Introduction -vitamins
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This document discusses vitamins and vitamin deficiencies. It defines vitamins as natural micronutrients that have specific biochemical functions and are required in small amounts. Vitamin deficiencies can cause diseases like scurvy from vitamin C deficiency. The document also discusses cases of vitamin deficiency like avitaminosis from long-term deficiency, hypovitaminosis from inadequate intake, and latent hypovitaminosis where symptoms appear under stress. It notes some vitamins can be destroyed by other substances in foods. Too much vitamin intake can also cause hypervitaminosis. Vitamins have medical uses and are sometimes added to foods through processes like vitaminization, revitaminization, and standardization.
Introduction -vitamins
- 1. SIMS 305- Clinical Biochemistry Dr. Ali Raza Senior Lecturer Centre for Human Genetics and Molecular Medicine (CHGMM), Sindh Institute of Medical Sciences (SIMS), SIUT.
- 2. Vitamins
- 5. Vitamins • Natural micronutrient organic substances. • Having specific biochemical functions in the human body (essential for health maintenance). Vitamin A helps form and maintain healthy teeth, bones, soft tissue, mucus membranes, and skin. Vitamin B12 helps form red blood cells and maintain the central nervous system. Vitamin C is an antioxidant that promotes healthy teeth and gums. helps the body absorb iron and maintain healthy tissue. promotes wound healing.
- 6. Vitamins are: • Required in very tiny (mcgs) and balanced amounts. • Not made in the body (or not in sufficient quantity) • Obtained from animals, plants, and microorganisms. • Their deficiency resulted in a specific diseases.
- 7. Cases of Vitamin Deficiency and Toxicity (1). Avitaminosis: Any disease caused by chronic or long-term vitamin deficiency or caused by a defect in metabolic conversion, such as tryptophan to niacin. It leads to well defined symptoms e.g. Xerophthalmia due to Vitamin A deficiency. Rickets due to Vitamin D deficiency. Pellagra due to Vitamin B3 deficiency. Beriberi due to Vitamin B1 deficiency. Scurvy due to Vitamin C deficiency.
- 8. Cases of Vitamin Deficiency and Toxicity (2). Hypovitaminosis • Resulted from inadequate supply of one or more vitamins. • It appears in the form of well - defined symptoms as skin changes reduced vitality and low resistance to infections.
- 9. (3). Latent hypovitaminosis: • A case of unrecognizable deficiency symptoms but immediately appeared under sudden stress or exposure to different environment. • Latent iron deficiency (LID), also called iron- deficient erythropoiesis, • medical condition in which there is evidence of iron deficiency without anemia
- 10. (4). Hypovitaminosis due to Anti- vitamins: • Thiaminase in raw fish destroy Vit. B1. • Avidin in raw egg forming complex with biotin (vitamin) (biotin – avidin) prevents absorption of biotin. • Liatin in linseed oil is antagonist to Vit. B6.
- 11. 5. Hypervitamninosis: A case which develops only upon prolonged use of excessive amount of vitamins. Hypervitaminosis A Occurs after large over dosage of the vitamin. Symptoms include: Headache Abdominal pain Nausea or vomiting Lethargy Visual changes Impaired consciousness Hypervitaminosis D caused by excessive ingestion or over prescription of prescribed medications such as calcium with vit. D. Symptoms include: Polyuria Vomiting Constipation Hypertension Seizures - can be fatal
- 12. Medicinal applications of Vitamins Elimination of hypovitaminosis. Treatment of some diseases. Prophylaxis against some diseases.
- 13. Cases of addition of Vitamins to food 1. Vitaminisation: Addition of vitamins to foods which do not necessarily contain them naturally • Addition of vitamins A and D to margarine). 2. Revitaminisation: Restoration of the original vitamin contents of food that is lost during processing. (Flour loss about 70% of its vitamin B content; Skimmed milk must be revitaminized with vitamins A and D as they removed on skimming with fat).
- 14. Cases of addition of Vitamins to food 3. Standardization: Compensation of seasonal variations of vitamins in food (E.g. • Milk must standardized due to seasonal variation of vitamin A).
- 15. 4. Enrichment: Addition of vitamins over the initial natural level e.g. in Milk and flour. 5. Stabilization of food: Some food products show change in color and taste due to oxidation by light and air. Vitamins C and E ( water and fat soluble antioxidants) are used to protect food from oxidation and thus saving its nutritional value. 6. Coloring of food products: The carotenoids (natural fat soluble pigments and pro-vitamin A) and synthetic carotenoids as: β-carotene, β-apo-8‘- carotenal, and anthaxanthin are suitable for the coloring of margarine and cheese.
Editor's Notes
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- #10: Latent iron deficiency (LID), also called iron-deficient erythropoiesis,[1] is a medical condition in which there is evidence of iron deficiency without anemia (normal hemoglobin level).[2] It is important to assess this condition because it is accepted that individuals with latent iron deficiency will develop iron-deficiency anemia in the weeks or months following diagnoses of LID if they are not treated with iron supplementation. In addition, there is some evidence of a decrease in vitality and an increase in fatigue among individuals that have LID.[3]
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