Introduction to Vitamins

Introduction to Vitamins

• Vitamins are organic compounds found in small quantities in various natural foods.
• They are essential for maintaining good health in humans and other animals.
• They are necessary for growth and proper bodily functions.
• Vitamins help the body use carbohydrates, lipids, and proteins efficiently.

Discovery of Vitamins

• The discovery of vitamins began with observations of deficiency diseases, including scurvy, rickets, and beriberi.
• Casimir Funk, a Polish American biochemist, coined the term "vitamin" in 1911.
• He's considered the father of vitamins and vitamin therapy.
• Sir Frederick Gowland Hopkins (Nobel Prize, 1929), identified growth-stimulating vitamins.
• He also isolated amino acid tryptophan and demonstrated its importance as a nutrient that cannot be produced by certain animals.

Vitamin Classification: Fat-Soluble Vitamins

• Includes vitamins A, D, E, and K.
• These vitamins are soluble in fats, not water.
• They are absorbed along with lipids, requiring bile salts.
• Carrier proteins aid in their absorption.
• Stored in the liver.
• Deficiency symptoms only appear when stored amounts are depleted.
• Toxicity includes hypervitaminosis (too much vitamin).
• Treatment involves large single doses to prevent deficiency.

Vitamin Classification: Water-Soluble Vitamins

• Includes vitamins B and C.
• These vitamins are soluble in water.
• Simple absorption occurs without carrier proteins.
• Not stored in the body; excess is excreted.
• Deficiency symptoms manifest quickly due to lack of storage.
• Toxicity is unlikely since excess is excreted.
• Regular dietary intake is crucial for these vitamins.

Absorption of Vitamins

• Fat-soluble vitamins are absorbed along with fats and lipids; bile salts are required.
• Water-soluble vitamins are absorbed directly into the blood.

Vitamin A

• Active form is found only in animal tissues (retinol).
• Pro-vitamin beta-carotene is found in plants and converted to retinol in the body.
• Retinal plays a vital role in vision.
• Deficiency may cause significant health problems.
• Sources include liver, egg yolk, dairy products and orange/red fruits/vegetables.

Vitamin D

• Formed in the skin from sunlight or obtained from food.
• Facilitates calcium absorption from food.
• Crucial for proper bone development and growth.
• Deficiency leads to skeletal problems, including rickets.
• Sources include fortified dairy products, fish, and fortified cereal products.

Vitamin E

• A group of eight related chemicals, with alpha-tocopherol being most important.
• Powerful antioxidant, combating free radicals.
• Protects cells from damage caused by harmful free radicals.
• Sources include vegetable oils like wheat germ, sunflower, and safflower.

Vitamin K

• Important for blood clotting.
• Contributes to bone density.
• Deficiency leads to bleeding problems.
• Sources include leafy green vegetables, and vegetables, and some animal products (liver).

Vitamin B Complex

• Group of various compounds with similar functions.
• Water-soluble, not stored in the body; surplus is lost via urine.
• Various B vitamins have varying roles in the body (e.g., aiding energy metabolism).
• Different foods provide many B-complex vitamins.

Vitamin C

• Water-soluble vitamin.
• Important for various metabolic processes and is an antioxidant (neutralizing free radicals).
• Sources include citrus fruits and vegetables.
• Deficiency can result in scurvy.

This quiz covers the basics of vitamins, including their essential roles in health and growth. It also explores the discovery of vitamins and classification of fat-soluble vitamins. Test your knowledge about these vital organic compounds and their functions.