Vitamins, its classification and functions

Vitamins
Term Vitamin is derived from vitaminea French wordgiven by Casimir Funk to necessary
food factorlater shown to be thiamine.
Vitamins are organic (carbon) compounds needed for normal function, growth and maintenance.
Vitamins are cofactors; they dont do anything by themselves. Vitamins are not a source of
calories. Can not be synthesized by body except Vitam in D and Nicotinic acid. Nutritional
Value of vitamin is lost by: light, heat, oxidation, bacteria, enzymes, insects.
Antioxidants
Substances that fight off free-radicals in our bodies. Free radicals are compounds within our
bodies that may lead to chronic disease and/or are involved in cell tissue damage. Examples of
vitamins that contain antioxidants are C, E, and Beta Carotene.
Difference between Fat soluble and water soluble vitamins
FSV can be stored in body tissue for long periods of time. These are not readily excreted from
the body. Water soluble vitamins cannot be stored except B12, which can be stored in the liver.
They travel in the blood and are stored in limited amounts. These are readily excreted from the
body through urine.
Vitamin A, Vitamin D, Vitamin E, Vitamin K
Vitamin A Fat-soluble
Retinol..One of the most active, usable forms of Vitamin A found in animal and plant
sources. One ounce of polar bear liver contains enough vitamin A (retinol) to kill a person.
Present in eggs, meat, cheese, milk, liver, cod, and kidney.
Functions
Generates pigments for the retina, Maintains surface lining of eyes, bone growth, reproduction.
cell division and differentiation, healthy Skin and regulate Immune System.

Vitamin D
Also known as calciferol due to its role in calcium absorption. Main role is to maintain calcium
and potassium levels. It is the only fat soluble vitamin that we can make- in the presence of
sunlight. Can be made from cholesterol. Can be stored in fat tissues (as can all fat soluble
vitamins). Elderly and shut ins are at risk- not enough sunlight. Present in egg yolks, liver, fatty
fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.
Vitamin E: An Antioxidant..Reduce the energy of the free radical. Stop the free radical from
forming in the first place. Interrupt an oxidizing chain reaction to minimize the damage of free
radicals. A family of eight naturally occurring compounds. Used as an anti-oxidant in foods.
Present in wheat germ oil, vegetable oils, nuts and seeds, whole grains, egg yolk, leafy green
vegetables.
Since aging is considered an oxidation reaction, many anti-oxidants are used as dietary
supplements. Deficiencies are not well understood. Role in stroke, cancer, heart, and immune
response. Americans spend $300 million per year on vitamin E supplements. Protects cell
membranes and other fat-soluble parts of the body (LDL cholester ol) from oxidation. May
reduce the risk of heart disease. May also discourage development of some types of cancer.
Promotes normal growth and development. Promotes normal red blood cell formation. Acts as
anti-blood clotting agent. Plays some role in the bodys ability to process glucose. Also been
known to aid the process of wound healing.
Vitamin K: Contributes to synthesis of seven blood clotting factors. Can be reactivated to
continue biological action. Works as a cofactor for an enzyme that makes two bone proteins.
Leafy green vegetables such as spinach, egg yolks, liver, vegetables in the cabbage family, milk,
are rich in vitamin K. Also produced in intestinal tract by bacteria.

Water soluble vitamins

B1, thiamine: Involved in carbohydrate metabolism, helps body metabolize glucose, affects
central nervous system. Deficiency causes Beri beri.
B2, riboflavin: Energy metabolism
B6, pyridoxamine: Neurotransmitter, co-enzyme in over 100 reactions
B12 Cobalamine: Development of red blood cells, lack of it makes one anemic
Biotin Vitamin H: Involved in fatty acid synthesis, Deficiency causes skin disease and hair
loss.
Panthothenic acid-Vitamin B5: Found in many foods, Essential for metabolism of
carbohydrates, protein, alcohol and fat.
Choline..B complex vitamin, A major component of cell membranes, required for cell
integrity. A precursor for the synthesis of acetylcholine, Deficiency causes neural tube defects
in utero.
Vitamin C/Ascorbic acid: Very inexpensive to add to food. Antioxidant, deficiency leads to
bleeding gums, hemorrhages, High in citrus fruits, limes.
Vitamin B3/Niacin: Energy metabolism
Disease pellagra The Four Ds( Dermatitis, Diarrhoea, Dementia(long term and often
gradual decrease in the ability to think and remember such that a person's daily functioning is
affected and death) is associated with deficiency of Vitamin B3.