Presentation Transcript
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
Slide2: 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
Slide4: Vitamin B2
Function
Keeping skin healthy
Deficiency disease
Dermatitis (inflammation of skin)
Main sources
Milk, meat, liver and green vegetables
Slide5: 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
Slide6: 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
Slide7: Vitamin K
Function
For normal blood clotting
Deficiency disease
Haemorrhage (blood fails to clot)
Main sources
Liver, green vegetables and tomato