vitamins Flashcards
Apart from the normal food that we take, our body requires a certain number of compounds in small amounts for the proper functioning and deficiency of these compounds may cause diseases. These compounds are known as vitamins.
Is an organic molecule that is an essential micronutrient which an organism needs in small quantities for the proper functioning of its metabolism.
VITAMINS
Essential nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the diet.
Are organic compounds that people need in small quantities. Most of these need to come from food because the body either does not produce them or produces very little. Each organism has different vitamin requirements.
VITAMINS
Are chemical compounds that are required in small amounts with our regular diet in order to carry out certain biological functions and for the maintenance of our growth.
VITAMINS
Travel freely through the body, and excess amounts usually are excreted by the kidneys. The body needs these in frequent, small doses.
WATER-SOLUBLE VITAMINS
This vitamin, at high levels over a long period of time has been shown to cause irreversible nerve damage.
PYRIDOXINE
These vitamins have upper consumption limits.
Niacin
Choline
Pyridoxine
Folate
Ascorbic acid
A balanced diet usually provides enough of these vitamins. People older than 50 and some vegetarians may need to use supplements to get enough B12.
Are stored in the body’s cells and are not excreted as easily as water-soluble vitamins. They do not need to be consumed as often as water-soluble vitamins, although adequate amounts are needed. If you take too much of these, it could become toxic.
FAT-SOLUBLE VITAMINS
A balanced diet usually provides enough fat-soluble vitamins. You may find it more difficult to get enough vitamin D from food alone and may consider taking a vitamin D supplement or a multivitamin with vitamin D in it.
Vitamins in B-group and Vitamin C are Water-Soluble and cannot be stored in our bodies as they pass with
the water in urine. These vitamins must be supplied to our bodies with regular diets.
- Part of an enzyme needed for energy metabolism
Important to nerve function
THIAMINE (B1)
Sources of Thiamine (B1)
Meat
Whole grain foods or enriched Breads and Cereals
Legumes, nuts and seeds
Thiamine (B1) Deficiency Effects
Beri-beri
Dwarfism
Part of an enzyme needed for energy metabolism
Important for normal vision and skin health
RIBOFLAVIN (B2)
Sources of Riboflavin (B2)
Milk and milk products
Leafy green vegetables
Whole grain foods
Enriched Breads and Cereals
Riboflavin (B2) Deficiency Effects
Disorders in the digestive, reproductive and nervous system
Skin disorders, liver disorders
Sore throat, hair loss, swollen and cracked lips
Part of an enzyme needed for energy metabolism
Important for nervous system, digestive system, and skin health
NIACIN (B3)
Sources of Niacin (B3)
Meat, Poultry, Fish
Whole grain foods, Enriched Breads and Cereal
Vegetables (especially Mushrooms, Asparagus, and Leafy green vegetables), Peanut butter
Niacin (B3) Deficiency Effects
Pellagra
Depression, Disorientation
Sensitivity to sunlight
Glossitis, Dermatitis, Alopecia
Brain development
Protecting heart health
Boosting metabolism
Reducing the risk of pregnancy
complications
CHOLINE (B4)
Sources of Choline (B4)
Meat, Fish
Dairy products, Eggs
Vegetables, Whole grains
Choline (B4) Deficiency Effects
Hypotension
Sweating
Vomiting
Excessive salivation
Liver toxicity
Fishy body odor
Part of an enzyme needed for energy metabolism.
PANTOTHENIC ACID (B5)
BIOTIN (B7)
Sources of Pantothenic Acid (B5)
Widespread in foods
Pantothenic Acid (B5) Deficiency Effects
Fatigue
Insomnia
Depression, Irritability
Stomach pain, Vomiting
Upper respiratory infections
Part of an enzyme needed for energy metabolism
Helps make red blood cells
PYRIDOXINE (B6)
Sources of Pyridoxine (B6)
Meat, Fish, Poultry
Vegetables
Fruits
Pyridoxine Deficiency Effects
Convulsions
Conjunctivitis
Sometimes neurological disorders
Sources of Biotin (B7)
Widespread in foods
Also produced in intestinal tract by
bacteria
Biotin (B7) Deficiency Effects
Thinning and loss of hair
Scaly, red rash around body openings (eyes, nose, mouth)
Conjunctivitis
Part of an enzyme needed for making DNA new cells, especially red blood cells.
FOLIC ACID (B9)
Sources of Folic Acid (B9)
Leafy green vegetables
Legumes, Seeds
Orange juice
Liver
Now added to most refined grains
Folic Acid (B9) Deficiency Effects
Anemia
Part of an enzyme needed for making DNA new cells
Important to nerve function
Cyanocobalamin (B12)
Sources of Cyanocobalamin (B12)
Meat, Poultry, Fish, Seafoods
Eggs, Milk and milk products
not found in plant foods
Cyanocobalamin (B12) Deficiency Effects
Pernicious anemia
Decrease in RBC in hemoglobin
Part of an enzyme needed for protein metabolism
Important for immune system health
Aids in iron absorption
Ascorbic Acid (C)
Sources of Ascorbic Acid (C)
Found only in Citrus fruits and Vegetables in the cabbage family,
Cantaloupe, Strawberries, Mangoes, Kiwifruit, Peppers, Tomatoes, Potatos, Lettuce, Papaya
Ascorbic Acid (C) Deficiency effects
Bleeding in gums
Scurvy
These are stored in adipose tissues
Fat-Soluble Vitamins
Needed for vision
Healthy skin and mucous membranes
Bone and tooth growth
Immune system health
Beta-Carotene (A)
Beta-Carotene Deficiency Effects
Hardening of the cornea in eye
Night blindness
Sources of Beta-Carotene
Animal sources (Retinol): Fortified milk, Cheese, Cream, Butter, Fortified margarine, Eggs, Liver
Plant sources (Beta-carotene): Leafy, Dark green vegetables; Dark Orange fruits (Apricots, Cantaloupe) and Vegetables (Carrots, Winter squash, Sweet potatoes, Pumpkin)
Needed for proper absorption of calcium
Stored in bones
Vitamin D (Ergocalciferol-D2)
(Cholecalciferol-D3)
Sources of Vitamin D
Egg yolks, Liver, Fatty fish
Fortified milk, Fortified margarine
When exposed to Sunlight, the skin can make Vitamin D
Vitamin D Deficiency Effects
Improper growth of bones
Soft bones in kids
Rickets
Antioxidants
Protect cell walls
Vitamin E (Alpha-tocopherol)
Sources of Vitamin E
Polyunsaturated plant oils (Soybean, Corn, Cottonseed, Safflower)
Leafy green vegetables, Wheat germ, Whole-grain products, Liver, Egg yolks, Nuts and Seeds
Vitamin E Deficiency Effects
Weakness in muscles
Increases the fragility of red blood cells
Needed for proper blood clotting.
Vitamin K (Antihemorrhagic factor vitamin)
Sources of Vitamin K
Leafy green vegetables such as Kale, Collard greens, and Spinach
Green vegetables such as Broccoli, Brussels sprouts, and Asparagus;
Also produced in intestinal tract by bacteria
Vitamin K Deficiency Effects
Increases the time taken by the blood to clot
Blood loss/hemorrhage