* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Download vitamins 1
Survey
Document related concepts
Body fat percentage wikipedia , lookup
Vegetarianism wikipedia , lookup
Plant nutrition wikipedia , lookup
Malnutrition wikipedia , lookup
Food choice wikipedia , lookup
Gastric bypass surgery wikipedia , lookup
Malnutrition in South Africa wikipedia , lookup
Alcoholic polyneuropathy wikipedia , lookup
Human nutrition wikipedia , lookup
Vitamin D deficiency wikipedia , lookup
Transcript
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.