VITAMINS 3 Flashcards

1
Q

Vit B12 Other name

A

Cyanocobalamin, Hydroxocobalamin, Methylcobalamin, Adenosylcobalamin

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2
Q

Vit B12 Solubility

A

Water

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3
Q

Vit B12 US recommended dietary allowances
(male/female, age 19–70)

A

2.4 µg/2.4 µg

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4
Q

Vit B12 Deficiency disease(s)

A

Vitamin B12 deficiency anemia

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5
Q

Vit B12 Overdose syndrome/symptoms

A

None proven

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6
Q

Vit B12 Food sources

A

Meat, poultry, fish, eggs, milk

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7
Q

Vit C Other name

A

Ascorbic acid

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8
Q

Vit C Solubility

A

WATER

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9
Q

Vit C US recommended dietary allowances
(male/female, age 19–70)

A

90 mg/75 mg

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10
Q

Vit C Deficiency disease(s)

A

Scurvy

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10
Q

Vit C Overdose syndrome/symptoms

A

Stomach Pain, Diarrhoea and Flatulence.

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11
Q

Vit C Food sources

A

Many fruits and vegetables, liver

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12
Q

Vit D Other name

A

Cholecalciferol (D3), Ergocalciferol (D2)

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13
Q

Vit D Solubility

A

FAT

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14
Q

Vit D US recommended dietary allowances
(male/female, age 19–70)

A

15 µg/15 µg

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14
Q

Vit D Deficiency disease(s)

A

Rickets and osteomalacia

14
Q

Vit D Overdose syndrome/symptoms

A

Hypervitaminosis D

14
Q

Vit D Food sources

A

Eggs, liver, certain fish species such as sardines, certain mushroom
species such as shiitake

15
Q

Vit E Other name

A

Tocopherols, Tocotrienols

16
Q

Vit E Solubility

A

Fat

17
Q

Vit E US recommended dietary allowances
(male/female, age 19–70)

A

15 mg/15 mg

18
Q

Vit E Deficiency disease(s)

A

Deficiency is very rare; mild hemolytic anemia in newborn infants

19
Q

Vit E Overdose syndrome/symptoms

A

Possible increased incidence of congestive heart failure

20
Q

Vit E Food sources

A

Many fruits and vegetables, nuts and seeds, and seed oils

21
Q

Vit K Other name

A

Phylloquinone, Menaquinones

22
Q

Vit K Solubility

A

FAT

23
Q

Vit K US recommended dietary allowances
(male/female, age 19–70)

A

AI: 110 µg/120 µg

24
Q

Vit K Deficiency disease(s)

A

Bleeding diathesis

25
Q

Vit K Overdose syndrome/symptoms

A

Decreased anticoagulation effect of warfarin.

26
Q

Vit K Food sources

A

Leafy green vegetables such as spinach; egg yolks; liver