E Chemical Compo 4

4. Vitamins: 

4. Vitamins Characteristics Organic substances Plants can produce all their vitamins but animals cannot (except vitamins D and K) Only small amount is required Act as co-factors of enzymes Deficiency results in illness (deficiency diseases No energy value Vitamins B and C are water-soluble and are more easily destroyed by heat Vitamins A, D, E and K are fat-soluble and are more heat resistant

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Vitamin A Functions Forming visual pigment in rod cells of eye Keeping mucous membrane healthy Deficiency diseases Night-blindness Low resistance to infection Main sources Fish liver oils, milk, egg yolk, butter, green vegetables and carrots

Slide3: 

Vitamin B1 Function As co-enzymes in carbohydrate metabolism Deficiency disease Beri-beri (muscular wasting and nervous disorder) Main sources Cereal grains, yeast, milk and meat

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Vitamin B2 Function Keeping skin healthy Deficiency disease Dermatitis (inflammation of skin) Main sources Milk, meat, liver and green vegetables

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Vitamin C Function Keeping the connective tissues and blood vessels healthy Deficiency disease Scurvy (bleeding gum, bruised skin and slow healing of wound) Main sources Fresh citrus fruits and vegetable

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Vitamin D Function Regulating the absorption and metabolism of calcium and phosphate Deficiency disease Rickets (soft bones and enlarged joints) Main sources Fish liver oils, milk, butter, eggs and fish

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Vitamin K Function For normal blood clotting Deficiency disease Haemorrhage (blood fails to clot) Main sources Liver, green vegetables and tomato