Essentials of Anatomy and Physiology

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Table 17–5 VITAMINS

Vitamin Functions Food Sources Comment

Water Soluble

Thiamine (B 1 )

Riboflavin (B 2 )

Niacin (nicotinamide)

Pyridoxine (B 6 )

B 12 (cyanocobalamin)

Biotin

Folic acid (folacin)

Pantothenic acid

Vitamin C (ascorbic

acid)

Fat Soluble

Vitamin A

Vitamin D

Vitamin E

Vitamin K

• Conversion of pyruvic acid to acetyl
  CoA in cell respiration


• Synthesis of pentose sugars


• Synthesis of acetylcholine


• Part of FAD in cell respiration


• Part of NAD in cell respiration


• Metabolism of fat for energy


• Part of enzymes needed for amino
  acid metabolism and protein synthe-
  sis, nucleic acid synthesis, synthesis of
  antibodies


• Synthesis of DNA, especially in RBC
  production


• Metabolism of amino acids for energy


• Synthesis of nucleic acids


• Metabolism of fatty acids and amino
  acids


• Synthesis of DNA, especially in blood
  cell production


• Contributes to development of fetal
  CNS


• Part of coenzyme A in cell respiration,
  use of amino acids and fats for energy


• Synthesis of collagen, especially for
  wound healing


• Metabolism of amino acids


• Absorption of iron


• An antioxidant—prevents cellular
  damage from free radicals


• Synthesis of rhodopsin


• Calcification of growing bones


• Maintenance of epithelial tissues


• Absorption of calcium and phospho-
  rus in the small intestine


• Contributes to immune responses,
  action of insulin, and preservation of
  muscle mass and strength


• An antioxidant—prevents destruction
  of cell membranes


• Contributes to wound healing and
  detoxifying ability of the liver


• Synthesis of prothrombin and
  other clotting factors
  
  
  • Meat, eggs,
    legumes, green
    leafy vegetables,
    grains
  
  
  • Meat, milk, cheese,
    grains
  
  
  • Meat, fish, grains,
    legumes
  
  
  • Meat, fish, grains,
    yeast, yogurt
  
  
  • Liver, meat, fish,
    eggs, milk, cheese
  
  
  • Yeast, liver, eggs
  
  
  • Liver, grains,
    legumes, leafy
    green vegetables
  
  
  • Meat, fish, grains,
    legumes, vegetables
  
  
  • Citrus fruits, toma-
    toes, potatoes
  
  
  • Yellow and green
    vegetables, liver,
    milk, eggs
  
  
  • Fortified milk, egg
    yolks, fish liver oils
  
  
  • Nuts, wheat germ,
    seed oils
  
  
  • Liver, spinach,
    cabbage
  
  
  
  

Rapidly destroyed by heat

Small amounts produced

by GI bacteria

Small amounts produced

by GI bacteria

Contains cobalt; intrinsic

factor required for

absorption

Small amounts produced

by GI bacteria

Small amounts produced

by GI bacteria

Small amounts produced

by GI bacteria

Rapidly destroyed by

heat

Stored in liver; bile salts

required for absorp-

tion

Produced in skin exposed

to UV rays; stored

in liver; bile salts

required for absorp-

tion

Stored in liver and adi-

pose tissue; bile salts

required for absorp-

tion

Large amounts produced

by GI bacteria; bile salts

required for absorption;

stored in liver