolet light destroys riboflavin, which is
why milk is rarely sold in glass containers today.
▪ Vitamin B-9 is Folate, or folic acid. Research has shown that
extra folic acid in the diets of women in their childbearing age
lowers the risk of having babies with certain nervous system birth
defects. Cereal and grain products are fortified with folate, as are
vitamin supplements formulated for women.
▪ Vitamin B-12 is essential for the nervous system, and the only
people likely to lack this vitamin are those who have vegan diets.
Vegans do not eat any food produced by animals. Meat, milk, and
eggs all supply B-12.
 ▪ Vitamin B-3 is more often called niacin. A deficiency in niacin
produces the disease pellagra.
▪ Vitamin B-6 is important in the process of how we absorb protein
and fats, and it helps create red blood cells. Sources of B-6 are
meat, fish, and poultry, but it can also come from potatoes and
other starchy vegetables.
▪ Biotin is a B vitamin that is important in the functioning of our
metabolism and helps to release energy from the carbohydrates that
we eat. Biotin comes in many foods, but it is especially found in
liver, egg yolks, and soybeans.
▪ Pantothenic acid is a B vitamin that helps with energy production
and the formation of hormones, and is also found in many types of
foods but particularly good sources are meats, potatoes, and whole
grains.
Since the B vitamins are water soluble, if you take in too much the excess
is excreted. Low levels of B vitamins are common among the elderly, as
their bodies are less able to use the B vitamins from food, and
supplements are often suggested.

Vitamin Main functions

Vitamin B1 Carbohydrate metabolism
Vitamin B2 Energy metabolism
Vitamin B6 Amino acid metabolism
Vitamin B12 Protein turnover
Biotin Fatty acid metabolism and energy metabolism
Folic acid Amino- and nucleic acid metabolism
Niacin Energy metabolism
Pantothenic acid Fat metabolism and energy conversion
Vitamin C Redox reactions
Choline Fat metabolism, transmission of neural impulses
2. Fat soluble vitamins:

Fat soluble vitamins are carried in the fats and oils of the foods one eats,
and they are stored in the body for long periods of time. Vitamins A, D,
E, and K are fat soluble.
A) Vitamin A:
Also known as retinol, is needed for skin and body tissue repairs.
Children need vitamin A to build bones and teeth. Vitamin A is
part of the body’s defense system against infections. Vitamin A
deficiency is a problem in countries where people eat very few
dairy products, fruits, or vegetables. One of the first signs of a
vitamin A deficiency is difficulty seeing at night because the retina
of the eye needs the vitamin to function well. However, taking in
extra vitamin A will not help healthy people see better. Skin
creams and moisturizers with vitamin A might smooth skin, but it
does not rewind the clock. The skin does not react in that way to
vitamin A because it lacks the genetic information and does not
know how to use the vitamin. Vitamin A is in fish, meat, and dairy
foods, especially concentrated in the liver of fish and animals.
Many vegetables also supply vitamin A, such as carrots, pumpkins,
and squash; as well as the yellow fruits such as cantaloupes and
peaches. Dark green vegetables, tomatoes, and sweet potatoes are
also a good source. Most of these fruits and vegetables do not
actually contain vitamin A, but rather contain beta carotene which
the body converts to vitamin A. Carotene is the pigment that makes
egg yolks yellow and carrots bright orange. Most adults carry
enough vitamin A in their livers to supply them for months. Large
doses of vitamin A can cause liver damage, and this is why most
 multi-vitamin supplements have some of the vitamin A come from
beta carotene rather than retinol. You won’t overdose on beta
carotene, but too much will make the skin turn a yellow color.
Many studies have made claims that beta carotene in fruits and
vegetables helps reduce the risk of some cancers
B) Vitamin D:
is important in bone formation. Most vitamin D is made when
sunshine hits the skin. Too much sun can contribute to skin cancer,
and using a sunscreen of SPF 15 or more will block vitamin D
formation. Milk and margarine are both fortified with vitamin D.
Those over the age of 65 only make about half as much vitamin D
as children from the same amount of light exposure, so it is
recommended to take a supplement for these people to get enough
vitamin D. A vitamin D deficiency can cause an older disease
called rickets, and it is cured by cod-liver-oil, which has a high
concentration of vitamin D. Vitamin D is stored in the liver and as
little as 5 times the Daily Value can produce unhealthy weight loss,
vomiting, and calcium deposits in the lungs and kidneys.
C) Vitamin E:
Remains the most mysterious of vitamins. The body needs it but it
lacks does not lead to any known disease. Vitamin E is the most
exploited vitamin in that it is sold as a cure-all and even as an anti-
aging potion. Vitamin E, vitamin C, and beta carotene are
antioxidants. Some studies suggest that the trio might help to
strengthen the body’s immune system and play a role in cancer
prevention.
D) Vitamin K:
Helps stop the flow of blood from a cut and helps the body hold
onto calcium in bones and makes sure it gets where it can build
 bones. Many foods supply vitamin K, especially leafy green
vegetables. Certain bacteria in the digestive tracts can even make
vitamin K for the body. Deficiency of this vitamin is very rare.

It is important to protect the vitamins in fruits and vegetables from being

destroyed; simple ways of doing this include refrigeration, washing them
before cutting them, storing them in airtight containers, and avoiding high
temperatures and long cooking times.

Vitamin Main function

Vitamin A Protection of the epithelium
ß-Carotene Precursor of vitamin A
Vitamin D Regulation of the calcium and phosphorus
metabolism
Vitamin E Antioxidant
Vitamin K Blood coagulation

Vitamin composition:

The composition of vitamins varies according to the type, as each type of

vitamin has its own composition. I will give an overview of the
composition of some of the main vitamins:

1) Vitamin C (ascorbic acid):

Chemical Composition: C6H8O6

Role in the body: participates in many metabolic processes, promotes

iron absorption, contributes to collagen formation.

2) Vitamin A (retinol):

Chemical composition: C20H30O

 Role in the body: plays a role in skin health and eyesight, and
participates in the formation and maintenance of tissues.

3) Vitamin D (cholecalciviro):

Chemical composition: varied and includes several forms, where

vitamin D is produced when the skin is exposed to sunlight.

Role in the body: contributes to the absorption of calcium and

phosphorus for bone health.

4) Vitamin E (tocopherol):

Chemical composition: diverse and includes several forms such as

alpha-tocopherol and others.

Role in the body: It acts as an antioxidant and contributes to protecting

cells from damage.

5) Vitamin K (Phylloquinone):

Chemical composition: Diverse and includes vitamin K1

(phytonadione) and vitamin K2 (menaquinone).

Role in the body: participates in the process of blood clotting and bone
health.

6) Group B (including B1, B2, B3, B5, B6, B7, B9 , B12):

Chemical composition: varies according to the vitamin in the group.

Role in the body: Involved in many metabolic functions, supporting

the nervous system, and DNA formation.

These are examples of some of the key vitamins and their composition,
most of which are organic compounds containing various elements such
as carbon, hydrogen, and oxygen.
Presence of vitamins:

Vitamins are found in a variety of food sources, and getting those

vitamins from food is an essential part of achieving a healthy nutritional
balance. Here are some sites where some vitamins can be found:

A) Vitamin A:

Food sources: liver (beef liver, chicken liver), carrots, yams, sweet
potatoes, spinach.

B) Vitamin B:

B1 (thiamine): whole grains, meat, seeds, beans.

B2 (riboflavin): meat, milk and dairy products, almonds.

B3 (niacin): meat, poultry, fish, milk.

B5 (pantothenic acid): meat, milk, beans.

B6 (pyridoxine): meat, seeds, grains.

B7 (biotin): eggs, meat, carrots.

B9 (folic acid): green leafy vegetables, chickpeas, beans.

B12 (cobalamin): red meat, fish, seafood.

C) Vitamin C:

Food sources: citrus fruits (oranges, lemons), strawberries, chili, kiwi.

D) Vitamin D:

Food sources: fatty fish (salmon, tuna), milk fortified with vitamin D.

E) Vitamin E:

Food sources: vegetable oils (wheat oil, sunflower oil), seeds, nuts.
F) Vitamin K:

Food sources: green leafy vegetables (spinach, cabbage), broccoli.

 Interest Food Source Vitamin
Supporting the health of vision and skin role in
Liver, carrot, yam, spinach A
the formation and maintenance of tissues
Role in nerve functions Converting food into
Whole grains, meat, beans B1
energy
Support cell functions contributing to the
Meat, milk, almonds B2
conversion of food into energy
Supporting skin and nerve health contributes
Meat, Poultry, Fish B3
to the conversion of food into energy
Role in metabolism Converting food into
Meat, milk, beans B5
energy
Support the functions of the nervous system
Meat, seeds, grains B6
role in the production of hormones
Supporting healthy skin and hair contributes to
Eggs, meat, carrots B7
the conversion of food into energy
Support DNA formation is more important for Green leafy vegetables,
B9
pregnant women chickpeas, beans
Supporting blood function and formation is
Red meat, fish, seafood B12
more important for nervous system health
Immune System Support Collagen Synthesis Citrus fruits (orange, lemon),
C
for Healthy Skin strawberry, chili
Promote the absorption of calcium and Fatty fish (salmon, tuna),
D
phosphorus bone health milk fortified with vitamin D
Act as an antioxidant protecting cells from Vegetable oils (wheat oil,
E
damage sunflower oil), seeds, nuts
Green leafy vegetables
Support blood clotting and bone health K
(spinach, cabbage), broccoli
Health Benefits of Vitamins:

A) Vitamin A:

Necessary for vision, immune

system and reproduction.

Essential for the growth and

construction of body tissues.

Necessary for the formation of

skin and bones.

It is necessary to reduce the risk of cancer.

Essential for promoting healthy skin and hair.

B) Vitamin B1:

It helps the body use carbohydrates as an energy source.

Reduces the risk of diseases associated with the nerves, digestive

system and heart.

C) Vitamin B2:

Maintains healthy liver,

skin, nerves, and muscles.

Contribute to the
absorption of iron.

Contribute to the
development and growth
of the fetus.
Digestive health.

D) Vitamin B3:

Maintain healthy muscles, skin and hair.

Reduces the risk of cardiovascular disease.

Helps treat high cholesterol.

E) Vitamin B5:

Helps in protein metabolism.

Moisturizes the skin.

Helps heal wounds on the skin.

Reduces the problem of acne.

Helps reduce cholesterol and

triglycerides in the blood.

F) Vitamin B6:

Maintain the functioning of the digestive system and brain, and the
proper development of children's brains.

Reduce the risk of strokes, Alzheimer's disease, and depression.

G) Vitamin B7:

Necessary for pregnancy and lactation.

Energy production in the body.

Promote healthy skin, hair and nails.

Lowering the blood sugar

level of diabetics.

H) Vitamin B9:

It is involved in the
production of nucleic acids,
which are the genetic material
in the body.

It is involved in the construction of blood cells in the bone marrow.

Contributes to the normal growth of cells during pregnancy.

Maintains infant brain health.

I) Vitamin B12:

Important for healthy brain

function.

It enters into the formation and

regulation of DNA.

It plays an important role in the

manufacture of fatty acids.

It plays an important role in the

process of energy production in the body.

It helps the body absorb folic acid.

It enters into the construction of red blood cells.

J) Vitamin C:

Reduces the risk of strokes.

Reduces the appearance of signs

of aging, such as wrinkles and dry
skin.

Reduces the risk of infections.

Reduces the risk of cardiovascular

disease, cancer, wound and tissue healing.

K) Vitamin D:

Calcium mineral balance.

Regulation of blood pressure.

Promote bone health.

Reduce the risk of diabetes.

Promote children's health.

Contribute to maintaining the

health of the pregnant woman
and the fetus during pregnancy.
 L) Vitamin E:

Helps repair damaged cells in

the body.

Reduces damage caused by free

radicals.

Slows down the aging process of

the cells of the body.

M)Vitamin K:

Strengthen bones.

Blood clotting.

Promote immunity and heart

health.

Promote bone health.

Promote cognitive health.

Reduce the risk of strokes.

Commercial forms and quality criteria

The choice of the most appropriate vitamin product form for an

individual application depends in each individual case on product price,
planned use, processing, and the estimated shelf life of the mixed feed.
Nearly all vitamins are sold in various commercial forms, which can
differ considerably in their application properties. The most important
distinctive properties and criteria under practical aspects are:
 ▪ Solubility or dispersibility of the product in water in various fields
of application (milk substitutes, administration in drinking water)
▪ Stability during special processing (expansion, extrusion)
▪ Product behavior in view of specific technical conditions during
processing (particle size, hygroscopic or electrostatic behavior etc.)
The classification of vitamins as fat-soluble and water-soluble only refers
to pure vitamins, not the solubility of commercial vitamin products.
Commercial fat-soluble vitamins
1) Vitamin A
Vitamin A is produced in three types of formulation, with differing
solubility in water:
- Bead lets, which are insoluble in water as a result of a crosslink
process. These products are very stable in all mixes and
applications.
- Coated products, which are not crosslinked and are water-
dispersible. They are less stable.
- Spray-dried fine powders, which are readily dispersible in water
and are specially formulated for liquid mixes.
2) ß-Carotene
Commercial products have a minimum ß-carotene content of 10%
(100000 mg/kg) and are offered as bead lets. They are not crosslinked
and are dispersible in water.

3) Vitamin D

Vitamin D formulations normally have a vitamin D3 content of 500 000

IU/g; others are of minor importance. All products are water-dispersible
or offered as combinations with vitamin A as mentioned above.

4) Vitamin E
With only a few exceptions, vitamin E products have a vitamin E content
of 50%. There are two different types:
- Vitamin E adsorbates
- Spray-dried vitamin E formulations Vitamin E adsorbates consist
of oily vitamin E acetate (dl--tocopherol acetate), which is bound
to precipitated silica. This is a mineral with numerous small
cavities into which the oily vitamin E penetrates and where it is
adsorbed. This “rather simple” method is possible since vitamin E
acetate is a very stable substance (in contrast to vitamin E alcohol).
5) Vitamin K

Vitamin K3 is offered in three different product forms:

- Menadione sodium bisulphite (MSB), with a minimum content of
50% menadione
- Menadione pyrimidinol bisulphite (MPB), with a content of
approx.23% or 43% menadione
- Menadione nicotinamide bisulphite (MNB), with a content of 23%
or 43% menadione and 16% or 31% nicotinamide
Commercial water-soluble vitamins
1) Vitamin B1
Vitamin B1 is offered in two commercial forms: vitamin B1
mononitrate and vitamin B1 hydrochloride. Both forms have a
minimum vitamin B1 content of 98%.
Vitamin B1 hydrochloride has a higher solubility in water than
vitamin B1 mononitrate. If this is not an issue for the user, vitamin
B1 mononitrate should be used in mixtures, since it is more stable.
2) Vitamin B2
 Nowadays, mainly vitamin B2 from fermentation processes with a
minimum vitamin B2 content of 80% is used. The remaining 20%
consist of carrier or residues from the fermentation process.
Vitamin B2 from chemical synthesis is also available. Its vitamin
B2 content of 96% is sometimes diluted to a concentration of 80%.
Because of their specific formulation, products obtained from
fermentation are easier to process than those obtained from
chemical syntheses. For example, the former are antistatic, which
definitely prevents sticking to the processing machinery.
3) Vitamin B6
The commercial product is a pure product with a content of at least
98% vitamin B6 hydrochloride.
4) Vitamin B12
Vitamin B12 is normally offered as a 0.1% or 1% blend with
calcium carbonate as a carrier. The active substance of vitamin B12
is cyanocobalamin, but several manufacturers offer vitamin B12
products with various other vitamin B12 active compounds in
various concentrations.
5) Biotin
Biotin is normally sold as a 2% product. Most products are spray-
dried, are readily soluble in water and have a very high particle
number, which guarantees homogeneous mixing in mixed feeds
even at low supplementation levels. Next to spray-dried products,
biotin blends with a carrier are also offered. Since the biotin
particles in these products are coarser, the active substance is not
always homogeneously mixed in the feed.
6) Folic acid
 Folic acid is offered as a pure substance with 95% or 80% active
substance. 80% products have better processing properties, e.g.
they show better flowability and reduced dusting.
7) Niacin
The minimum vitamin concentration in commercial products is
99%. The solubility of nicotinamide in water is higher than that of
nicotinic acid.
8) Pantothenic acid
Producers offer calcium D-pantothenate with 98% active matter,
and calcium DL-pantothenate with approx. 45% active matter
(calcium D-pantothenate). Since animals can only assimilate the D-
form, only the D-part can be considered when the animal supply is
calculated. Another reason for preferring calcium D-pantothenate
to DL-products is because it is easier to process and has a better
biological effect.
9) Vitamin C
Nowadays, three types of vitamin C are in practical use:

- Crystalline vitamin C (pure ascorbic acid), with a vitamin C

content of at least 99%.
- Coated (formulated) vitamin C, with a vitamin C content
between 50 and 97.5%
- Vitamin C phosphate, with a vitamin C content of 25–45%.

In heat-treated mixed feeds, premixes or mineral feeds, pure

vitamin C is rather unstable. Depending on the processing methods
and shelf life, coated products or even vitamin C phosphate should
be preferred. Up to a few years ago, vitamin C sulphate was also
recommended as a heat-stabilized product; however, owing to its
poor biological effect, this substance is no longer used.