The B Complex Vitamins

Vitamin Defined
An organic substance that occurs in foods in small amounts and is necessary for normal metabolic functioning of the body May be water soluble or fat soluble Do not contribute directly to the structure of the body, nor do they supply energy They regulate metabolism by releasing energy from fats and carbohydrates They are involved in amino acid metabolism and also assist in forming blood, bones and tissues

Division of Vitamin B
Those vitamins that primarily release energy from carbohydrates and fats namely thiamin, niacin, riboflavin, pantothenic acid and biotin Those that catalyze formation of red blood cells namely folic acid and vitamin B12 The vitamin that is important in protein and amino acid metabolism like Vitamin B6 The vitaminlike compounds

Thiamine (Vit. B1)

A member of the B-complex family Water Soluble Relatively unstable
Destroyed with heat Destroyed in alkaline environment Active as thiamine pyrophosphate (TPP) Or as thiamine tri-phosphate (TT

Absorption and Metabolism

Easily absorbed from the small intestine It is combine with phosphate within mucosal cells of the intestine and transported via the portal vein into the general circulation Maybe found in liver, heart, brain and muscle tissue

Function
Important coenzyme in energy metabolism It acts as coenzyme in the production of ribose Needed for the metabolism of carbohydrates, proteins and fats

Deficiency
Beri-Beri affects principally the cardiovascular, muscular, and nervous system
Wet Dry Infantile

Wernickes Syndrome Increased sensitivity of the oral mucosa, burning tongue, and loss or diminution of taste

Wet Beriberi
Edema (accumulation of fluid in tissues spaces) of the legs, cardiac disturbances such as enlarged heart, systolic murmurs and dyspnea (difficulty of breathing) may develop The pulse is rapid and irregular, and the neck veins are distented

Dry Beriberi
Edema does not occur A condition consisting of paresthesia (prickling or burning) and numbness of the feet and cramps in the legs is present

Infantile Beriberi
Caused by inadequate thiamin in the breast milk Characterized by dyspnea, cyanosis and cardiac failure

Wernickes Syndrome
Severe deficiency of thiamin in the alcoholic individual Characterized by confusion, paralysis of eye muscles, and loss of memory Peculiar gait and foot and wrist drop are seen in advanced cases

Food Sources
Cereals, meats, and legumes The richest sources are brewers yeast, lean pork, liver, beef, dried peas and beans, nuts and whole wheat and enriched cereals and breads

Riboflavin (Vit. B2)

One of the B-complex vitamins Water Soluble Relatively stable Functions as coenzyme Active as flavin mononucleotide (FMN) Or flavin adenine dinucleotide (FAD)

Absorption and Metabolism

It must be phosphorylated (combined with phosphate) in the intestinal tract before it can be absorbed Excess riboflavin is excreted in the urine

Function
Acts as hydrogen carriers Assist in the metabolism carbohydrates, protein and fats Oxidation of most drugs (called the drug vitamin)

Deficiency
Gastrointestinal disease that causes vomiting and hypermotility of the gastrointestinal tract Angular stomatis Glossitis

Sources
Milk, liver, heart, and kidney Lean meat Cheese Eggs Leafy green vegetables

Niacin (Vit. B3)

One of the B-complex nutrients Water Soluble Very Stable Active as nicotinamide adenine dinucleotide (NAD) And NAD-phosphate (NADP) A peculiar vitamin since it can be synthesized in body (via tryptophane)

Absorption and Metabolism

Absorbed in the upper part of the small intestine It is stored only sparingly in the kidney, heart, brain, and liver and is exreted in the urine

Function
Forms the active portion of the coenzymes that play an essential role in supplying organ tissues, making its presence necessary for the health of cells Acts as catalyst in accepting and releasing hydrogen in cellular respiration, carbohydrate metabolism and fat synthesis

Deficiency
Pellagra characterized as the disease causing 4Ds
Dermatitis Diarrhea Depression Death

Symptoms
Weakness Persistent fatigability Irritability Headache Depression Soreness and inflammation of the tongue (glossitis) and mouth (stomatitis)

Sources
Found in appreciable amounts in liver, yeast, meat, legumes, peanuts and whole cereals Foods that are good sources of tryptophan, such as animal protein and vegetable protein

Pantothenic Acid (Vit. B5)

Sometimes, erroneously called Vitamin B5 So plentiful in grains and vegetables, a deficiency unlikely except in complete starvation

Function
Involved in the release of energy from the catabolism of carbohydrates, proteins, and fats It initiates the Krebs cycle and releases ATP It is the starting substance for the biosynthesis of cholesterol and other sterols, a component of hemoglobin

Deficiency
Fatigue Sleep disturbances Headaches Malaise Nausea Abdominal stress Burning, prickling sensations (paresthesia) of the hands and feet, cramping of the leg muscles and impaired coordination

Sources
Widely distributed, occuring abundantly in yeast and in animal tissue such as liver and eggs, whole-grain cereals and legumes Other fair sources are milk, fruits, and vegetables such as brocolli,cauliflower, and potatoes

Pyridoxine (Vit. B6)

Water-soluble White crystalline compound that is stable to heat and strong acids

Function
Helps make red blood cells Helps in amino acid and fatty bacid metabolism Aids in normal functioning of nervous tissue

Deficiency
Early deficiency signs
Weakness Irritability Nervousness Insomnia

Later deficiency signs

Convulsions Anemia Lesions around lips and eyes (red, crusty)

Sources
Liver Muscle meats Yeast Legumes Whole grain cereals Wheat germ Wheat bran

Biotin (Vit. B7)

Very uneventful. Unlikely to have deficiency Is blocked by raw egg whites Active biological substance

Function
Stimulates the growth of yeast and bacteria Functions as a coenzyme for reactions involving the addition of carbon dioxide in the formation of purines

Deficiency
Dermatitis Glossitis Loss of appetite and sleep Nausea Muscular pains Hyperesthesia (increased skin sensitivity Paresthesia (burning and prickling sensation) Alopecia

Sources
The richest sources are liver, kidney, milk, egg yolk and yeast

Folic Acid (Vit. B9)

Yellow crystalline substance Sparingly soluble in water

Function
Essential for the manufacture and maturation of blood cells Necessary for the normal functioning of the hematopoietic system Prevent anemia, some birth defects and heart disease

Deficiency
Disorders of malabsorption associated with infectious disease (tropical diseases) or certain metabolic and endocrine disorders Megaloblastic anemia of pregnancy Paresthesia Angular cheilosis and gingivitis

Sources
Liver Kidney Yeast Dark green leafy vegetables Asparagus Brocolli Soybeans and nuts Orange juice

Cyanocobalamin (Vit. B12)

Consist of a cyanide ion and a cobalt ion Not a single substance but consist of several closely related compounds having similar activity By product of streptomycin

Function
Plays a biomechanical role in the maintenance of myelin Involved in the synthesis of nucleoproteins

Deficiency
Pernicious anemia
Usual complaints are weakness, numbness and tingling in the extremities Patients may have difficulty in walking and coordination of movements Vibratory sense may be absent Patient may have a lemon-yellow complexion as a result of jaundice caused by red cell destruction, early graying of hair, fast heartbeat, ankle swelling and peripheral neuritis

Sources
Occurs primarily in animal foods, and liver is the richest source Meat Eggs Milk Cheese Fish