VITAMINS

INTRODUCTION
Term was coined by Frunk a polish
chemist in 1912
A group of potent organic compounds
other than proteins, carbohydrates and fats
which occur in minute quantities in food
and which are essential for some specific
body functions such as regulation,
maintenance, growth and protection
CLASSIFICATION
FAT SOLUBLE VITAMINS
WATER SOLUBLE VITAMINS
FAT SOLUBLE VITAMIN
A
D
E
K
WATER SOLUBLE VITAMIN
C-VITAMIN
B-VITAMINS

-THIAMIN(B1)
-RIBOFLAVIN(B2)
-NIACIN(B3)
-PYRIDOXIN(B6)
-CYANOCOBALAMINE(B12)
-FOLATE(FOLIC ACID)
-BIOTIN
-PANTHOTHENIC ACID
 Vitamin A
 Occurs in animal origin
 Plant foods contain carotenoids
 Carotene is a precursor of vitamin
A
 Stored in liver
 Important for sight
 Deficiency causes night blindness

6
CONT.,
Mc Collum and Davis in1917
Steenbock in 1919 found Carotenoids
Kerror in 1931obtained concentrated
form of Vit A
Holmes and Corbet obtained Vit A in
crystalline form
Measured in IU or micrograms
FUNCTIONS
Vitamin A and vision
-Maintains normal vision in dim light
-Rhodopsin in retina requires Vita A for
vision in dim light
-This is formed when Vit A is combined
with protein opsin
Cont.,
Vitamin A and epithelial tissues
-It maintains the integrity of epithelial
tissues of respiratory, gastrointestinal,
genitourinary tract and eyes
Cont.,
Bone and tooth development
-Vitamin A is required for skeletal growth
and tooth development
Cont.,
Anti infective
-By keeping the mucous membrane
healthy it prevents our body from
infection
Cont.,
Others
-protect us from some epithelial cancers
like bronchial cancer
SOURCES
Animal sources
-Liver, egg yolk, butter, cheese, ghee,
whole milk,
fish, fish liver oil and meat.
Plant sources
-Orange, carrots, papaya, mango,
pumpkin,
all green leafy vegetables and red palm
oil
RDA
GROUP RETINOL CAROTENE
MAN 600 2400
WOMEN 600 2400
PREGNANCY 600 2400
LACTATION 950 3800
INFANTS 350 1400
CHILDREN(1-6 YRS) 400 1600
CHILDREN(7-12 YRS) 600 2400
ADOLESCENTS 600 2400
DEFICIENCY OF VITAMIN A

Predominantly ocular
They include Night blindness,
Conjuctival xerosis, Bitot’s spot, Corneal
xerosis and keratomalacia
Phrenoderma and epithelial changes are
extra ocular manifestation
CONT.,
Night blindness or Nyctalopia
-Earliest sign of Vit A deficiency
-The person cannot see well in dim light
because there is insufficient Vit A to
bring about quick formation of
Rhodopsin
CONT.,
Conjuctival xerosis
-The conjuctiva of the becomes dry,
thickened, wrinkled and pigmented
-Conjuctiva appears muddy and smoky
instead smooth and shiny
-This is due to keratinization of epithelial
cells
CONT.,
Cont.,
Bitot’s spot
-Triangular pearly white or yellowish
foamy spots on the bulbar conjuctiva on
either sides of the cornea
-Bitot described this condition and so
called as Bitot’s spot
CONT.,
CONT.,
Corneal xerosis
-This stage is serious
-Cornea appears dry and non wettable
and eventually opaque
-In more deficiency there may be corneal
ulceration which may heal but leaves scar
and disturbs the vision
CONT.,
CONT.,
Keratomalacia
-A part of whole cornea may become
soft and may burst open
-If the eye collapses, vision is lost
permanently
-This is one of the major causes of
blindness in India
CONT.,
CONT.,
Others
-phrenoderma is a condition of
hyperkeratinization of epithelial lining of
the hair follicle
-the skin becomes rough, dry and papulae
is observed
-Vitamin A deficiency also results in
growth failure and stunted growth
EFFECTS OF EXCESSIVE INTAKE OF
VITAMIN A
Hypervitaminosis
-large doses leads to toxic effects
-symptoms are nausea, vomiting,
abdominal pain, loss of hair and itching
-in severe toxicity enlarged liver and
papillary edema is observed
TREATMENT
Early stages of deficiency can be reversed
by administration of large doses
(200,000 I.U) orally on two successive
doses.
PREVENTION
Improvement of people’s diet rich in Vitamin A
Reducing the influence of contributory factors
such as PEM, ARI and diarrhoea
Vitamin A drops are given orally to children in
six to nine doses
First dose 100,000 I.U is given at 9 months
200,000 I.U are administered after every six
months
Nutrition education to people
VITAMIN D
Synthesized in body
Important forms are vitamin D2-calciferol and D3-
cholecalciferol
Vitamin D2 is derived by irradiation of plant sterol
and ergo sterol
Vitamin D3 is found in animal fats and fish liver oil
Also derived from the exposure to ultraviolet rays
of the sunlight which converts the cholesterol in the
skin to vitamin D
Stored in fat deposits and liver
FUNCTIONS
Promotes intestinal absorption of calcium
and phosphorus
Stimulates mineralization of bones and
teeth
It affects collagen maturation
In kidney it increases tubular reabsorption
of phosphate which affects reabsorption
of calcium
It permits normal growth
SOURCES
Sunlight and foods
Sunlight-main source. Synthesized in body by the
action of UV rays of sunlight on 7-
dehydrocholesterol stored in skin
Clothing, fog, sun screen lotion, window glass
and melanin are considered as barriers to vitamin
D synthesis
Food sources-liver, egg yolk, butter, cheese, fish,
fish liver oil, human milk and fortified foods such
as margarine, vanaspathi, ghee and infant foods
CONT.,
RDA
GROUP VITAMIN D
ADULTS 2.5mg (100 I.U)
INFANTS AND CHILDREN 5 mg (200 I.U)
PREGNANCY AND LACTATION 10 mg (400 I.U)
DEFICIENCY
Leads to lowered absorption of calcium,
low serum level of calcium and reduced
bone mineralization
In children causes rickets and in adults
causes osteomalacia
RICKETS
Rickets is observed in
young children between age
of six months to 2 years
Can be caused by lack of
sunlight, but also from
insufficient calcium.
Vitamin D linked to
calcium absorption.
Characterized by growth
failure, bone deformity,
enlarged joints, muscular
hypotonia
CONT.,
Developments such
as walking and
teething is delayed
Tetany and
convulsions occur
due to hypocalcemia
Curved legs(bow
legs), knock knees,
deformed pelvis,
pigeon chest
OSTEOMALACIA
Occurs mainly in
women during
pregnancy and
lactation when
requirement of vitamin
D is increased
Women with purdah
will have deformed
pelvis and normal
delivery becomes not
possible
PREVENTION, TREATMENT AND
TOXIC EFFECT
Educating parents to Large doses of vitamin
expose their young D (1000-5000 I.U) daily
children regularly to for one month followed
sunshine by 800 I.U daily for six
Encourage fortified foods month
Prophylaxis of vitamin Large doses can be toxic
supplements Loss of appetite, nausea,
Early detection and
vomiting, diarrhoea and
treatment calcification of soft
Providing knowledge to
tissues
community where pardah
system is observed
 VITAMIN E
 Known as tocopherol
 Used as an anti-oxidant in foods
 Essential for normal reproduction
 Widely distributed in foods rich in PUFA
 Isolated in the year 1936 by Evans and coworkers

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FUNCTIONS

Acts as an antioxidants
It prevents oxidation of vitamin A in the
intestine
It also prevents hemolysis of RBC’s
Essential for reproductive health
Prevents skin problems like psoriasis and
acne
Prevents muscular dystrophy
SOURCES
Vegetable oils like cotton seed oil,
sunflower oil, soya bean oil, safflower oil,
and wheat germ oil
Egg yolk and butter
RDA
10 mg / day for children
25 mg / day for adolescents and adults
ABSORPTION AND
STORAGE
Absorbed along with fat in intestine
stored in liver, muscle and body fat
DEFICIENCY
Reproductive failure or sterility
Increases hemolysis of RBC’s
May lead to muscular dystrophy
VITAMIN K
Stable to heat
Occurs in two forms vit-K1 and vit-K2
KI found in green vegetables, milk and its
products and some fruits
K2 is synthesized by bacteria in intestinal
flora
Too much of antibiotics may cause this
vitamin deficiency
ABSORPTION AND
STORAGE
Absorbed along with fat in intestine
Bile is essential for absorption
stored in liver
FUNCTIONS
Production and release of certain
coagulating factors
Increased prothrombin level helps in
blood clotting during bleeding
SOURCES
Bacterialsynthesis in the intestinal tract
Green leafy vegetables like spinach and
cabbage
Cauliflower, soya bean, wheat bran and
wheat germ
Carrots and potatoes are fair sources
DEFICIENCY
Uncommon in adults
Prevalent in infants because of sterile intestinal
flora and minimal stores of prothrombin
At birth one dose of vita K to prevent
hemorrhagic disease
Deficiency may occur due to malabsorption,
sulpha drugs and antibiotics
Deficiency interferes with prothrombin
formation and reduces clotting tendency
WATER SOLUBLE VITAMIN
C-VITAMIN
B-VITAMINS

-THIAMIN(B1)
-RIBOFLAVIN(B2)
-NIACIN(B3)
-PYRIDOXIN(B6)
-CYANOCOBALAMINE(B12)
-FOLATE(FOLIC ACID)
-BIOTIN
-PANTHOTHENIC ACID
 Water Soluble Vitamins
 Vitamin B1
◦ Thiamine
◦ Involved in carbohydrate metabolism
◦ Helps body metabolize glucose, affects central nervous
system
◦ Deficiency causes Beri beri
(Singlese, “I can’t, I can’t”)

B - riboflavin
2
◦ Energy metabolism
 Niacin (B3)
Energy metabolism
Disease – pellagra – The Four D’s
◦ Dermatitis
◦ Diarrhea
◦ Dementia
◦ Death

52
 Water Soluble Vitamins
B6 - Pyridoxamine
◦ Neurotransmitter, co-enzyme in over 100
reactions

B12 –
◦ Development of red blood cells
◦ Lack of it makes one anemic
◦ Hard for vegans to get

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 Water Soluble Vitamins
Biotin –
◦ Involved in fatty acid synthesis
◦ Deficiency causes skin disease and hair loss

Panthothenic acid
◦ Found in many foods
◦ Essential for metabolism of carbohydrates,
protein, alcohol and fat

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 Water Soluble Vitamins
 Choline
◦ A major component of cell
membranes
◦ Folacin = Folate = Folic acid
◦ Deficiency causes neural tube
defects – in utero
◦ Took Rutgers Professor 20
years to for FDA approval as
enrichment Why?

55
 Vitamin C
Ascorbic acid
Very inexpensive to add to food,
marketing tool. Antioxidant
Deficiency leads to bleeding gums,
hemorrhages
High in citrus fruits, limes, (Limeys)

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 Vitamin C - Scurvy

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 The Nature of Vitamins
 Nutritional Value lost by:
◦ Light Effect of packaging on nutrient
loss in milk.
◦ Heat
◦ Oxidation
◦ Bacteria
◦ Enzymes
◦ Insects
◦ (Nutritional value of baby
food must be assured.)

58
 The Nature of Vitamins
 Food processing can
preserve nutrients.

59
 Minerals
 Percent of Body weight
◦ Calcium 2%
◦ Phosphorus 1%
◦ Potassium 0.3%
◦ Sulfur 0.2%
◦ Sodium 0.1%
◦ Chloride 0.1%
◦ Magnesium 0.05%
◦ Iron 0.04%

60
 Minerals
 Calcium

◦ 99% is structural
◦ ~25% absorption
◦ Vitamin D aids absorption
◦ 75% is obtained from dairy
products
◦ Many products are fortified
with it
◦ Built in youth, lost in
maturity Very hard for vegans to get enough
calcium
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 Calcium
 Osteoporosis – a pediatric disease
with geriatric consequences
◦ 1.5 million fractures each year-
major cause of subsequent
mortality (25% within one year)
◦ 14 billion in direct health cost
◦ 25 million women at risk
◦ DRI women 600 – 800 mg/day

National Osteoporosis Foundation

www.nof.org

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Calcium

63
 Soda is the devil’s drink

Extra calories
Poor nutrient
density
Interferes with
calcification
Replaces more
nutritious drinks
64
 Minerals
 Phosphorus
◦ Easily absorbed by the body
◦ Enhanced by Vitamin D
◦ Deficiency are rare
◦ Soda, phosphoric acid

 Potassium
◦ A primary electrolyte in blood
◦ Associated with lower blood pressure
◦ Athletes

65
 Minerals
 Sodium and Chloride
◦ Added during processing
◦ Enhances flavor
◦ We consume 2X of what we need (DV = 2.4
grams, 1/10 ounce) (show)
◦ Excess Sodium can lead to hypertension
 High blood pressure
 Salt sensitivity – genetics and race

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Salt – Uses in Food
Enhances other flavors, cuts cost
Salty taste, per se
Increases consumer acceptance
Raises boiling point of liquids (pasta)
Masks bitter tastes
Food safety
Water binding

67
 Minerals
 Sulfur

◦ Necessary for collagen formation

 Magnesium

◦ Abundant in plants

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 Minerals
Iron
◦ Most common and easily preventable deficiency
◦ Needed for oxygen absorption, immune function,
developmental performance
◦ Poor absorption from plant sources
◦ Low iron causes anemia, especially in menstruating women
◦ Toxicity
 6 – 12 vitamins with 100% iron content will kill a small child
(The dose makes the poison.)
 Fortification vs Enrichment
Fortification- restores lost
nutrients due to processing

Enrichment – adds nutritional value to

meet a specific standard
Old London
Restaurant Style Croutons. Seasoned
Sourdough.
Enriched Bread,
[Enriched Flour
(Flour,
Niacin,
Ferrous Sulfate,
Thiamin Mononitrate,
Riboflavin,
Folic Acid),
Water,
Yeast,
Sugar,
Salt,
Partially Hydrogenated Soybean Oil ,
Vinegar,
Ascorbic Acid]
Bean Oil with BHT added as a Dextrin