Water-Soluble Vitamins: Functions, Deficiency, and Recommended Dose

1. Pharmacognosy -3 PHG 413 Water soluble vitamins DrPrawezAlam

2. You should be able to know: • What are the Water soluble vitamins • The recommended dose, function & deficiency.

3. Vitamins II- Water soluble vitamins Definition Vitamins that essential to human health and function, that dissolve in water, they are not stored in the body and are easily excreted. They must, therefore, be consumed regularly as foods or supplements to maintain health. Types • Vitamin B : • Thiamine (Vitamin B1), • Riboflavin (Vitamin B2), • Niacin (Vitamin B3), • Pantothenic acid (Vitamin B5), • Pyridoxine (Vitamin B6), • Biotin (Vitamin B7) (or vit H),  • Folic acid (Vitamin B9), • Cyanocobalamin(Vitamin B12) <><><><><><><><><><><><><><> • Vitamin C (ascorbic acid). They function as coenzymes that help the body obtain energy from food.

4. Cont. Water soluble vitamins • Coenzyme,Any of a number of freely diffusing organic compounds that function as cofactors with enzymes in promoting a variety of metabolic reactions. • Examples: • nicotinamideadenine dinucleotide (NAD), which accepts hydrogen (and gives it up in another reaction), • ATP, which gives up phosphate groups while transferring chemical energy (and reacquires phosphate in another reaction). • Most of the B vitamins (vitamin B complex) are coenzymes and are essential in facilitating the transfer of atoms or groups of atoms between molecules in the formation of carbohydrates, fats, and proteins.

5. Vitamins II- Water soluble vitamins Definition A-Vitamin B group • A group of water-soluble vitamins that characteristically serve as components of coenzymes. • Plantsand many microorganisms can manufacture B vitamins but dietary sources are essential for most animals. • Heat and light tend to destroy B vitamins. • The vitamin B complex consists of 12 related substances. • Eight of them are considered essential vitamins because they are needed to be included in the diet. • Four of them are not essential because the body can synthesize them. Although these vitamins are chemicallydifferent, they are grouped together because they are found with one another in the same foods.

6. Vitamin B1 (Thiamine)

7. Vitamins II- Water soluble vitamins A-Vitamin B group 1. Vitamin B1 Structure:Thiamine or vitamin B1has substituted pyrimidine and thiazole rings linked by a methylene bridge. Stability:The vitamin is stable in an acidic environment but decomposes readily above pH 5.0. It is estimated that about 50% of the vitamin in foods is destroyed during cooking. Sources: Plant:whole grains (unrefined cereal grains), yeast, beans 7 peas. Animal:liver, heart, kidney and milk. • Functions: • Precursor of the coenzyme thiamine pyrophosphate (TPP), which functions in carbohydrate metabolism. • It is essential to 1normal nerve function and 2theutilization of carbohydrates.

8. Cont. A-Vitamin B group Cont. Vitamin B1 Deficiency: • Deficiency of thiamin causes two different diseases; BeriBeri (wet and dry) • Wet beriberi is associated with mental confusion, muscular atrophy, edema, tachycardia, cardiomegaly and congestive heart failure in addition to peripheral neuropathy (is damage to nerves of the peripheral nervous system). • Dry beriberi is characterized principally by peripheral neuropathy. Muscle become waste and week, difficult walking, patient become bedridden(i.e. disabled) and may die. Dose: • The US RDA of thiamine is 1.5 mg for adults and children over 4 years of age, 0.7mg for children under 4 years of age, 0.5 mg for infants, and 1.7 mg for pregnant and lactating women. • Thiamine is used to supplement an inadequate diet (rare) and to treat deficiency conditions resulting from intestinal mal-absorption of various etiologies, and from certain genetic errors.

9. Vitamin B2 (Riboflavin)

10. Vitamins Cont. A-Vitamin B group 2. Vitamin B2 Structure:composed of a single type of sugar (ribose) and a yellow pigment (flavin).It is first discovered in milk and also been called lactoflavin. Riboflavin can be synthesized chemically, but bacterial synthesis is more convenient and economical for commercial purposes • Stability: • Riboflavin or vitamin B2is a yellow, heat-stable substancethat is slightly soluble in water. • It is sensitive to light and will change into lumichrome or lumiflavin, depending on whether the irradiated solution is acidic or alkaline; neither lumichrome nor lumiflavin possesses physiologic activity.

11. Vitamins A-Vitamin B group Cont. 2. Vitamin B2 Source: Yeast is the richest natural source of riboflavin. Dairy products, eggs, legumes, and meats are the main dietary sources. Small amounts are provided by cereal grains, fruits, and green vegetables. Riboflavin is stable during cooking in the absence of light. Functions: • Involved in energy metabolism; part of two co-enzymes, FMN(Flavin mononucleotide) and FAD (flavin adenine dinucleotide) • FMNand FAD function as coenzymes in the transfer of electrons in a number of important biologic oxidation-reduction reactions. • Participate in citric acid cycle and beta oxidation and electron transport. • Remove ammonia during deamination of some amino acids • Associated with antioxidant glutathione peroxidase.

12. Vitamins A-Vitamin B group Cont. 2. Vitamin B2 Deficiency • Riboflavin deficiency is rare in healthy persons receiving a balanced diet, but symptoms of deficiency may occur in cases of inadequate nutrition, intestinal mal absorption. • It should be noted that alcohol inhibits intestinal absorption of riboflavin. • The main symptoms are: • Skin rash, Dermatitis. • Cheilosis: fissures at the corner of the mouth. • Glossitis: tongue smooth and purplish. Dose The US RDA of riboflavin is 1.7 mg for adults and children over 4 years of age, 0.8 mg for children under 4 years of age, 0.6 mg for infants, and 2.0 mg for pregnant and lactating women.

13. Vitamin B3 Nicotinic acid or Niacin Nicotinamide or Niacinamide Prawns Cow’s milk Meat Fish Sheep liver Rice bran Groundnuts Chilgozas Turnip Beet greens Bran Yeast

14. Vitamins A-Vitamin B group 3. Vitamin B3 Structure: Niacin, nicotinic acid, or vitamin B3 is a simple, naturally occurring pyridine derivative that prevents pellagra. Niacinamide or nicotinamide also occurs naturally, has antipellagraactivity, and is used for dietary and therapeutic purposes. Vit.B3 Can be made from the essential amino acid tryptophan. Stability: The vitamin is stable during cooking. Sources • Lean meats, fish, and dairy products are good dietary sources of niacin. • Cereal grains contains appreciable quantities of niacin • The roasting of coffee beansresults in the release of a significant quantity of niacin as well as in the development of a characteristic flavor. • Tryptophanis also converted to niacin in the body(It is estimated that 60 mg of tryptophan is approximately equivalent to 1 mg of niacin).

15. A-Vitamin B group Vitamins Cont. 3. Vitamin B3 Functions • Niacin is metabolized to niacinamide which is a component of nicotinamide adenine dinucleotide (NAD), or coenzyme I, and nicotinamide adenine dinucleotide phosphate (NADP), or coenzyme II. • These coenzymes are involved in electron transport in many enzymes associated with glycogenolysis, lipid metabolism, and tissue respiration. • In larger doses, niacin can reverse atherosclerosis by lowering LDLlevel. Deficiency: causes pellagra • Pellagra is classically described by "the four D's": Diarrhea, Dermatitis Dementia, Death. [is a blanket term meaning any "inflammation of the skin" (e.g. rashes, etc.)]. Dose & toxicity • The US RDA of niacin is 20 mgfor adults and children over 4 years of age, 9 mg for children under 4 years of age, and 8 mg for infants. • Over dose Causetoxicity, skin flushing and itching, Gastrointestinal complaints, such as dyspepsia (indigestion) and liver toxicity.

16. Vitamin B5 ( Pantothenic Acid)

17. Vitamins A-Vitamin B group 4. Vitamin B5 Pantothenic acid or vit.B5 is a component of the vit. B-complexthat is sometimes known as the “chick anti-dermatitis factor”. • Pantothenic Greek word meaning “from everywhere”because it is widely distributed, needed to form coenzyme-A (CoA ) which is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. • Source: • Animal organs (heart, kidney, and liver) and cereal grains are rich dietary sources of pantothenic acid. • Functions: • as a carrier in many enzymatic reaction involved in: • 1. Fatty acid oxidation and synthesis. • 2. Oxidative decarboxylation of α-ketoacids. • 3. Formation of citric acid in citric acid cycle. • Acetyl CoA + Oxaloacetate → Citrate. • 4. Cholesterol synthesis.

18. A-Vitamin B group Cont. 4. Vitamin B5 Deficiency • Symptoms of a vitamin B5 deficiency may include: • Fatigue, • depression, • irritability, • insomnia, • stomach pains, • vomiting, • burning feet, • upper respiratory infections, • muscle cramps • The most distinctive of the deficiency symptoms are paresthesias of the extremities or "burning foot" syndrome Dose And Toxicity • The US RDA for pantothenic acid is 10 mg for adults and children over 4 years of age, 5 mg for children under 4 years of age, and 3 mg for infants. • Vitamin B5 (pantothenic acid) is not known to be toxic in humans.The only adverse effect noted was diarrhea resulting from very high intakes of 10–20 g/day calcium D-pantothenate.

19. Vitamin B6 Potatoes Calf liver Banana Trout Spinach Lentils

20. II- Water soluble vitamins Vitamins A-Vitamin B group 5. Vitamin B6 Structure: Vitamin B₆ consists of 3 closely related pyridine derivatives: pyridoxol, pyridoxal, pyridoxamine All three compounds are efficiently converted to the biologically active form of vitamin B₆pyridoxal phosphate (PLP). Sources: Meats, bananas, whole cereal grains, nuts, and potatoes are good dietary sources of vitamin B6. Up to 40% of its activity may be lost during cooking. • Functions: • Pyridoxal phosphate (PLP) is the active form and is a cofactor in many reactions of amino acid metabolism,including: Transamination, Deamination, Decarboxylation. • PLP also is necessary for the enzymatic reaction governing the release of glucose from glycogen. • PLP Converts tryptophan into niacin.

21. II- Water soluble vitamins Vitamins A-Vitamin B group 5. Vitamin B6 • Deficiency: • Symptoms of vitamin B6 deficiency somewhat resemble those of niacin and riboflavin deficiencies. • They include neurologic abnormalities (confusion, irritability, and convulsive seizures), and skin lesions (glossitis, seborrheic dermatitis, and stomatitis). • Dose & toxicity • The US RDA for pyridoxine is 2 mg for adults and children over 4 years of age, 0.7 mg for children under 4 years of age, 0.4 mg for infants, and 2.5 mgfor pregnant and lactating women. • Over dose cause: • Irreversible nerve damage, numbness in hands feet. • Difficult of work, Convulsion, Restlessness and Insomnia.

22. Vitamin B7

23. Vitamins A-Vitamin B group 6. Vitamin B7 Structure: Biotin, D-biotin, or vitamin H(anti-eggwhite injury factor) is aphysiologically active substance that consists of: fused imidazolidoneand tetrahydrothiophenerings, and a valeric acid side chain. • Sources: • Egg yolk, liver, cereal grains, and milk are good dietary sources of biotin, but commercial supplies are prepared by chemical synthesis. Functions Important in energy metabolism. Functions as a carboxyl-carrying cofactor in several carboxylase and decarboxylase enzyme systems. Necessary for cell growth, the production of fatty acids, and the metabolism of fats and amino acids. Recommended for strengthening hair and nails. Need to make glycogen.

24. Vitamins A-Vitamin B group Cont. 6. Vitamin B7 Deficiency: It is rare because it is found in numerous foods and is synthesized by intestinal bacteria. If some deficiency, Depression, Numbness/tingling in arms and legs, skin rash, hair loss, convulsion, neurological disorders, impaired growth in children. Dose The US RDA for biotin is 300 g for adults and children over 4 years of age, 150 gfor children under 4 years of age, and 50 gfor infants.

25. Vitamin B9 (Folic Acid)

26. A-Vitamin B group 7. Vitamin B9 Structure: • Folic acid, vit B9 or folacin, folate (the naturally occurring form) • Folic acid is a conjugate of ; a pteridine derivative, p-aminobenzoic acid, and glutamic acid. • Folic acid is itself not biologically active, but its biological importance is due to tetrahydrofolate and other derivatives after its conversion to dihydrofolic acidin the liver. Sources: Leafy vegetables (origin of the term "folic") and liver are good dietary sources of pteroylpolyglutamates (folates) which is the primary dietary forms of this vitamin.

27. Vitamins A-Vitamin B group 7. Vitamin B9 • Functions: • Vitamin B9 (Folic acid and Folate inclusive) isessential to numerous bodily functionsranging from nucleotide synthesis to the remethylation of homocysteine. • It is especially important during periods of rapid cell division and growth. • Both children and adults require folic acid to produce healthy red blood cells and prevent anemia. • Dose: • The US RDA of folic acid is 0.4 mg for adults and children over 4 years of age, 0.2 mg for children under 4 years of age, 0.1 mg for infants, and 0.8 mg for pregnant and lactating.

28. Vitamin B12 (Cobalamin, Antipernicious anemia factor)

29. A-Vitamin B group 8. Vitamin B12 Structure: • Vitamin B12 or cobalamins refers to a series of porphyrin-related corrinoidderivatives that function as extrinsic factors to prevent pernicious anemia. • It is structurally the most complicated vitaminand it contains the biochemically rare element cobalt. • Biosynthesis: can only be accomplished by bacteria, but conversion between different forms of the vitamin can be accomplished in the human body. • Synthetic form:A common synthetic form of the vitamin, cyanocobalamin, does not occur in nature, but is used in many pharmaceuticals and supplements, and as a food additive. • Sources: • Meat, seafood, eggs, dairy products, and fermented foods, such as soy sauce, are good dietary sources of the vitamin. Corrin

30. A-Vitamin B group Cont. 8. Vitamin B12 Functions: Cobalaminsare essential to cell reproduction, growth, hematopoiesis, and synthesis of myelin andnucleoprotein. • Deficiency: • Pernicious anemia (is a condition in which the body can not make enough healthy RBC because it does not enough vitamin B12). • Vit B12 deficiency usually involve rapidly dividing cells of the hematopoietic system (e.g., megaloblastic anemia). • Irreversible neurologic damage (e.g., defective myelin nerve sheaths); they include irritability, weakness, memory loss, mood swings, and a sensation of tingling or numbness of the arms and legs. Dose : The US RDA of vitamin B12 is 6 g for adults and children over 4 years of age, 3 g for children under 4 years of age, 2 g for infants, and 8 g for pregnant and lactating women. Over dose cause: stomach problem loss of appetite and nausea , sleeping problems, , skin rash , seizures and for prolonged periods may cause kidney damage.

31. Vitamin C Guava Kiwifruit Red pepper Plum Strawberry Orange Broccoli Papaya Grapefruit Mango Lemon

32. II- Water soluble vitamins Vitamins B. Vitamin C Structure: • Vitamin C: (L-ascorbic acid, ascorbate) is a naturally occurring vitamin substance that prevents scurvy and has useful antioxidant properties. • It occurs in equilibrium with dehydro-L-ascorbic acid, an oxidized form, which also has antiscorbutic properties (i.e. prevent scurvy). • L-Ascorbic acid is derived biosynthetically from D-glucose, D-galactose , or other sugars. • Most commercial supplies of this vitamin are obtained by chemical synthesis starting with D-glucose. (Reduced Form) (Oxidised Form) • Mostanimals are able to synthesize all their need of vitamin C from dietary sugars; But humans, unlike most animals, are unable to synthesize vitamin C endogenously, so it is an essential dietary component. • Also, animals are able to increase synthesis of vitamin C during stress but humans’ strictly depend on dietary sources, increases risk of deficiency during stress time.

33. Vitamins Cont. B. Vitamin C • Sources • Good dietary sources of ascorbic acid include citrus fruits, tomatoes, strawberries, and other fresh fruits and vegetables. • Although the vitamin content is preserved on freezing, up to 50% of the vitamin C content is lost upon cooking. • The maximum intestinal absorption capacity is about 1200 mg per 24 hours. Functions Vit. C is essential for formation of collagen and other intercellular materials in tissues, especially in bones, skin, and teeth. It also appears to be associated with hydroxylasesthat act on cholesterol to produce corticosteroids;andtyrosineto produce catecholamines. Vitamin C likewise is involved in biologic oxidation-reduction reactions(hydrogen and electron transport).

34. B. Vitamin C • Deficiency: • Scurvy: (collagen degeneration) • Other symptoms include fatigue, muscular pain, increased susceptibility to infection and stress, skin lesions and bleeding gums. • Dose & Toxicity • The US RDA for ascorbic acid is 60 mg for adults and children over 4 years of age, 40 mg for children under 4 years of age, and 35 mg for infants. It is estimated that pregnant and lactating women may require 100 mg per day. • Patients who smoke or who have gastrointestinal disease, cancer, peptic ulcer, hyperthyroidism, stress, or severe burns also may require increased vitamin C supplementation. • Over dose: • Causekidney stones,severe diarrhea, nausea, and gastritis. • Large doses may precipitate hemolysis in patients with glucose 6-phosphate dehydrogenase deficiency.