Vitamins

total deficiency of one or more vitamins;
Hypovitaminosis – deficiency of

one or more vitamins;
Hypervitaminosis – excess amount of intake of one or more vitamins.

was found to be due to a lack of vitamin

B
A small amount of vitamins is ingested in food and play important roles in regulation of the metabolism of the body.
The main source of vitamins is plants
However, animal tissues, especially liver, contain a rich supply of vitamins

vitamins
--to give the body resistance to infection
--to prevent against bleeding

and blood deficiency
--to assist in formation, development and rigidity of bone tissue
--to regulate growth, development and reproduction
--to provide a regular program of nutrition

rice bran.

He proposed the complex be named "Vitamin" (vital amines).

By

the time it was shown that not all vitamins were amines, the word was already ubiquitous.

tiny amounts by an organisms.
It cannot be synthesized in

sufficient quantities by an organism, and must be obtained from the diet.
Vitamins have diverse biological function:
hormone-like functions as regulators of mineral metabolism (vit. D),
regulators of cell and tissue growth and differentiation (some forms of vit. A)
antioxidants (vit. E, C)
enzyme cofactors (tightly bound to enzyme as a part of prosthetic group, coenzymes)

absorbed efficiently with lipids,
transport in the blood in lipoproteins or

attached to specific binding proteins,
more likely to accumulate in the body,
more likely to lead to hypervitaminosis

mainly as enzyme cofactors,
hydrophilic compounds dissolve easily in water,
not

readily stored, excreted from the body,
their consistent daily intake is important.

Many types of water-soluble vitamins are synthesized by bacteria.

development and reproduction
Bone metabolism
Haematopoieis
Skin health
Antioxidant activity

broccoli
spinach
papaya
apricots
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cells (cytotoxic lymphocytes).

Increases the phagocytic ability of macrophages .

Reduces the

risk of virus diseases (colds, flu).

Reduces the risk of many cancers (colon, breast and ovarian cancer).

Reduces the risk of cardiovascular disease → have a positive impact on the composition of plasma lipids.

sardines and mackerel, tuna, catfish, eel), fish oil, cod liver

eggs, beef liver, mushrooms

vitamin.
sources: almost exclusively in foods from plant sources (citrus fruits,

broccoli, peppers, kiwi, strawberries, potatoes, tomatoes), although fresh milk and liver contain small amounts.

repair of body tissue and blood vessels
prevents scurvy
a

strong antioxidant
aids in absorption of iron
helps regulate the metabolism of cholesterol and amino acids