Vitamins:

– These are organic compounds that require very less in amount for biochemical processes.

– They act as biological catalysts in various chemical activities of the cell.

– It has basic nitrogen in it, thus named as vitamins ie. Vital amines or light amines.

–  They are needed to be present in the diet and have no energy value.

– These are grouped into two categories.

– They are fat soluble and water soluble.

– The fat-soluble vitamins can be dissolved in the fat while water-soluble vitamins can be dissolved in water.

I) Fat-soluble vitamins:

1) Vitamin A (Retinol):

Sources: liver, fish oil, eggs, milk, butter, yellow and green vegetables.

Functions:

i) It is a component of the retina, pigments essential for vision. It promotes the normal growth of bones, and teeth and is essential for the growth of epithelial tissue.

Its deficiency causes xerophthalmia in which the cornea becomes bright and thick. Its deficiency causes night blindness in which retinal pigment is not formed.

2. Vitamin D( Calciferol)

Sources: liver oil, ultraviolet light, milk, etc.

Functions:

i) It promotes calcium absorption from the digestion tract. It is essential for normal growth and maintenance of bones.

Its deficiency causes rickets in children in which bones become thin, soft, and weak long bones bent. Its deficiency also causes osteomalacia in adults in which the vertebral becomes weak and pelvic bent.

3. Vitamin E (tocopherol)/beauty vitamins:

Sources:

Vegetable oils, fish, meat, green vegetables.

Functions:

i) It inhibits the oxidation of unsaturated fatty acids. It maintains fertility and normal membrane structure also called beauty vitamin.

Its deficiency causes reproductive failure, prevents normal growth of skin, and increases the breakdown of unsaturated fatty acids.

4. Vitamin k( Phylloquinone):

Sources: Green leafy vegetables and normally supplied by intestinal bacteria.

Function:

i) It helps in the formation of prothrombin in the liver. It is necessary for the clotting of blood.

II) Water soluble vitamins.

1. Vitamin B1 (Thiamin):

Sources:

Yeast, meat, green leafy vegetables, nuts

Function:

I) It acts as a respiratory proenzyme required for metabolism in cellular respiration and the metabolism of carbohydrates.

Its deficiency causes a disease named Beri- Beri in which heart muscles become weak aandinflammation in the peripheral nervous system occurs.

2. Vitamin B2 (Riboflavin):

Sources: Liver, cheese, milk, eggs, green vegetables, etc.

Function:

i) It is essential to make co-enzymes for cellular respiration. It maintains healthy skin and oral mucosa.

Its deficiency causes inflammation and cracking of the tongue and corner of the mouth.

3. Vitamin B3 (nicotine acid or Niacin):

Source: Liver, meat, fish, pulses, legumes, etc.

Function:

i) It is a component of co-enzymes essential for cellular respiration.

ii) Its deficiency causes pellagra in which skin problems, diarrhea, and mental disorders occur.

4. Vitamin B5 (Pantothenic acid):

Sources: It is found in almost all types of food.

Function:

i) It is a constituent of co-enzyme A.

ii) Its deficiency generally doesn’t occur.

5. Vitamin B6 ( Pyridoxin):

Sources: Liver, meat, cereals, legumes,s etc.

Function:

i) It acts as co-enzymes needed for acid synthesis and formation of RBC.

ii) Its deficiency may cause anemia and diarrhea.

6. Vitamin B9 or vitamin M ( Folic acid):

Sources: liver, cereals, dark green vegetables, and also produced by intestinal bacteria.

Function:

i) It forms the co-enzymes for nucleic acid synthesis and maturation of RBC.

Ii) Its deficiency causes anemia in large immature and nucleated RRBCsare formed.

7. Vitamin B7 or vitamin H ( Biotin):

Sources: Liver, egg, yolk, and produced by intestinal bacteria.

Function:

i) It acts as co-enzymes needed for cellular metabolism.

ii)Its deficiency may cause skin problems.

8. Vitamin C ( Ascorbic acid):

Sources: Citrus fruits, tomatoes, green vegetables, etc.

Function:

i) It is needed for collagen synthesis and other intercellular substances.

i) It helps in the formation of bone matrix and tooth dentine.

iii) It also helps in the metabolism of several amino acids.

iv)It may help to withstand injury from bacterial toxins.

Its deficiency causes scurvy in which wounds heal slowly, bone doesn’t grow properly, and bleeding in gums occurs.

9 Vitamin B12 (Cobalmin):

Sources: Meat, fish, liver, egg, etc.

Function:

i) It helps in the formation of co-enzymes important in nucleic acid metabolism and maturation of RBC.

ii) Its deficiency causes anemia in which defective RBCs are formed.