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Definition
Essential organic compounds that are required in
minute and balanced amounts for the maintenance
of health, preservation of life of human, animal and
many micro-organisms.
1- They are accessory dietary factors, not produced
by the body except vitamin D3 is produced by the
body (cholesterol metabolite known as
∆7 -dehydrocholesterol with UV light forms
vitamin D3 ) but should be supplied in food (if not
supplied will causing deficiency diseases which may
be serious).
2- They function as co-factor (regulator) of
metabolic reactions in the body.
Occurrence
Plants
vegetables
and
fruits
Animals
And
Animal
products
Free
vitamin
and
Provitamins
Pro-vitamins
1- ∆7 -dehydrocholesterol
→
vitamin D3
2-
β-carotene
vitamin A
→
Vitamins
solubility
Fat soluble
A, D, E and K
Water soluble
C, BS ,Vit. related
substances
Nomenclature
Generic
Isolated
vitamin 1est
takes1est letter
of Alphab. ex.
A, B, C, D
Antidiseases
name
Vitamins properties
1.The daily requirement for each vitamin is very
small (mg or μg). They differ from the macronutrients which are required in at least 1000
times lager amounts.
2.Vitamins are mediators of synthetic and
degradation processes without serving as
building substances themselves.
3.Vitamins are organic compounds, differ in this
respect from the trace elements as Fe, I, Mn
and Zn which, however, are also essential
compounds.
Vitamin intake and toxicity
1- Water -soluble vitamins intake very small
amounts required for utilization by the body.
Excessive amounts are excreted through the urine
by the kidney as metabolites and/ or unchanged
vitamin.
2- Fat-soluble vitamins very small amounts needed
by the body for utilization. Excessive amounts are
stored in the liver and adipose tissues until
needed by the body. More excessive amounts are
deposited in soft tissues causing hypervitaminoses
i.e. toxicity by the vitamin e.g. vitamins D and A.
Vitamins in metabolism
Vitamins exercise catalytic functions (C.F.
nutrients function are building and storage
materials) . Vitamins play no part as
building substances and this explains why
the daily requirement is small.
The functions of each vitamins in metabolism
are very specific, in deficiency, one or more
biochemical reactions in certain organs can
be adversely affected which give rise to very
characteristic deficiency symptoms.
Vitamin deficiency
Vitamin deficiency causes metabolic
disorders leading to:
1- Disturbances of productivity.
2- Growth inhibition and disease.
3- Disorders of fertility in male and
female animals.
4- Increased liability to infectious and
parasitic diseases.
1- Avitaminoses
Deficiency of vitamin leads to well defined
symptoms e.g.
Vitamin A leads to xerophthalmia.
Vitamin D leads to Rickets.
Vitamin B3 leads to pellagra.
Vitamin B1 leads to Beriberi.
Vitamin C leads to scurvy.
2-Hypovitaminoses
Resulted from inadequate supply of one or
more vitamins. This appears in the form of
ill defined symptoms as skin changes,
reduced vitality and low resistance to
infections.
3-Latent hypovitaminoses
These are states which, under normal
environmental conditions, are not
recognizable through deficiency
symptoms, but which can immediately
induce symptoms under sudden stress.
4- Hypervitaminoses
Hypervitaminoses develop only upon
excessive amount of vitamins are used for
long period of time. This is only known in
man in case of excessive vitamin
administration.
Anti- vitamins
1- Thiaminase in raw fish destroy vit. B1
2- Avidin in raw egg forming with biotin
complex (biotin – avidin ) prevents
absorption of biotin.
3- Liatin in linseed oil Antagonist
vitamin B6
Anti- vitamins
Thiaminase in raw
fish destroy vit. B1
Avidin in raw egg forming with
biotin complex (biotin – avidin )
prevents absorption of biotin.
Liatin in linseed oil
Antagonist vitamin B6
Vitamin Requirements
Protein : vitamin B6
Carbohydrates : Vitamin B1
Unsat. fatty acids :
Vitamin E
antibiotics Eliminate flora
increase vitamins Requirements
Vitamin Requirements
Physical activity
Health Condition
Age
Drug used
Enviromental pressure
medicinal applications
1- Elimination of hypovitaminoses.
2- Treatment of diseases.
3- Prophylaxis against some diseases.
Fat soluble vitamins
Vitamins
Medicinal applications
A
1. Lowered resistance to infections.
2. Dark-adaptation.
D
1. Prophylaxis and therapy of rickets.
2. Case of bone atrophy.
3. Improves tooth consistency.
E
1. In cardiac, vascular and muscular disorders.
2. Fat with high levels of unsaturated fatty
acids absorption disorders.
K
1. Disorders of blood coagulation.
Water soluble vitamins
Vitamins
Medicinal applications
B1
1. Beri beri.
2. Nervous inflammations, neuralgias
3. Cardiac dysfunction caused by alcoholism.
B2
1. Ariboflavinosis.
2. Photophobia and blurred vision.
3. Corneal vascularization and eye itching
B3
1. Pellagra.
2. Multiple B- complex deficiency syndrome.
B6
1. Irritability and convulsion.
2. Hypochromic anemia.
3. Peripheral neuritis.
Vitamins
Medicinal applications
B12
1. Juvenile pernicious anemia.
2. Gastrecotomy and celiac disease.
3. Long term drug therapy as PAS or
neomycin.
4. Inflammatory lesions.
Folic acid
1. Megaloblastic anemia ( pregnancy,
infancy ).
C
Biotin = B5
1. Scurvy.
2. Poor wound healing.
1. Dermatitis and seborrhea.
Vitamins in food
1- Vitaminasation: Addition of vitamins to foods
which represent ideal vehicles for a particular
vitamin, but which do not necessarily contain that
vitamin naturally. Ex. addition of vitamins A and D
to margarine.
2- Revitaminasation: Compensation for losses in
processing i.e., restoration of the original naturally
present vitamin contents. Ex. Flour loss about 70%
of its vitamin B content. Skimmed milk must be
compensated for loss of vitamins A and D as they
removed on skimming with fat.
3- Standardization:Compensation of natural
variations. ex. Milk must undergo
"standardization“ due to seasonal variation of
vitamin A.
4- Enrichment: Addition over and above the
initial natural level ex. Milk and flour.
5- Stabilization of food: Food materials are
liable to loss its nutritional value, change color
and taste undergo light and oxygen. Vitamins C
and E ( water and fat soluble antioxidants ) are
used to protect food from oxidation.
6- Curing agents: Sodium ascorbate can be used
to reduce the amount of nitrite and nitrate ( food
stabilizer).
7- Coloring of food products: The carotenoids
(natural fat soluble pigments) ex. synthetic
carotenoids as:
A- β-carotene.
B- β-apo-8'-carotenal.
C- Canthaxanthin.
D- β-apo-8'-carotenoic acid ethyl ester.
They are suitable for the coloring of margarine
and cheese.
Formulation of vitamins
Formulation of vitamins largely solving
the following problems:
1. Organoleptic characters.
2. Difficulty of forms providing accurate
known quantities.
3. Many vitamins are very sensitive
substances unstable in adverse
environments.
4. Their solubility’s, physical states,
concentration problem.
5. Restriction of their usage possibilities.
Formulation of the vitamins can be prepared
by the following methods:
1.
2.
3.
4.
5.
The synthesis of stable derivatives.
The addition of stabilizers (antioxidants)
Standardization with suitable filler.
Coating with suitable carrier substances.
The transformation of water soluble
vitamins into fat soluble derivatives.
6. The transformation of fat soluble vitamins
into water soluble derivatives or Waterdispersible formulations.
1- Vitamin A
Vitamin A is extremely sensitive to oxidation
by oxygen, light in presence of metal ,heat,
,moisture . Presence of vitamin A in finely
divided form facilitates it’s oxidation.
Stabilization for oily form was achieved by:
1- Ester formation as acetate or palmitate .
2- Dissolving in vegetable oils.
3- Addition of antioxidants.
4- Using complexing agents.
For water soluble and dry powder of vitamin A:
1- Deposited in a carrier substance as gelatin.
2- It can also be used in the form of emulsion
using suitable emulsifier.
2- Vitamin B1=Thiamine
1.Vitamin B1 is stable if protected from light
and moisture.
2.Optimum stability at Ph 3 - 4.5.
3. It inactivated at Neutral or alkaline PH.
4. In the presence of vitamin B2 it is easy
oxidized in aqueous solution to thiochrome.
5.Thiamine HNO3 is more stable than
thiamine HCl.
6. In dry preparation it must be protected
from humidity.
3- Vitamin B2 = Riboflavin
1- The vitamin is unstable in light, reducing
agents and alkaline medium.
2- Sparingly soluble in water so solublisers
e.g. nicotinamide or salicylic acid are used.
Sodium salt of riboflavin-5'-phosphate is
more water soluble.
3- The vitamin has unpleasant taste so
formulated in coated form.
4- In aqueous solution it acts as oxidizing
agent for vitamins B1, C and folic acid.
4-Vitamin B12 = Cyanocobolamine
1- Stable to air especially in acidic medium.
2- Decomposition occurs at high temperature
in presence of vitamin B1and/or B3.
4- Unstable to light and in the presence of
vitamin C and some heavy metals.
5- Pantothenic acid
1- The vitamin is very sensitive; it's Ca and
Na salts are relatively more stable in
absence of moisture.
2- In aqueous preparations the alcohol
form (panthenol) is used.