Food

2. GROUP MEMBERS
• Tamony tanjum mon ID-1320715046
• Shahrukh zaman akash ID-1320704646
• Zahid hossain milan ID-1320021046

3. Overview
• Vitamin’s Definition
• Vitamin’s Classification
• Various types of Vitamins Source
• Various types of Vitamins Characteristics
• Various types of Vitamins Functions
• Various types of Vitamins Mechanism of action

4. Vitamin
• Early 20th century:from Latin vita ‘life’ + English amine,because
vitamins were originally thought to contain an amino acid.
• Vitamins are the nutrients our bodies need in order to maintain
functions such as immunity and metabolism.
• Any of a group of organic compounds which are essential for
normal growth and nutrition and are required in small quantities
in the diet because they cannot be synthesized by the body

5. Classification of vitamins
• Water soluble
 Vitamin B1
 Vitamin B2
 Vitamin B3
 Vitamin B5
 Vitamin B6
 Vitamin B7/H
 Vitamin B9
 Vitamin B12
 Vitamin C
Cannot be stored and is readily extracted
from the body
• Fat soluble
 Vitamin A
 Vitamin D
 Vitamin E
 Vitamin K
Can be stored in fat cells when excess is
present and easily absorbed through the
intestinal tract

6. Fat-Soluble Vitamins
• Vitamins A, D, E, K
• Not lost easily in cooking
• Lost when mineral oil is ingested
• Excess amounts are stored in the
liver.
• Deficiencies are slow to appear.
• easily absorbed through the
intestinal tract.

7. Vitamin A
• Any of several fat-soluble vitamins (as retinol) found
especially in animal products (as egg yolk, milk, or fish-liver
oils) or a mixture of them whose lack in the animal body
causes epithelial tissues to become keratinous (as in the
eye with resulting visual defects)
• A group of unsaturated nutritional organic compounds:
Retinol
Retinal
Retinoic acid

8. Sources of Vitamin A
• Animal sources:
• Milk
• Meat
• Fish
• Liver
• Eggs
• Plant sources:
• Green leafy vegetables
• yellow fruits
• red palm oil

9. Characteristics of Vitamin
A
• Formation of blood cells and gene transcription.
• It is mainly necessary for body tissue repair,to maintain the skin
and mucous membranes in good health.
• Build and take care of bones,hair,nails,teeth.
• Body stores fat soluble vitamins in the liver and appears in the
retina of the eye in some components called retinoids.Eyes
need it for a correct vision.
• Act as antioxidant.

10. Functions of Vitamin A
• Body function:
Vitamin A helps form and maintain healthy skin, teeth, skeletal
and soft tissue, mucus membranes, and skin.
• Vision:
Vitamin A promotes good vision, especially in low light .
• Immune system:
○ Vitamin A is essential for maintaining healthy immune function
and deficiency can lead to an impaired response to infection.
○ Food sources of carotenoids such as beta-carotene may
reduce the risk for cancer
○ It may also be needed for reproduction and breast-feeding.

11. Mechanism of action of
vitamin A

12. VITAMIN D
• Vitamin D is a fat-soluble vitamin that is naturally present in
very few foods, added to others, and available as a dietary
supplement. It is also produced endogenously when ultraviolet
rays from sunlight strike the skin and trigger vitamin D
synthesis.

13. Characteristics of Vitamin
D
• Vitamin D is preventing and treating rickets, a disease that is
caused by not having enough vitamin D
• Vitamin D is also used for treating weak bones (osteoporosis),
bone pain (osteomalacia), bone loss in people with a condition
called hyperparathyroidism, and an inherited disease
(osteogenesis imperfecta) in which the bones are especially
brittle and easily broken.
• Preventing low calcium and bone loss (renal osteodystrophy)
in people with kidney failure.

14. Functions of Vitamin D
• Immune system, which helps you to fight infection
• Muscle function
• Cardiovascular function, for a healthy heart and circulation
• Respiratory system –for healthy lungs and airways
• Brain development
• Anti-cancer effects

15. Mechanism of action of
vitamin D
Vitamin D is carried in the bloodstream to the liver, where it is
converted into the prohormone calcidiol. Circulating calcidiol may
then be converted into calcitriol, the biologically active form of
vitamin D, in the kidneys. Following the final converting step in
the kidney, calcitriol is released into the circulation. By binding to
vitamin D-binding protein, a carrier protein in the plasma,
calcitriol is transported to various target organs.In addition to the
kidneys, calcitriol is also synthesized by monocyte-macrophages
in the immune system. When synthesized by monocyte
macrophages, calcitriol acts locally as a cytokine, defending the
body against microbial invaders by stimulating the innate immune
system.

16. Mechanism of action of
vitamin D
• Whether it is made in the skin or ingested, cholecalciferol
is hydroxylated in the liver at position 25 (upper right of the molecule) to
form 25-hydroxycholecalciferol (calcidiol or 25(OH)D). This reaction is
catalyzed by themicrosomal enzyme vitamin D 25-hydroxylase,which is
produced by hepatocytes. Once made, the product is released into the
plasma, where it is bound to an α-globulin, vitamin D-binding protein.
• Calcidiol is transported to the proximal tubules of the kidneys, where it
is hydroxylated at the 1-α position (lower right of the molecule) to form
calcitriol (1,25-dihydroxycholecalciferol and abbreviated to 1,25(OH)2D).
This product is a potent ligand of the vitamin D receptor, which
mediates most of the physiological actions of the vitamin. The
conversion of calcidiol to calcitriol is catalyzed by the enzyme 25-
hydroxyvitamin D3 1-alpha-hydroxylase, the levels of which are
increased by parathyroid hormone(and additionally by low calcium or
phosphate)

17. VITAMIN E
• Vitamin E refers to a group of compounds that include
both tocopherols and tocotrienols.
The group that most stands out is that of the tocopherols that has
four members:alpha tocopherol,beta tocopherol,gamma
tochopherol and delta tochopherol.
• Sources of vitamin E :
Vegetable oils: corn, soybean, safflower, and cottonseed, and
products made from them, such as margarine
Wheat germ, nuts, and green leafy vegetables

18. Characteristics of Vitamin
E
• Vitamin E is considered the heart vitamin,since it is
necessary to have vitamin E needs covered for a healthy
heart
• As a fat-soluble antioxidant, it stops the production
of reactive oxygen species formed when fat undergoes
oxidation.

19. Functions of Vitamin E
• Antioxidant
• Prevention of hemolytic anemia among premature infants
• Enhances immune system
• Retards spoilage of commercial foods
• Vitamin E also has an effect on gene expression

20. Mechanism of action of
Vitamin E
Free radicals, such as superoxide, hydroxyl ions and nitric oxide
all contain an unpaired electron. These radicals can have a
negative effect on cells causing oxidative damage that leads to
cell death. Antioxidants, such as vitamin E, prevent cell damage
by binding to the free radical and neutralising its unpaired
electron. For example, when vitamin E binds to OO· or O2
· they
form an intermediate structure that is converted to a
tocopherylquinone.

21. Vitamin K
• Made up of several compounds essential to blood clotting
• Vitamin K1 (phylloquinone)
• Vitamin K2 (menaquinone)
• Synthetic vitamin K (menadione)
• Vitamin K is destroyed by light and alkalis.

22. Sources of Vitamin K
• Green leafy vegetables such as
broccoli, cabbage, spinach, and kale
• Dairy products, cow’s milk, eggs,
meats, fruits, and cereals
• Bacteria in small intestine synthesizes
some vitamin K, but must be
supplemented by dietary sources.
• Measured in micrograms

23. Functions of Vitamin K
• Formation of prothrombin for clotting of blood
• Candidates likely to receive vitamin K
▫ Newborns immediately after birth
▫ Clients who suffer from faulty fat absorption
▫ After extensive antibiotic therapy
▫ Antidote for an overdose of anticoagulant or treatment of
hemorrhage

24. Water-Soluble Vitamins
• Vitamin B complex and C
• Dissolve in water
• Easily destroyed by air, light,
and cooking
• Cannot be stored and is
readily extracted from the
body

25. Vitamin C: Ascorbic Acid
• Has antioxidant properties and protects food from oxidation
• Role in formation of collagen and absorption of nonheme iron
• Prevents scurvy
• May be involved with formation or functioning of
norepinephrine, some amino acids, folate, leukocytes, the
immune system, and allergic reactions

26. Functions of Vitamin C
• Vitamin C is required for the synthesis of collagen, the
intercellular ‘cement’ substance which gives structure to
muscles, vascular tissues, bones, tendons and ligaments
• vitamin C contributes to the health of teeth and gums,
preventing haemorrhaging and bleeding.
• vitamin C is also needed for the metabolism of bile acids which
may have implications for bloodcholesterol levels and
gallstones.
• vitamin C plays an important role in the synthesis of several
important peptide hormones, neurotransmitters and carnitine.
• Anti-allergic
• Antioxidant

27. Mechanism of action of
Vitamin C
• In humans, an exogenous source of ascorbic acid is required
for collagen formation and tissue repair by acting as a cofactor
in the posttranslational formation of 4-hydroxyproline in -Xaa-
Pro-Gly- sequences in collagens and other proteins. Ascorbic
acid is reversibly oxidized to dehydroascorbic acid in the body.
These two forms of the vitamin are believed to be important in
oxidation-reduction reactions. The vitamin is involved in
tyrosine metabolism, conversion of folic acid to folinic acid,
carbohydrate metabolism, synthesis of lipids and proteins, iron
metabolism, resistance to infections, and cellular respiration.

28. Vitamin B1
• Thiamine, thiamin or vitamin B1, named as the "thio-
vitamine" ("sulfur-containing vitamin") is a water-
soluble vitamin of the B Complex.
• Sources include unrefined and enriched cereals, yeast,
wheat germ, lean pork, organ meats, and legumes

29. Characteristics of Vitamin B1
• It is unstable when exposed to ultraviolet light and gamma
irradiation.
• Thiamine reacts strongly in Maillard-type reactions.
• Thiamine is a colorless organosulfur compound
• soluble in water, methanol, and glycerol and practically
insoluble in less polar organic solvents

30. Functions of Vitamin B1
• the production of energy from food
• the synthesis of nucleic acids (e.g., DNA)
• the conduction of nerve impulses
• the normal function of the heart
• normal carbohydrate and energy-yielding metabolism
• the normal function of the nervous system
• normal psychological functions

31. Vitamin B2
• Vitamin B2, also known as riboflavin, or additive E101, is one of
eight B vitamins that are essential for human health.
• It is crucial for breaking down food components, absorbing
other nutrients, and maintaining tissue.
• Necessary for the metabolism of carbohydrates, protein, and
fats
• Sources: milk, meats, poultry, fish, enriched breads, cereals,
broccoli, spinach, and asparagus

32. Functions of Vitamin B2
• Along with vitamin A, maintaining the mucous membranes in
the digestive system
• Healthy eyes, nerves, muscles and skin
• the maintenance of normal red blood cells
• convert food (carbohydrates) into glucose, which is used to
produce energy
• convert vitamin B6 and vitamin B9 into active forms
• the reduction of tiredness and fatigue

33. Vitamin B Complex: B6
• Pyridoxine, pyridoxal, and pyridoxamine
• Essential for protein metabolism and absorption, and aids in
the release of glucose from glycogen
• Serves as a catalyst in conversion of tryptophan to niacin;
helps synthesize neurotransmitters such as serotonin and
dopamine

34. Functions of Vitamin B6
• make neurotransmitters, which carry signals from one nerve
cell to another
• produce hormones, red blood cells, and cells of the immune
system
• control (along with vitamin B12 and vitamin B9) blood levels
of homocysteine, an amino acid that may be associated with
heart disease
• normal protein and glycogen metabolism

35. Characteristics of Vitamin B7
• Vitamin B7, also called biotin, vitamin H or vitamin B8, is a
colorless, water-soluble member of the B vitamin group
• Coenzyme in synthesis of fatty acids and amino acids
• Biotin can only be synthesized by bacteria, molds, yeasts,
algae, and by certain plant species.
• Sources include liver, egg yolk, soy flour, cereals, and yeast

36. Functions of Vitamin B7
• activate protein/amino acid metabolism in the hair roots and
fingernail cells.
• the maintenance of normal skin and mucous membranes
• A vitamin H supplement may help to reduce muscle pain.
• produce fatty acids and amino acids (the building blocks of
protein)

37. Characteristics of Vitamin
B12
• Vitamin B12 also called cobalamin, is a water-soluble vitamin with a key role in
the normal functioning of the brain and nervous system, and for the formation of
blood
• The body can store vitamin B12 for years in the liver.
• Involved in folate metabolism, maintenance of the myelin sheath, and healthy red
blood cells
• To be absorbed, must bind with intrinsic factor in stomach.

38. Functions of Vitamin B12
• Vitamin B12 is used for building proteins in the body, formation
of red blood cells.
• Vitamin B12 is essential for the preservation of the myelin
sheath around neurons and for the synthesis of
neurotransmitters.
• It helps in the maintenance of the central nervous system

39. Mechanism of action of Vitamin
B12
• Coenzyme B12's reactive C-Co bond participates in three main
types of enzyme-catalyzed reactions.
• Isomerases-Rearrangements in which a hydrogen atom is directly
transferred between two adjacent atoms with concomitant
exchange of the second substituent, X, which may be a carbon
atom with substituents, an oxygen atom of an alcohol, or an amine.
These use the adoB12 (adenosylcobalamin) form of the vitamin.
• Methyltransferases-Methyl (-CH3) group transfers between two
molecules. These use MeB12 (methylcobalamin) form of the vitamin.
• Dehalogenases-Reactions in which a halogen atom is removed
from an organic molecule. Enzymes in this class have not been
identified in humans