VITAMIN

Sunny Yadav
BPH, TU

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 VITAMIN
Vitamins
are the chemical compounds necessary for
human body.

Vitamins are essential for normal health, growth,

reproduction and maintenance

Non-energy producing organic compound


Cofactors for enzymatic reactions

2 types
1. Fat soluble : Vitamin A, D, E & K
2. Water soluble : Vitamin B & C

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WHY VITAMIN?

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Types of vitamin

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Water soluble vitamin

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Water soluble vitamins
1. Vitamin C (Ascorbic acid

2. Vitamin B
Vitamin B contains

Vitamin B1 (Thiamine) Vitamin B6 (Pyridoxine)

Vitamin B2 (Riboflavin) Vitamin B7 (Biotin)

Vitamin B3 (Niacin) Vitamin B9 (Folic acid)

Vitamin B5 (Pentothenic acid) Vitamin B12 (Cyanocobalamine)

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Fat soluble vitamin

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 Fat-soluble Vitamins - dissolve fat and can be stored in
the body.

Vitamin Sources Functions Signs of Signs of

in Body Toxicity deficiency
Vitamin Orange, yellow, green Maintains healthy Nausea, vomiting, Night blindness, eye-
vegetables, liver, eyes, skin, bone dry skin, rashes, infections, rough skin,
A margarine, and egg yolk growth and tooth hair loss, respiratory infections
development, headache, fatigue
possible aid in
cancer protection

Vitamin Milk, eggs, liver, exposure Promotes Loss of appetite, Rickets (poor bone
of skin to sun’s ultraviolet absorption of headache, nausea, development),
D rays phosphorus and weakness, malformation of teeth
calcium to build calcification of
and maintain bone and soft
bones tissue

Vitamin Wheat germ, whole grains, Protects red General digestive Rupture of red blood
vegetable oils, legumes, blood cells; discomfort cells, anemia, nerve
E nuts, dark green leafy stabilizes cell abnormalities
vegetables membranes

Vitamin Green leafy vegetables, Assists in normal Anemia Slow clotting of blood,
liver, kale, cabbage; made clotting of blood hemorrhage especially
K in body by intestinal in newborns
bacteria
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VITAMIN A
 Itis a fat soluble vitamin generally found in two
forms: Retinol and Beta carotene.

 Anti-infective vitamin

 Retinol: Present in animal foods: liver, meat,

fatty fish, eggs and milk fat

 Beta carotene: Present especially in plants:

dark green leafy vegetables, bright yellow fruits.

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Functions of vitamin A
Important nutrient for
normal vision especially in
the dark
Maintain and help in
rebuilding of glandular &
epithelial tissues
Necessary for normal
skeletal growth of human
Acts as anti-infective agent.
Essential during pregnancy
and lactation

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Sources of vitamin A
Richest source
is carrot
Green leafy
vegetables
Yellow fruits
Meat, milk
Fish, egg
Spinach,
avoadro

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VITAMIN A
An adult person (men/women/pregnancy) needs
600 µg ofretinol or 2400 µg of β- carotene.

Deficiency:
1. Night blindness: inability to see in dim light.
2. Conjunctival Xerosis: conjunctiva becomes dry and non-
wettable.
3. Bitot’s spots: Triangular, pearly-white or yellowish foamy spots
on the bolbular conjunctiva.
4. Corneal xerosis: The cornea appears dull, dry and non-wettable
and in more advanced corneal ulceration.
5. Keratomalacia: The cornea may become soft and may burst
open.
6. Corneal Ulcer: Keratomalacia can lead to perforation of the
cornea and corneal ulcer leading to permanent blindness.

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 VITAMIN D
Fat soluble found in two important forms:
Calceferol (D2) and Cholecalceferol (D3).

Calceferolmay be derived by plant sterols

& ergo sterols; where as cholocalceferol is
found in animal fats and fish oils.

Alsocalled sunshine vitamin or kidney

hormone

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 VITAMIN D
1. Sunlight: Vitamin D3
is formed by the
exposure of 7-
dehydrocholesterol,
which is present in the
skin, to the ultraviolet
ray of the sunlight

2. Foods: only in food

of animal origin. Liver,
egg yolk, butter, cheese
and some species of
fish.
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 VITAMIN D

Daily requirement: 2.5 mcg (200-400

IU)

Deficiency: Rickets; Oesteomalacia

Sunlight (ultra- violet ray) also converts

the cholesterol of the body skin to vitamin
D.

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Functions of Vitamin D
Promotes the intestinal absorption
of calcium and phosphorus
Promotes bones dissolution and
mineralization
Prevent from Rickets in children
Increase the tubular reabsorption
of phosphate and variable effect
on reabsorption of calcium
Facilitates in calcium deposition in
the bones and teeth

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VITAMIN E (TOCOFEROL)
Fat soluble vitamin also known as Tocopherol
“a Anti-sterility Vitamin”

Also known as beauty vitamin / anti-sterility

vitamin

Not found in milk

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 VITAMIN E (TOCOFEROL)
Sources of Vitamin E
Plants based foods:
Vegetable oils,
hydrogenated fats,
dark green leafy vegetables,
nuts, whole grain, and
legumes.

Food rich in polyunsaturated

fatty acids are also
rich in vitamin E.

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VITAMIN E (TOCOFEROL)

Daily Requirements: Adults: 10 mg (15

IU)

Deficiency:
Loss of reflexes, ataxia of trunks and
limbs, muscle weaknesses.
Among premature babies, presence of
hemolytic anemia.
Associated with habitual abortion.

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Functions of vitamin E
Acts as an antioxidant and reduce oxidation of
unsaturated fatty acids.
Due to anti- neoplastic effect raises the
concentration of high density lipids
cholesterol.
With Vitamin E, selenium plays the role of
preventing destruction of lipids by oxidation.
Maintains stability of cell membranes. when
externally applied would minimize wrinkles,
scars and scratch marks.

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VITAMIN K (PHYLLOQUINONE)
 Cofactorof enzyme and acts as the catalyst for the
formation of prothrombin.

 Two types Phylloquinone – K1 and Manaquinone -

K2.

 VitaminK1 is found in fresh and dark green leaf

vegetables where as Vitamin K2 by the synthesis of
bacterias in the intestines.

 Destroyed by freezing, by mineral oils and rancid

fats.
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VITAMIN K (PHYLLOQUINONE)
Sources: Found in
fresh green
vegetables and
fruits. Dark green
leafy vegetables,
Cabbage,
Cauliflower, are
richest source. Also
found in liver and
cow milk.
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VITAMIN K (PHYLLOQUINONE)
Deficiency
Hemorrhage, bleeding disorders.
Increased risk of hemorrhage among
premature or in the new born babies with
complicated labour.

Daily requirement: 0.3 mg/kg body

weight for adults.

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Functions of vitamin K
Essential Vitamin for the formation of
prothrombin.
Stimulates the production of coagulation
factors.
Synthesize the required protein for the
human body.
Acts as the catalyst for activating the
enzyme.

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VITAMIN C (ASCORBIC ACID
 It is a water soluble vitamin.

 Itis most unstable of all Vitamins and rapidly

destroyed by high temperature, oxidation, drying
or storage.

 Reduces oxidation of low density lipoprotein and

also Vitamin A & E.

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VITAMIN C (ASCORBIC ACID)
Sources:
 citrus fruits, tomatoes
 green leafy vegetables,
cabbage, germinating
legumes, kidney.

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VITAMIN C (ASCORBIC ACID)
Deficiency: Scurvy among children during 6
to 18 months of age; Conjunctival
haemorrhage; Bleeding of gums and petechiae
of skin (round , purplish red spot);

It is destroyed by cooking

Dailyrequirements:
40-60 mg/day for adult

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Functions of vitamin C
Vitamin C is the potent antioxidant and has an
important role in tissue oxidation. It helps to
increase the general resistance of the body to
fight infections.
Involves in absorption, mobilization,
distribution, and intoxication of metal ions.
Helps transfer of iron from plasma into tissues
and store in bone marrow, spleen and liver
Protects eyes and lungs from oxidizing agents.

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VITAMIN B1 (THIAMINE)
 It is a water soluble vitamin.

 Itis relatively stable at heat but is destroyed in

neutral or alkaline solution.

 Daily Requirement: 1-2 Mg. per day or 0.5 mg.

per 1000 kcal of energy intake.

 Deficiency:Beri Beri (most common in only rice

feeding community especially polished rice).

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VITAMIN B1 (THIAMINE)
Sources: Richest
source: unmilled
cereals, pulses and
nuts. Poor source:
Meat, fish, eggs,
liver, dark green
leafy vegetables,
fruits, dried yeast.
Milk is important
source for infants.
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Functions of vitamin B1
It
plays an important part in carbohydrate
metabolism.

Itis essential for the proper functioning of

the nervous system.

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VITAMIN B2 (RIBOFLAVIN)
Destroyed by light

Dailyrequirement is 1-2 mg or 0.6 mg. per

1000 Kcal intake.

Deficiency: confined skin (cracks), and

mucosa, glossitis , scaly dermatitis,
circumcorneal vascularization and keratitis,
photphobia

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VITAMIN B2 (RIBOFLAVIN)
Sources: Milk and milk
products, eggs, liver,
green leafy vegetables
are good sources.
Wheat, millet and
pulses are fair sources.
Rice is a poor source.
Germinating pulses
also furnish riboflavin.
Riboflavin is
synthesized by bacteria
is the large intestine.
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Functions of vitamin B2
Helps in metabolism of carbohydrates and
proteins

Plays important role in cellular oxidation

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VITAMIN B3 (NIACIN)
Tryptophan (essential amino acids) acts as precursor
of niacin

Daily Requirements: 20 mg. per day or 6.6 mg per

1000 calorie intake.

Deficiency: gastrointestinal disorder, diarrhoea, loss

of appetite, nausea, vomiting, neurological
manifestation, loss of memory, pigmented scaly skin,
cracks of hand and neck.

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VITAMIN B3 (NIACIN)
Sources: Rich in
whole grain
cereals, nuts,
pulses, meat,
liver and chicken,
dried yeast,
ground nuts. Poor
source in maize.

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Functions of vitamin B3
It is required by the body for the
utilization of carbohydrates and tissue
respiration.
Essential for normal functions of skin,
gastrointestinal and nervous system.
Helps in synthesis of DNA and its
repairment.
Controls blood cholesterol and lipids

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VITAMIN B5 (PENTOTHENIC ACID)

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VITAMIN B6 (PYRIDOXINE)
Itplays an important role in the metabolism of amino
acids, fats and carbohydrates.

Daily requirements: 1.5 - 2 mg per day.

Deficiency: peripheral neuritis

Deficiency is generally unusual as most of the foods

like meat, fish, legumes, and cereals contain pyridoxine.
But in some cases may have clinical manifestation of
convulsion, loss of weight and abdominal distress.

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VITAMIN B6 (PYRIDOXINE)

Sources:
Liver, meat,
fish, whole
cereals and
legumes.

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Functions of vitamin B6
Metabolism of
carbohydrates,
proteins and fats

Helps in formation
of Red Blood Cells
(RBCs)

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VITAMIN B9 (FOLIC ACID)
It is essential for DNA Synthesis.

Needed for making red blood cells.

Daily Requirements
Adults: 200 micro grams per day.
pregnant women: 500 microgram
For lactating women additional 300 micrograms.
Children need 100 micrograms.

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Sources of vitamin B9
Sources:
Green leaves,
vegetables,
liver, egg,
pulses, cereals,
nuts, whole
grains and oil
seeds.

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VITAMIN B12 (CYANOCOBALAMINE)

 It is necessary for synthesis of DNA and also fatty

acids.

 It is required for carbohydrate, fat and protein

metabolism.

 It is used for making red blood cells.

 Daily requirement:- 1 microgram for adult. And 0.2-

1 microgram for children.

 Deficiency: Megaloblastic anemia (pernicious anemia)

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VITAMIN B12 (CYANOCOBALAMINE)

 Sources: Liver, eggs,

fish and milk. It loses
its potency
when over cooked.

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