Overview
of Vitamins
Vitamins are organic compounds, essential, in small
amounts, for normal maintenance, growth and development,
within our body. Vitamins can't be metabolised for energy,
although some, such as B vitamins, are necessary for
energy production. Vitamins work closely with enzymes,
to perform a number of important biochemical functions
in the body. If the body does not have enough of a particular
vitamin, or if it is not used properly, a specific nutrient
deficiency syndrome will occur.
Some classic vitamin-deficiency diseases and their symptoms
include:
|
Scurvy: Caused
by a lack of vitamin C, it is characterised by
sore gums, painful joints, and bleeding. |
| |
|
Beri-Beri: Characterised
by enlargement of the heart, oedema (water retention)
and peripheral neuropathy. |
| |
|
Rickets: Occurs
when there is little or no exposure to the sun;
inadequate fat intake. Characterised by deformation
of long bones (bowed legs, knock knees, etc.)
and swollen joints. |
| |
|
Pellagra: Associated
with poverty and corn based diets, characterised
by various sores on the skin and in the mouth,
some regard disease as similar to leprosy. |
There are two types of vitamins when dealing with major
vitamins: water-soluble vitamins and oil-soluble or
fat-soluble vitamins. Water-soluble vitamins including
B-complex vitamins, vitamin C, bioflavonoids, must be
absorbed by the body on a daily basis. They cannot be
stored within the body and they are usually excreted
within a short time period, e.g. one to four days.1
Water-soluble vitamins are measured in terms of milligrams.
Fat-soluble or oil-soluble vitamins including vitamins
A, D, E, and K can be stored within the body for longer
periods of time by the liver or fatty tissues. These
vitamins are measured in terms of International Units
(IU). However, there is one exception to this rule.
Beta-carotene, a water-soluble form of vitamin A, is
also measured in International Units.2 There are also
two types of vitamins: synthetic or natural. Synthetic
vitamins are vitamins produced in laboratories from
chemical constituents that mimic their counterparts
as found in nature. Natural vitamins are derived from
food sources.
Like minerals, the proper balance of vitamins is important
not only for overall health but also for proper functioning
of all vitamins and minerals. Vitamins, again, like
minerals, work synergistically with one another increasing
the function of the vitamin. For example, bioflavonoids,
which help prevent bruising and bleeding gums, must
be paired with vitamin C in order to carry out its function.
Another example of this is the synergistic effects of
two antioxidants, vitamins C and E. The free-radical
scavenging action of antioxidant vitamins C and E is
far superior when these two nutrients are combined.
Vitamin E will scavenge free radicals found within cell
membranes, while vitamin C will scavenge free radicals
in biologic fluids.1
Vitamins, when combined, will reinforce one another
and strengthen the vitamins' functions.
As with all nutrients, requirements are dependent upon
age, sex, height, weight, environmental conditions,
activity level and nutrition status.2
This section is a summary of some of the most common
vitamins used in our products. The section begins with
a brief overview of the water-soluble vitamins such
as vitamin A, B- complex, etc. and then concludes with
the fat-soluble or oil-soluble vitamins such as Vitamin
D and E.
1 Balch, J.F. and P.A. Prescription for Nutritional
Healing. Avery Publishing, 1997:pp.12-13.
2 Dunne, L.J. Nutrition Almanac, 3rd ed. McGraw-Hill
Publishing Company, 1990: pp.10-11.
