23. VITAMINS Biochemistry sester 2n.pptx

Vitamin

1. ASMI,ATUL, SUMIT,RITIKA, KUNDAN,SHIKHAR, ZOHAIB,IRFAN. [BPT SEM-2 “A”]

2. INDEX Introduction {vitamins}. Classification of vitamins. Sources of vitamins. Functions of vitamins . Coenzyme forms Recommended Dietary Allowances [RDA] Digestion of vitamins. Absorption & Transport. Deficiency & Toxicity.

3. VITAMINS The vitamins are natural and essential nutrients, required in small quantities and play a major role in growth and development . These essential organic compounds have diverse biochemical functions. There are thirteen different types of vitamins and all are required for the metabolic processes. American biochemist Casimir Funk is considered as the father of vitamins and vitamin therapy.

4. Essential vitamins NON-essential vitamins some vitamins like vitamin D and biotin can be synthesized by the body, so they are not technically considered "essential". For example, vitamin D, [important for calcium absorption and the maintenance of bone tissue], is synthesized by skin cells following exposure to ultraviolet B radiation from sunlight. Biotin is a unique vitamin because it is actually synthesized by the gastrointestinal bacteria that constitute your gut flora . there are at least 13 essential vitamins. This list includes :- vitamins A, C, D, E, K, B1, B2, B3, B6, B12, pantothenic acid, biotin and folic acid. These "essential" vitamins are further divided into water-soluble and fat-soluble vitamins.

5. Sources of Vitamins Vitamin A : - Sources: Liver, fish oil, dairy products, eggs, sweet potatoes, carrots, spinach. Vitamin B Complex: - B1 (Thiamine): Whole grains, beans, nuts, pork. - B2 (Riboflavin): Dairy products, lean meats, green leafy vegetables. - B3 (Niacin): Meat, poultry, fish, nuts, whole grains. - B5 ( Pantothenic Acid): Meat, whole grains, legumes, avocados. - B6 (Pyridoxine): Poultry, fish, potatoes, bananas. - B7 (Biotin): Egg yolks, nuts, whole grains, legumes. - B9 ( Folate ): Leafy green vegetables, legumes, fortified grains. - B12 ( Cobalamin ): Animal products (meat, dairy, eggs).

6. Vitamin C: - Sources: Citrus fruits (oranges, lemons), strawberries, bell peppers, broccoli, tomatoes. Vitamin D: - Sources: Fatty fish (salmon, mackerel), fortified dairy and plant-based milk, egg yolks, sunlight exposure. Vitamin E: - Sources: Nuts, seeds, vegetable oils, spinach, broccoli. Vitamin K: - Sources: Green leafy vegetables (kale, spinach, broccoli), vegetable oils, fish.

7. Functions of Vitamins 1 . Vitamin A: - Vision: Essential for maintaining the health of the retina. - Immune System: Supports the immune system by promoting the proper functioning of white blood cells. 2 . Vitamin B Complex: - Energy Production: B vitamins (B1, B2, B3, B5, B6, B7, B9, B12) are vital for converting food into energy. - Nervous System: B vitamins contribute to the health of the nervous system. - Red Blood Cell Formation: B6, B9, and B12 are essential for the formation of red blood cells. 3. Vitamin C: - Antioxidant: Protects cells from damage caused by free radicals. - Collagen Formation: Essential for the synthesis of collagen, which is crucial for skin, bones, and blood vessels.

8. 4. Vitamin D: - Bone Health: Promotes the absorption of calcium and phosphorus for strong bones. - Immune System: Supports immune function . 5. Vitamin E: - Antioxidant: Protects cells from oxidative stress. - Skin Health: Contributes to healthy skin. 6. Vitamin K: - Blood Clotting: Essential for proper blood clotting. - Bone Health: Supports bone me

9. Vitamins as coenzymes Thiamin V itamin B1, functions as a coenzyme in the oxidation of glucose. Thiamin serves as a coenzyme for several enzymes that take part in metabolic reactions. Biotin Biotin works as a coenzyme for other enzymes that catalyze various chemical reactions in metabolism. Biotin works with the enzyme pyruvate carboxylase, which is essential to the Kreb’s cycle, a complex series of chemical reactions that provides cells with energy. Biotin occurs in legumes, egg yolks, nuts and liver. Intestinal bacteria synthesize biotin.

10. Cobalamin Vitamin B12, referred to as cobalamin because it contains cobalt, serves as a coenzyme in many metabolic pathways. Vitamin B12 is synthesized by microbes and is obtained nearly exclusively from animal products. Folic Acid Folic acid works as a coenzyme in synthesizing several amino acids, purines and thymine, which are used in making DNA. A deficiency of folic acid results in anemia and growth failure. Folic acid is found in many foods, including dark green vegetables such as spinach, beef, eggs and whole grains. It is also synthesized by intestinal bacteria.

11. Riboflavin V itamin B2, serves as a precursor to 2 important coenzymes, which in turn serve as carriers of hydrogen in many important oxidation reduction, or respiration, reactions within the mitochondria of cells. Riboflavin occurs in many foods, including milk, grains and meats. Niacin A lso called nicotinamide, serves as a precursor to two coenzymes that are hydrogen carriers in the glycolysis, Kreb’s cycle and oxidative phosphorylation metabolic processes that provide energy to the body. Niacin occurs in meats, leafy green vegetables and peanuts. Your body can also make small amounts of niacin from the amino acid tryptophan.

12. Pyridoxine Pyridoxine, also called vitamin B6, is a precursor to a coenzyme for important reactions that involve protein metabolism, including the synthesis of amino acids. When you eat meat, fish and poultry, you benefit from vitamin B6. It also occurs in many vegetables, such as potatoes and tomatoes. Pantothenic Acid Pantothenic acid serves as a precursor to coenzyme A, which is critical to the synthesis or oxidation of fatty acids and carbohydrates. As its name implies, pantothenic acid occurs naturally in many foods, including whole grains, legumes, egg yolks and meat. It is also synthesized by intestinal bacteria.

13. RDA "Recommended Dietary Allowances" (RDA), these are nutrient intake recommendations developed by health authorities to meet the needs 1 . Vitamin A: - Adult males: 900 micrograms (mcg) per day - Adult females: 700 mcg per day 2 . Vitamin C: - Adult males: 90 milligrams (mg) per day - Adult females: 75 mg per day 3. Vitamin D: - Adults up to age 70: 600 international units (IU) per day - Adults over age 70: 800 IU per day 4 . Vitamin E: - Adult males and females: 15 milligrams (mg) per day of most healthy individuals.

14. 5. Vitamin K: - Adult males: 120 micrograms (mcg) per day - Adult females: 90 mcg per day 6. Vitamin B1 (Thiamine): - Adult males and females: 1.2 mg per day 7. Vitamin B2 (Riboflavin): - Adult males: 1.3 mg per day - Adult females: 1.1 mg per day 8 . Vitamin B3 (Niacin): - Adult males: 16 mg per day - Adult females: 14 mg per day 9 . Vitamin B5 ( Pantothenic Acid ): - Adult males and females: 5 mg per day

15. 10 . Vitamin B6: - Adult males and females: 1.3-2 mg per day 11. Vitamin B7 (Biotin): - Adult males and females: 30 mcg per day 12. Vitamin B9 ( Folate ): - Adult males and females: 400 mcg per day 13. Vitamin B12: - Adult males and females: 2.4 mcg per day These values are general recommendations and may vary based on age, sex, pregnancy, and lactation. Individual needs can also be influenced by health conditions and lifestyle factors

16. Digestion of vitamins

17. The digestion of vitamins involves several processes that allow the body to absorb these essential micronutrients: 1 . Ingestion : Vitamins are initially consumed through food or supplements. 2 . Stomach Acid and Enzymes : In the stomach, food is mixed with gastric juices, including stomach acid and digestive enzymes. This environment helps break down food particles, releasing vitamins. 3 . Absorption in the Small Intestine : The majority of vitamin absorption occurs in the small intestine. Water-soluble vitamins (e.g., vitamin C, B-complex vitamins) are absorbed directly into the bloodstream, while fat-soluble vitamins (A, D, E, K) require bile produced by the liver and stored in the gallbladder to be absorbed with dietary fats. 4. Transport to the Liver : Once absorbed, water-soluble vitamins travel through the bloodstream to various tissues. Fat-soluble vitamins are carried in the lymphatic system and then the blood to the liver.

18. 5. Liver Processing : The liver plays a crucial role in metabolizing and storing vitamins. It modifies certain vitamin forms to make them more usable by the body and stores excess amounts, particularly fat-soluble vitamins. 6 . Distribution to Cells : Vitamins are transported to cells throughout the body, where they participate in various physiological processes. 7 . Excretion: Any excess water-soluble vitamins not used by the body are usually excreted through urine. Fat-soluble vitamins can be stored in the liver and fatty tissues for future use, but excessive amounts can lead to toxicity. It's important to note that the efficiency of vitamin absorption can be influenced by factors such as the presence of other nutrients, individual health conditions, and the form in which vitamins are consumed (natural vs. synthetic).

19. Absorption of vitamins Vitamins are absorbed through the digestive tract ,mainly in the small intestine . There are specialized cells called enterocytes facilitate the transfer of vitamins into the bloodstream . Factors influencing vitamin absorption include : Solubility - fat-soluble vitamin (A,D,E,K) required dietary fats for absorption, while water-soluble vitamins (B-COMPLEX and VITAMIN C) are absorbed directly into the bloodstream. Digestive enzymes- Proper digestion is essential for absorption of certain vitamins .For example, vitamin B12 requires adequate stomach acid and intrinsic factor for absorption. Intestinal health- The health of the intestine , including the integrity of the intestinal lining , affects vitamin absorption . Conditions like celiac disease or inflammatory bowel disease can impair absorption. Presence of dietary components- Certain dietary components , such as fibre or phytates in plant foods can inhibit the absorption of minerals and vitamins.

20. Transportation of vitamin A. TRANSPORT OF WATER SOLUBLE VITAMINS : 1. After absorption ,vitamin enter the bloodstream through the small intestine capillaries . Water soluble vitamins (B,C) typically dissolve in plasma and circulate freely. 2.they can be absorbed directly into the bloodstream and are often transported to tissue for immediate use or for storage. B . TRANPORT OF FAT SOLUBLE VITAMINS : Fat-soluble vitamins (A,D,E,K) being hydrophobic bind to carry proteins like – albumin or specific binding proteins in blood stream. This forms complexes that protect the vitamins from degradation and enhance their transport. These complexes are then delivered to various tissues where the vitamins are released for cellular utilization .

21. 4. The liver plays a crucial role in processing and storing fat soluble vitamins. 5. Excess fat- soluble vitamins are oftens stored in the liver and adipose tissue , providing a reservoir for the body.

22. Deficiencies and toxicity 1 . Vitamin A: - Deficiency: Can cause night blindness, dry skin, and impaired immune function. - Toxicity: Excessive intake may lead to nausea, dizziness, and in severe cases, can affect vision and bone health. 2 . Vitamin B12: - Deficiency: Can result in anemia, fatigue, and neurological issues. - Toxicity: Rare, but high doses may cause minor symptoms like itching or rash.

23. 3. Vitamin C: - *Deficiency:* Causes scurvy, leading to fatigue, joint pain, and bleeding gums. - *Toxicity:* Uncommon, but excessive intake can cause digestive issues like diarrhea. 4 . Vitamin D: - *Deficiency:* Linked to bone disorders, weak immune system, and fatigue. - *Toxicity:* Results in elevated calcium levels, leading to nausea, weakness, and kidney problems. 5 . Vitamin E: - *Deficiency:* Uncommon but may cause nerve and muscle damage. - *Toxicity:* High doses can interfere with blood clotting and lead to bleeding issues.

24. 6 . Vitamin K: - *Deficiency:* Impairs blood clotting, potentially leading to excessive bleeding. - *Toxicity:* Rare but may occur with excessive supplementation, affecting blood clotting. 7. Vitamin B6: - *Deficiency:* Can cause anemia, skin disorders, and neurological problems. - *Toxicity:* Excessive intake may lead to nerve damage, causing numbness and coordination issues. It's crucial to note that a well-balanced diet usually provides adequate vitamins.

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