Vitamins are organic compounds that are essential nutrients for the human body. There are 13 essential vitamins that must be obtained through diet as the body cannot synthesize them. Vitamins play important roles in growth, development, and metabolic processes. Deficiencies can lead to specific diseases. Vitamins can be fat-soluble like A, D, E and K which are stored in the body, or water-soluble like the B vitamins and C which are not stored. Dietary sources and functions of several key vitamins are discussed.

1. Vitamins &
Vitamin Containing
Few Selected Animal Drugs

2. Vitamins are a group of organic substances, that are not synthesized within
the body, but are essential in small amounts for the maintenance of normal
metabolic functions growth, and development. There are 13 essential
vitamins. This means that these vitamins are required for the body to work
properly. Example: A, B, C, D, E, K.
The lack of specific vitamins leads to distinctive deficiency states such as beriberi,
rickets, scurvy, and xerophthalmia, or to conditions without definitive symptoms.
The term, vitamin was derived in 1911 when an amine thought to prevent beriberi
was isolated from rice bran; this essential or vital amine was called a vitamin.
Vitamins are distributed widely and are normally ingested as constituents
of various food substances. Fresh fruits, leafy vegetables, whole grains,
eggs, and liver are rich dietary sources of vitamins

3. There are four situations in which vitamin supplementation indicated-
1. Inadequate dietary intake is encountered among alcoholics, the aged, and the
impoverished.
2. Increased metabolic requirements are associated with pregnancy, lactation,
major surgery, and severe infections.
3. Impaired intestinal absorption creates a problem in severe GI disorder,
surgical resection, old age, obstructive jaundice.
4. Iatrogenic situations, such as prolonged use of broad-spectrum antibiotics or
other drugs sometimes require supplemental vitamin intake.

4. Vitamins has a wide range of biologic diversity.
❖ Vitamin B2, niacin, and pantothenic acid function as coenzymes.
❖ Vitamin B12 and folic acid are involved in the biosynthetic transfer of 1-carbon
units, and vitamin C is required for the biosynthesis of hvdroxyproline, an
essential component of collagen.
❖ Vitamins B1 and B6 are involved in the metabolism of carbohydrates and amino
acids, respectively, and biotin has a function in metabolic carboxylation.
❖ Vitamins D and E selectively influence membrane transport.
❖ A number of vitamins (A, B2, B12, C, E, and niacin) are involved, directly or
indirectly, in metabolic oxidation reduction reactions.

6. Can be stored in body
- regular supply not needed
Fairly stable at normal cooking
temperatures
Unstable to heat and light, leach
into cooking liquids
Excess is excreted in urine-no
danger of toxic levels
Cannot be stored in body
- regular supply needed
Water soluble
Can accumulate to toxic levels if
large amounts ingested
Fat soluble
Water-soluble vitamins dissolve in water, which
means these vitamins and nutrients dissolve quickly
in the body. Unlike fat-soluble vitamins, water-
soluble vitamins are carried to the body's tissues, but
the body cannot store them. Any excess amounts of
water-soluble vitamins simply pass through the body.
Fat-soluble vitamins are soluble in fats. They are
absorbed by fat globules that travel through the small
intestines and into the general blood circulation within
the body. Unlike water-soluble vitamins, fat-soluble
vitamins are stored in the body when they are not in use.
Typically, they are stored in the liver and fat tissues.

7. Their absorption from the intestinal tract is associated with that of lipids, and a
deficiency state may be caused by conditions that impair fat absorption.
Vitamins A, D, E, and K are fat soluble.
Retinol
Named because of its concern with retina of eye
Only found in animal foods
Beta-Carotene
Present with chlorophyll in plants,
Converted to Vitamin A in gut wall
The two main forms of vitamin A in
the human diet are preformed
vitamin A (retinol, retinyl esters),
and provitamin A carotenoids such
as beta-carotene that are converted
to retinol.

8. Functions
• Regulates growth
• Promotes healthy skin
• Helps eye adapt to dim light
Effects of deficiency
• Retarded growth, malformed bones
• Long term-may lead to night blindness
• Susceptibility to infection
Sources
Retinol - Cod liver oil, Liver, Dairy products,
Egg yolk
Beta-Carotene - Dark green leafy
vegetables, Carrots, Deep orange
fruits
• Vitamin A is a yellow to red oily liquid
that may solidify when refrigerated
• Insoluble in water
• Can be destroyed by oxygen, light
and air
• It may be nearly odorless or may
have a slightly fishy odor.
• Powerful antioxidant

9. Functions
Effects of deficiency
• Rickets in children and osteomalacia in adults
• Osteoporosis
• Dental caries
Sources
• Sunlight
conversion
• Fish liver
oils
• Dairy
products
• Oily fish
• Vitamin D is a term that is used for several related
steroids and their metabolites that are essential for
the absorption and utilization of calcium.
Cholecalciferol, or vitamin D3, is the primary form
of the vitamin encountered in zoologic species.
• Ergocalciferol, or vitamin D2, is derived from
ergosterol, a plant steroid.
• Vitamin D has been called the sunshine vitamin since
ultraviolet light is involved in the conversion of
provitamin substances to vitamins D2 and D3.
* Conditions where bones are soft and
cannot take weight of body
**Bones become light, less dense and prone to fractures

10. Functions
• Protects tissues against damage
• Promotes normal growth and development
• Helps in normal red blood cell formation
Sources
Common dietary source: Plant oils,
Green vegetables, Whole grains, Egg
yolks, and Meats
Traditional natural source (therapeutic
purposes):Wheat germ oil
A large number of unsubstantiated claims
have been made for vitamin E; the promotion of
high doses of vitamin E to increase physical
endurance or sexual ability, to prevent
arteriosclerosis or aging, and to treat loss of hair
or the menopausal syndrome must be considered
fraudulent.
Very high doses of the vitamin
(higher than 800 units per day) may cause adverse
reactions, including increased bleeding tendencies
in vitamin-K—deficient patients.
Effects of deficiency
Deficiency is very rare but severe
deficiency conditions characterized
by - muscular dystrophy,
coronary disease.

11. Functions
• Necessary to prevent haemorrhagic conditions.
• Used in coagulation disorders
• Vitamin K is necessary for normal clotting of blood
Effects of deficiency
Hemorrhage
Disruption in the formation of
the clotting factors
Sources
Widely distributed in dairy products and
many fruits and green leafy vegetables
The intestinal microflora (provide a significant
portion of the normal human supply of vitamin K.)
• Allergic or hypersensitive reactions
• Serious hyperbilirubinemia has been
associated with its use in premature
infants
• Erythrocyte hemolysis may occur
• The vitamin should not be given to
women during the last few weeks of
pregnancy or to new born infants.

12. The water-soluble vitamins range from simple to complex chemical molecules,
play diverse physiologic roles, and have a wide scope of therapeutic applications.
The water-soluble vitamins are dominated by the vitamin B-complex, but this
solubility classification also includes Ascorbic acid (vitamin C),Biotin etc.
Vitamin B complex
The vitamin B complex includes
✓Thiamime (B1)
✓Riboflavin (B2 )
✓Niacin (B3)
✓Pantothenic acid (B5)
✓Pyridoxine (B6)
✓Biotin (B7)
✓Folic acid (B9)
✓Cyanocobalamin (B12)

13. Functions: Thiamine is required for
Carbohydrate metabolism
(approximately 0.2 to 0.3 mg Per 1000 calories)
Some neurologic functions
Sources
Dietary - Whole grains,
Legumes, and Meats
• There is no substantive evidence to
support its use as
• an insect repellent or
• an appetite stimulant or
• to treat dermatitis,
• chronic diarrhoea, fatigue, mental
disorders, multiple sclerosis, or
ulcerative colitis.
Effects of deficiency
Beriberi
Most of the commonly observed deficiency
conditions (symptoms) include
emotional hypersensitivity,
loss of appetite,
fatigue, and
muscular weakness

14. Functions
• It is important for body growth.
• It helps in red blood cell production.
• Aids in the release of energy from proteins.
Sources
Food - Eggs, legumes, and meats
Small amounts are provided by cereal grains,
fruits, and green vegetables
Other -Yeast is the richest natural source of
riboflavin.
• Vitamin B2 is a yellow, heat-stable substance
that is slightly soluble in water.
• This vitamin is an essential component of
two major coenzymes, flavin mononucleotide
(FMN; also known as riboflavin-5’-phosphate)
and flavin adenine dinucleotide (FAD).
• These coenzymes play major roles in energy
production; cellular function, growth, and
development; and metabolism of fats, drugs,
and steroids.
Effects of deficiency
Deficiency symptoms are
usually dermatologic in
nature, including
Cheilosis,
Glossitis,
Seborrheic dermatitis,
and
Corneal vascularization.

15. Functions
• Like all B vitamins, niacin plays a role in
converting carbohydrates into glucose,
• Metabolism of fats and proteins, and
• Keep the nervous system working
properly.
Sources
Food - Lean meats, Fish, and Dairy products
Cereal grains and a number of other foods
contain appreciable quantities of niacin.
The roasting of coffee beans results in the
release of a significant quantity of niacin.
• Niacin is not useful in the treatment
of mental disorders, including
• schizophrenia or for the prevention
of heart attacks;
• it has not proved effective for the
treatment of acne, motion sickness,
or peripheral vascular disease
Effects of deficiency
Symptoms of the deficiency involve the
unhealthy nervous system, the skin, and
the gastrointestinal tract.
These are sometimes summarized as the
3D's—dementia, dermatitis, and diarrhea.
Oral lesions, especially angular
stomatitis, cheilosis, and red tongue

17. Functions
• Folic acid helps make healthy red blood
cells, which carry oxygen around the
body.
• Folic acid is used by the body to
manufacture DNA
Sources
Food - Leafy vegetables (origin of
the term "folic”) and
Liver are good dietary sources of
pteroylpoyglutamates (folates),
(the primary dietary forms of this
vitamin.)
• Folic acid has not been proved
effective for relief of stress or
prevention of mental disorders.
Effects of deficiency
Clinical symptoms of a deficiency
state include
megaloblastic and macrocytic
anaemias and glossitis.

19. Functions
• Formation of connective tissue, collagen
• Prevents scurvy (pale skin with spots,
bleeding, soft gums)
• Promotes healing of wounds
• Acts as antioxidant Sources
Food - Citrus fruits, Tomatoes,
Strawberries,
and other Fresh fruits and
Vegetables.
Effects of deficiency
• Symptoms of the deficiency involve the
Weakening of connective tissue
• Susceptibility to infection
• Delayed healing of wounds

20. Cod liver oil is the partially destearinated, fixed oil
obtained from the fresh livers of Cadus morrhua
Linné and other species in the family Gadidae.
The generic name Gadus is from the Greek gados,
meaning codfish, and morrhua is the Latin name of
the codfish.
Ocean, and cod liver oil is a by product of
the fishing industry. The livers are removed during
the fish processing, taking care to exclude the
gallbladders, and frozen until subjected to a
steaming process to remove the oil.
Cod liver oil is a thin, oily liquid that has a distinctive,
slightly fishy but not rancid odor and a fishy taste.

21. Medicinal grade cod liver oil must contain, in each gram, not less than 255 g of
vitamin A (850 units) and not less than 2.125 g (85 units) of vitamin D.
The oil also contains glyceryl esters of unsaturated (about 85%) and saturated
(about 15%) fatty acids.
The unsaturated acids include oleic, linoleic, gadoleic, and palmitoleic. Myristic and
palmitic acids are the major saturated acids.
Composition
Uses
•Cod liver oil is used as a nutritional supplements.
• It is used in the prevention, treatment and cure of vitamin A and D deficiency
diseases (like xerophthalmia & rickets).
•Cod liver oil contains certain "fatty acids" that prevent
•The blood from clotting easily.
•These fatty acids also reduce pain and swelling.

22. Shark liver oil Is the fixed oil obtained from the fresh
and healthy livers of shark fish, Hypoprion
brevirostris
Shark liver oil is pale yellow to brownish yellow
viscous liquid with fishy odour and bland taste.
Livers are removed from the fishes, cleaned thoroughly, freed
from fatty substances and attached tissues like gall-bladders.
Then the livers are heated in water at about 800C. The oil
exudes, floats on the top, and is separated, washed and water
is removed.
The oil is sensitive to light and air. It should be
stored in air tight, completely tilled, coloured
containers.
Biological Source

23. The active principle of Shark liver oil is vitamin A which varies from
15,000-30,000 I.U. per g of- the oil.
It contains glycerides of saturated and unsaturated fatty acids.
Composition
Uses
•Shark liver oil is used to treat xerophthalmia (abnormal dryness of
the surface of conjunctiva) occurring due to deficiency of vitamin A.
•The oil is nutritive and used as Ionic.

24. Tenualosa ilisha (Hilsha) belongs to subfamily Alosinae,
family Clupeidae, order Clupeiformes, is one of the
most important tropical fishes of the Indo-Pacific region
Hilsha fish contain a high amount of protein, minerals,
vitamins as well as polyunsaturated fatty acids (PUFAs).
The saturated and unsaturated fatty acids present in
the oil mainly: myristic acid, palmitic acid, stearic
acid, oleic acid, linoleic acid and linolenic acid.
• Dietary supplementation has a therapeutic value in preventing irregularities in lipid
metabolism.
• Rich in long-chain omega-3 fatty acids, which may help prevent heart disease.
• A good source of vitamin D.

25. Thanks a Lot