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The history of the discovery of vitamins and their study. Vitamins and their types Clinical manifestations of hypovitaminosis

Vitamins are compounds of organic nature that have a number of common properties:

  • they are not formed in the human body or are formed in small quantities, therefore they are essential nutrients;
  • On their own or as part of enzymes, vitamins regulate metabolism and have a diverse effect on the body’s vital functions;
  • they are active in very small quantities - the daily requirement for individual vitamins is expressed in milligrams;
  • With a lack of vitamins in the body, hypovitaminosis and avitaminosis occur.

How are vitamins formed?

Vitamins are formed by biosynthesis in plant cells and tissues. Usually in plants they are not found in active, but in a highly organized form suitable for use by the body, namely in the form of provitamins. A person receives vitamins directly from plant foods or from animal products, where they come from plants. Vitamins are absolutely necessary for normal human life; they influence metabolism and provide protection from adverse environmental factors.

To date, more than 20 vitamins and vitamin-like substances have been studied, the deficiency or absence of which leads to significant disorders in the body. However, in fact, there are only 13 essential vitamins, the rest are vitamin-like compounds. The classification of vitamins is based on the principle of their solubility in water and fat, and therefore they are divided into two large groups - water-soluble and fat-soluble. Water-soluble vitamins are involved in the structure and functioning of enzymes. Fat-soluble vitamins are included in the structure of membrane systems, ensuring their optimal functional state.

What types of vitamins are there?

Fat-soluble vitamins: vitamin A (retinol), provitamin A (carotene), vitamin D (calceferol), vitamin E (tocopherol), vitamin K.

Water-soluble vitamins: B 1 (thiamine), B 2 (riboflavin), PP (nicotinic acid), B 3 (pantothenic acid), B 6 (pyridoxine), B 12 (cyanocobalamin), folic acid, H (biotin), N ( lipoic acid), P (bioflavonoids), C (ascorbic acid).

Vitamin-like substances: B 13 (orotic acid), B 15 (pangamic acid), B 4 (choline), lipoic acid, iposit.

Causes of vitamin deficiency

Vitamin deficiency occurs when the supply of vitamins from food is insufficient or when vitamins supplied from food are not absorbed from the intestines, are not absorbed and are destroyed in the body. At the same time, metabolic disorders and clinical manifestations have varying degrees of severity.

Vitamin deficiency is understood as a sharp and even complete depletion of vitamin reserves in the body; With hypovitaminosis, there is a decrease in the body's supply of one or more vitamins. Vitamin deficiencies have a characteristic clinical picture. Hidden forms of vitamin deficiency do not have any external manifestations or symptoms, but have a negative effect on performance, the overall tone of the body and its resistance to various unfavorable factors. The recovery period after illnesses is prolonged, and various complications are possible.

The causes of vitamin deficiency in the body are varied, but two main groups of factors can be distinguished:

  1. nutritional, leading to the occurrence of primary hypo- and avitaminosis;
  2. diseases leading to the development of secondary hypo- and avitaminosis.

The causes of nutritional vitamin deficiency are:

  • incorrect food supply. The absence of vegetables, fruits and berries in the diet inevitably leads to a deficiency of vitamin C. With the predominant consumption of refined foods (sugar, high-grade flour products, refined rice, etc.), the body receives few B vitamins. With a long-term diet only plant foods ( strict vegetarianism) there is a lack of vitamins B 12 and D in the body;
  • seasonal fluctuations in the content of vitamins in food products. In the winter-spring period, the amount of vitamin C in vegetables and fruits decreases, and vitamins A and D in dairy products and eggs. In spring, the assortment of vegetables, fruits and berries, the main sources of vitamin C, also decreases;
  • improper storage, industrial and culinary processing of products lead to significant losses of vitamins;
  • unbalanced diet. Even with a sufficient average intake of vitamins, but a long-term deficiency of complete proteins, a deficiency of many vitamins may occur in the body;
  • increased need of the body for vitamins caused by the peculiarities of work, climate, pregnancy, breastfeeding.

In these cases, the content of vitamins in food that is normal under normal conditions is not enough. In very cold climates, the need for vitamins increases by 30–50%. The need for vitamins sharply increases with profuse sweating, exposure to chemical or physical occupational hazards, and severe neuropsychic stress.

Causes of secondary vitamin deficiency

The causes of secondary vitamin deficiency are various diseases. In diseases of the digestive organs, especially the intestines, vitamins are partially destroyed, their absorption is slowed down, and the formation of some vitamins by the intestinal microflora is reduced. The absorption of vitamins is impaired due to helminthic infestations. In liver diseases, the metabolism of vitamins and their transition to active forms deteriorates. With obstruction of the bile ducts, the absorption of fat-soluble vitamins from the intestine is reduced. In diseases of the digestive system, deficiency of many vitamins often occurs, although a deficiency of one of them, for example vitamin B12, is possible. Chronic renal failure is characterized by a deterioration in the formation of active fractions of vitamin D in the kidneys. Increased consumption of vitamins during acute and chronic infections, surgical interventions, and burn disease can lead to vitamin deficiency. Some medications kill intestinal microflora, which affects the formation of a number of vitamins.

Clinical manifestations of hypovitaminosis

Clinical manifestations of hypovitaminosis are as follows.

Vitamin A:

  • eye damage (night blindness, conjunctivitis, blepharitis, keratitis, blindness);
  • damage to the skin and its appendages (peeling, hyperkeratosis on the shoulders, buttocks, dry hair, transverse striations of the nails);
  • atrophy of the sebaceous and sweat glands;
  • damage to the mucous membranes (stomatitis, erosion, metaplasia of the epithelium of the bronchi, urinary tract, genital organs);
  • damage to the gastrointestinal tract (hypocidal gastritis, diarrhea syndrome);
  • slowdown in the rate of physical and intellectual development.

Vitamin D:

  • disruption of bone tissue mineralization processes (osteomalacia);
  • convulsions;
  • psychomotor development disorder;
  • Due to severe vitamin D deficiency, rickets develops.

Vitamin E:

  • degenerative changes in the muscular system (muscle weakness, changes in gait, paresis of the extraocular muscles, myocardial damage);
  • neurological disorders;
  • increased permeability and fragility of capillaries;
  • violation of reproductive functions (spermatogenesis, ontogenesis, placental development).

Vitamin K:

  • hemorrhagic syndrome (as a result of decreased activity of blood clotting factors).

Vitamin C:

  • fatigue, loss of appetite;
  • frequent and prolonged respiratory infections. With a profound deficiency of vitamin C, scurvy and Möller-Barlow disease (subperiosteal fractures) develop.

Vitamin B 1:

  • early symptoms (fatigue, apathy, irritability, depression, drowsiness, impaired concentration, nausea, abdominal pain);
  • peripheral neuropathy (impaired sensitivity, reflexes, motor disorders);
  • Korsakoff's syndrome (memory disorders for current events, impaired orientation in place and time);
  • mental disorders, coordination disorders, oculomotor disorders;
  • dysfunctions of the gastrointestinal tract associated with decreased intestinal tone (regurgitation, vomiting, constipation).

With a severe deficiency of vitamin B1, beriberi disease develops - a wet form with damage to the cardiovascular system.

Vitamin B 5:

  • damage to the skin and its appendages (dermatitis, graying, baldness);
  • dysfunction of the gastrointestinal tract;
  • suppression of adrenal function.

Vitamin B 6:

  • seizures (mainly in children under 2 years of age), anxiety, depression;
  • peripheral neuritis, burning in the feet;
  • dermatitis (peeling in the area of ​​the nasolabial folds and forehead; in adolescents – seborrhea, acne vulgaris);
  • loss of appetite, nausea, vomiting;
  • damage to the mucous membranes (gingivitis, stomatitis, glossitis), neurotic tonsillitis, bleeding from the mucous membranes of the nasal cavity, mouth;
  • neurological symptoms (general weakness, fatigue, irritability, depression, spastic paralysis and convulsions).

Vitamin BC (folic acid):

  • anemia;
  • dysfunction of the gastrointestinal tract (diarrhea);
  • growth disorder;
  • defects in the development of the fetal neural tube;
  • mental retardation.

Vitamin B 12:

  • hyperchromic anemia;
  • baldness;
  • damage to the mucous membranes of the oral cavity (glossitis, gingivitis).

Vitamin PP:

  • early symptoms, 2–3 months of existing vitamin deficiency (general weakness, increased sensitivity to hot, feeling of numbness, dizziness);
  • damage to the gastrointestinal tract (salivation, stomatitis, diarrhea alternating with constipation, a sharp decrease in the content of hydrochloric acid and pepsin in gastric juice);
  • skin lesions (rough skin with peeling and brown pigmentation).

With severe deficiency of vitamin PP, pellagra develops (dermatitis, diarrhea, dementia).

Sources of vitamins

Sources of vitamins of plant and animal origin – products of plant and animal origin.

Vitamin B 1. Bran, cereal seeds, yeast, liver, kidneys, brains, rice, peas, peanuts, beef, orange, strawberries, blueberries, lamb, egg yolk, black currant, sea buckthorn.

Vitamin B 2. Broccoli, spinach, liver, beef, green vegetables, legume pods, milk and dairy products (cheese, cottage cheese), germs and shells of wheat, rye, oats, sea buckthorn, kelp, strawberries, black currants, chokeberries, orange, dandelion leaves medicinal.

Vitamin B 6. Wholemeal bread, meat, liver, kidneys, cereal grains, legumes, poultry, milk, buckwheat and oatmeal, cottage cheese, cheese, fish, bananas, cabbage, potatoes, yeast.

Vitamin Sun. Leafy dark green fresh vegetables, liver, kidneys, eggs, lettuce, spinach, cheese, meat, tomatoes, carrots, beets, broccoli, black currants and strawberries.

Vitamin B 12. Beef (liver and kidneys), poultry, milk, cottage cheese, cheese, some types of fish.

Vitamin B 5. Hazel fruits, peas, liver, eggs, fish roe, peanuts, green leafy vegetables, yeast, grains, cauliflower.

Vitamin C. Fresh vegetables, fruits, rose hips, sweet red peppers, peas, strawberries, cabbage, pine needles, black currant leaves, strawberries, tangerines, oranges, grapefruits, tomatoes, parsley, dill.

Vitamin RR. Wholemeal bread, meat, liver, cereals, legumes, chicken, fish, peanuts, almonds, hazelnuts, milk, cheese, dried cherries, yeast, blueberries, chokeberries, strawberries, black currants.

Vitamin A. Carrots, parsley, sorrel, fish oil, cod, spinach, green onions, sea buckthorn, halibut, sea bass, red rowan, rose hips, liver, apricots, plants rich in carotenoids, milk, dairy products, walnut leaves, rowan fruits, black currants, apricots and oranges.

Vitamin D. Tuna, cod, halibut, whale liver, herring, salmon, sardines, cow's milk, egg yolks, butter.

Vitamin E. Cereal sprouts, liver, meat, fish, green parts of vegetables, milk, butter and vegetable oils (corn, olive, grape, flaxseed, sunflower).

Vitamin K. Green leafy vegetables, liver and egg yolk, cabbage, pumpkin, carrots, beets, potatoes, legumes.

How does the content of vitamins in food change?

It should be remembered that the vitamin content of products can vary significantly:

  • when milk is boiled, the amount of vitamins it contains is significantly reduced;
  • after three days of storing food in the refrigerator, 30% of vitamin C is lost (at room temperature this figure is 50%);
  • during heat treatment of food, from 25% to 90–100% of vitamins are lost;
  • vitamins are destroyed in light (vitamin B2 is very active), vitamin A is exposed to ultraviolet rays;
  • Vegetables without peel contain significantly less vitamins;
  • absorption of beta-carotene is 30% higher when consuming finely grated carrots;
  • short stewing at a temperature of 80–90°C with fats enhances the absorption of the vitamin;
  • drying, freezing, mechanical processing, storage in metal containers, pasteurization reduce the content of vitamins in the original products;
  • The vitamin content of vegetables and fruits varies greatly in different seasons.

So, vitamins are essential nutritional factors of organic origin that regulate biochemical and physiological processes in the body by activating enzymatic reactions.

What are the benefits of vitamin therapy?

From all that has been said, it is clear: vitamin therapy is important. Including vitamin-rich foods and dishes in the diet, as well as taking vitamin preparations, helps eliminate their deficiency in the body, i.e. prevents hypovitaminosis. It is advisable to take preventive vitamin balanced complexes: domestic preparations for vitamin therapy - “Undevit”, “Dekamevit”, “Complevit”, etc.: foreign ones - “Unicap”, “Centrum”, “Duovit”, “Vitrum”, “Multitabs”, etc. Many foreign preparations and some domestic ones (for example, “Complevit”) for vitamin therapy contain not only vitamins, but also minerals. Usually it is enough to take one tablet of multivitamins per day, since their excessive use can disrupt metabolism and have adverse effects, including the occurrence of hypervitaminosis (mainly vitamin D). To quickly eliminate hypovitamin conditions, vitamin therapy with vitamin preparations is convenient, doses of which are 2–3 times higher than physiological nutritional norms. Preparations containing vitamins in doses constituting 30–50% of physiological needs are acceptable for vitamin therapy in regular diets for a long time. The course of treatment for hypo- and avitaminosis is determined by the doctor individually for each patient. However, when prescribing cumulant vitamins (A, E, D, K, B 12), the course of treatment is always limited (no more than 30 days). Longer use of these drugs is possible only with constant medical supervision.

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What are vitamins

Vitamins - group of low molecular weight organic compounds relatively simple structure and diverse chemical nature.

In terms of their composition and mechanism of action, vitamins are distinguished by a wide variety of structure and biological activity. In this case, vitamins are not included in the structure of tissues and are not used by the body as a source of energy (they are not an energy supplier). That is, vitamins are not used by our body as building materials, unlike proteins, fats and carbohydrates.

Vitamins are involved in biological processes occurring in the human body as catalysts and bioregulators various biological processes. Vitamins, in particular, are involved in the synthesis of various enzymes; some vitamins have an antioxidant effect, others are involved in energy and carbohydrate metabolism.

In the human body, some vitamins are not synthesized at all, so they must be supplied with food. Other vitamins are synthesized by the intestinal microflora and absorbed into the blood (in small quantities (B1 B2, PP), in slightly larger quantities (B6, B12, K, biotin, lipoic, folic acid)), but the synthesis of vitamins in the body is insignificant and does not meet the need for them completely.

Food products may contain not only the vitamins themselves, but also substances that are their precursors - provitamins, which are converted into vitamins only after a series of biochemical reactions in the body. Even with a balanced content of vitamins in food, their intake into the body may be insufficient as a result of improper culinary processing of food: heating, canning, drying, smoking, freezing.

It should be noted that, despite the fact that the daily need for vitamins is small, if their intake is insufficient, pathological changes characteristic and dangerous for humans occur.


Sources of vitamins

The main source of vitamins in the body is food products, mainly of plant origin. It is in plant cells that vitamins necessary for humans are mainly synthesized.

The body's needs for vitamins are met primarily through proper nutrition, including vegetables and fruits rich in vitamins, and proper heat treatment of foods during cooking.


Classification of vitamins

Currently, about 30 vitamins are known. Most of them have been studied from the chemical side and from the point of view of the role they play in the human body.

Vitamins are usually divided into two groups : water-soluble (B, C, P) and fat-soluble (A,D, E, K). Currently, letter designations for vitamins are accepted.


Fat-soluble vitamins- dissolves in fats, gasoline and ether.

  • They are a component of the cell membrane.
  • They accumulate in internal organs and subcutaneous fat.
  • Excreted in urine.
  • The excess is found in the liver.
  • Deficiency is very rare as they are excreted slowly.
  • Overdose leads to serious consequences.

Water-soluble vitamins- dissolves in water and alcohol.

  • Easily dissolves in water.
  • They are quickly absorbed into the blood from different parts of the large and small intestines, without accumulating at all in the tissues or organs of the human body, so there is a need for their daily intake with food.
  • They enter the human body mostly from plant products.
  • They are quickly eliminated from the human body, without remaining in it for more than a few days.
  • An excess of water-soluble vitamins cannot disrupt the functioning of the body, since all their excesses are quickly broken down or excreted in the urine.

Vitamin requirements and daily dose

The need for any vitamin is calculated in doses. There are physiological and pharmacological doses.

Physiological dose of vitamins- this is the optimal amount of a vitamin of a certain group, which is necessary for the normal functioning of a living organism.

Pharmacological dose- this is the amount of vitamins of a certain group that is prescribed for therapeutic (medicinal) purposes, to treat a disease. Usually the pharmacological dose exceeds the physiological dose.

There is also a distinction between daily allowance physiological need for vitamin(achieving a physiological dose of the vitamin) and vitamin intake(amount of vitamin eaten with food). Respectively, the dose of vitamin intake should be higher than the daily requirement for the vitamin, since absorption in the intestines (bioavailability of the vitamin) does not occur completely and depends on the type of food, the type of culinary processing of the product, as well as the biological form in which the vitamin is contained in the food product.

Many vitamins have an unstable structure and are destroyed during cooking, especially during prolonged heat treatment.


daily requirement, content in food products

B1 B2
Name Daily requirement Maximum daily dose The most important sources of vitamins
A
(A1, A2)		 Retinol
(beta-carotene) Dehydroretinol		 800-1000 mcg
2640-3300 ME		 3000 mcg Fat-rich and fortified dairy products, liver, yellow and dark green leafy vegetables, fish oil, carrots.
Thiamine 1.1-1.5 mg - Liver, pork, oysters, whole grain breads and cereals, fortified cereals and breads, peas, nuts.
Riboflavin 1.3-1.7 mg - Liver, meat, dairy products, eggs, dark green vegetables, whole grain breads and cereals, nuts; also formed in the intestines.
B3,PP Niacin
(nicotine
acid)		 15-19 mg 60 mg Liver, poultry, meat, eggs, whole grain bread, cereals, nuts and legumes (peas, beans, soy), brewer's yeast, fish.
B4 Kholin 500 mg 2000 mg Egg yolks, beef liver, meat, cheese, cottage cheese, unrefined vegetable oil, vegetables (cabbage, spinach), grains (wheat, rye, rice, oats, barley, corn, buckwheat) and legumes (peas, beans, soybeans, lentils, sunflower)
B5 Pantothenic
acid		 5-10 mg Widely found in plant and animal products. Liver, whole grain bread and cereals.
B6 Pyridoxine 1.6-2.0 mg 25 mg All protein-rich foods, bananas, some vegetables, whole grain breads, cereals, green vegetables, fish, liver, meat, poultry, nuts, lentils.
B7, N Biotin 300-100 mcg - Widely found in various foods: eggs, liver, dark green vegetables, peanuts, brown rice, kidneys, soybeans. Produced by intestinal microflora.
B8 Inositol 500 mg - Nuts, legumes and citrus fruits, sesame seed oil, brewer's yeast, raisins, cabbage, carrots, onions, green peas, wheat bran, brown rice, melon, blackberries, gooseberries, animal by-products (kidneys, liver, heart)
B9, Sun, M Folacin
(folic
acid)		 180-200 mcg 1000 mg Liver, dark green vegetables, wheat germ, legumes, oranges and orange juice, fish, meat, milk, poultry, eggs.
B10 Paraaminobenzoic
acid		 100 mg - Yeast, molasses, wholemeal wheat flour, mushrooms, rice bran, potatoes, carrots, spinach, parsley, nuts, lemon balm, sunflower seeds.
V11, W Levocarnitine 300 mg - Pork, beef, fish, poultry, milk and various dairy products.
B12 Cobalamin
Cyanocobalamin		 6.0 mcg Liver, kidneys, meat, fish, eggs, dairy products, yeast, cheese.
B13 Orotovaya
acid		 0.5 - 1.5 mg - In liver, yeast, milk and various dairy products (cheese, cottage cheese, kefir, yogurt)
B15 Pangamous
acid		 50 - 150 mg - Cereals, pumpkin, sesame and sunflower seeds, brewer's yeast, nuts, liver, apricot kernels
WITH Ascorbic
acid		 60 mg 2000 mg Citrus fruits, melons, tomatoes, currants, potatoes, fresh, especially dark green vegetables.
D Ergocalciferol 5-10 mcg
400 ME		 50 mg Fortified milk, beef liver, cod liver, fish, fish oil, egg yolk.
Formed in the skin when exposed to sunlight.
E Alpha-
tocopheron		 10 mg
(12-15 ME)		 300 mg In almost all plant products, especially vegetable oils. Fish oil, liver, whole grain bread, nuts
TO Phylloquinone 65-80 mcg - Vegetables with green leaves, peas, alfalfa.
F Linoleic
Linolenic
acids		 - - Oils: flaxseed, olive, soybean, sunflower, corn, nut.
Sea fish (herring, salmon, mackerel),
dried fruits,
peanuts, seeds, almonds, walnuts,
soybeans, legumes,
black currant,
avocado,
sprouted grains,
oat flakes.
N Lipoeva
acid,
Tioktovaya
acid		 30 mg 75 mg Beef (especially liver), milk, rice and cabbage.
P Bioflavonoids,
polyphenols		 - - All citrus fruits - oranges, lemons, tangerines;
all varieties of apples, apricots, grapes, plums;
some types of berries: black rowan, rose hips, raspberries, black currants, blackberries, blueberries;
bell peppers, tomatoes, cabbage, beets, lettuce, sorrel, garlic.
U Methionine - - Cabbage, parsley, onion, celery, carrots, asparagus, beets, tomatoes, bell peppers, spinach, turnips, raw potatoes, bananas

Water soluble

Fat soluble

More details about the biological effects of vitamins, the consequences of their deficiency or overdose, are discussed in the article:


These are organic compounds that primarily enter the body with food. Exceptions are: vitamins D (it is produced in the skin under the influence of ultraviolet radiation), K and B3 (they are formed in the intestines). Each of the vitamins (there are 13 in total) performs a specific role. Different compounds are found in different foods, so to provide your body with them, you need to diversify your diet as much as possible. Both deficiency and excess of vitamins are harmful.

The following vitamins are not included in this list:

These substances exist and were once also considered B complex vitamins. Later it was found that these organic compounds are either produced by the body itself or are not vital (it is these qualities that determine vitamins). Thus they came to be called pseudovitamins, or vitamin-like substances. They are not included in the B complex of vitamins.

Vitamin C

A substance necessary for the synthesis of collagen, an important component of connective tissues, blood cells, tendons, ligaments, cartilage, gums, skin, teeth and bones. An important component in cholesterol metabolism. A highly effective antioxidant, the key to a good mood, healthy immunity, strength and energy. It is a water-soluble vitamin that occurs naturally in many foods and can be added synthetically to them or taken as a dietary supplement. Humans, unlike many animals, are not able to produce vitamin C on their own, so it is an essential component in the diet.

Vitamin D

This is the "sunshine vitamin". Helps maintain healthy bones, keeping them strong and strong. Responsible for healthy gums, teeth, muscles. Essential for maintaining cardiovascular health, helps prevent dementia and improve brain function.

Vitamin E

It is a powerful antioxidant that inhibits the proliferation of reactive oxygen species and helps improve overall health. In addition, it stops the functioning of free radicals, and as a regulator of enzymatic activity plays a role in the proper development of muscles. Affects gene expression, supports eye and nervous system health. One of the main functions of vitamin E is to support heart health by keeping cholesterol levels in balance. Improves blood circulation in the scalp, accelerates the healing process of wounds, and also protects the skin from drying out. Vitamin E protects our body from harmful external factors and preserves our youth.

Vitamin F

The term vitamin F refers to essential fatty acids, namely linoleic And alpha-linoleic. They enter the body from food in the form of saturated and unsaturated (mono- and poly-) fatty acids and play an important role in lowering cholesterol levels, regulating blood pressure, and reducing the risk of strokes and heart attacks. In addition, vitamin F is essential for brain development in the womb, newborn, and child, and for maintaining brain function in adults.

Vitamin H

Vitamin H is recognized as one of the most active catalyst vitamins. Sometimes it is called a microvitamin, because. For normal functioning of the body it is needed in very small quantities.
Vitamin H is involved in the metabolism of carbohydrates, proteins, and fats. With its help, the body obtains energy from these substances. It takes part in the synthesis of glucose. Biotin is necessary for the normal functioning of the stomach and intestines, affects the immune system and nervous system functions, and promotes healthy hair and nails.

Vitamin H1

Para-aminobenzoic acid is necessary for the male body, especially when the so-called Peyronie's disease occurs, which most often affects middle-aged men. In this disease, the tissue of a man's penis becomes abnormally fibroid. As a result of this disease, the penis bends strongly during erection, which causes great pain to the patient. In the treatment of this disease, preparations of this vitamin are used. In general, a person’s diet should contain foods containing this vitamin.
Para-aminobenzoic acid is prescribed for diseases such as developmental delay, increased physical and mental fatigue; folate deficiency anemia; Peyronie's disease, arthritis, post-traumatic contracture and Dupuytren's contracture; skin photosensitivity, vitiligo, scleroderma, ultraviolet ray burns, alopecia.

Vitamin K

Vitamin K combines a group of fat-soluble substances - naphthoquinone derivatives with a hydrophobic side chain. The two main representatives of the group are vitamin K1 (phylloquinone) and K2 (menaquinone, produced by healthy intestinal microflora). The main function of vitamin K in the body is to ensure normal blood clotting, bone formation (osteocalcin), maintain blood vessel function, and ensure normal kidney function.
Vitamin K affects the formation of blood clots and increases the stability of the walls of blood vessels, participates in energy processes, the formation of the main sources of energy in the body - adenosine triphosphate and creatine phosphate, normalizes the motor function of the gastrointestinal tract and muscle activity, strengthens bones.

Vitamin L-Carnitine

L-Carnitine improves fat metabolism and promotes the release of energy during their processing in the body, increases endurance and shortens the recovery period during physical activity, improves heart function, reduces subcutaneous fat and cholesterol in the blood, accelerates the growth of muscle tissue, and stimulates the immune system.
L-Carnitine increases fat oxidation in the body. With sufficient L-carnitine content, fatty acids do not provide toxic free radicals, but energy stored in the form of ATP, which significantly improves the energy of the heart muscle, which is 70% powered by fatty acids.

Vitamins- these are substances necessary to maintain life.

How are vitamins formed?

They are formed by plants or animals and must be supplied to organism in microscopic quantities to continue life processes.

Word " vita" means life.

A strange and dangerous disease

Until the end of the 19th century, a strange and dangerous disease called scurvy” has often seriously affected teams around the world.

At the end of the 18th century, it was discovered that the disease could be cured with the help of fresh fruits and vegetables. It took scientists 100 years to discover this phenomenon: it turns out that fresh food Contained vitamins!

Names of vitamins in alphabetical order

Since scientists at that time did not know the chemical nature of vitamins, they did not give them names, but simply called them alphabetically A, IN, WITH, D and so on.

Let's look at why some of them are essential for good health.

B itamin A

This vitamin is always associated with fat in an animal body. It is formed in plants and passes to animals that feed on these. Vitamin A helps prevent infection. It is contained in milk, egg yolk, liver, fish oil, as well as in lettuce, carrots and spinach.

B itamin B

It is now called " B-complex" For many years it was considered a single vitamin. It is now known that there are at least six different vitamins that are modifications of vitamin B.

Vitamin B1 necessary for the prevention of certain nervous diseases. In addition, its absence causes disease " avitaminosis" Vitamin B1 is found in, fresh fruit And vegetables, everyone cereals. It must be constantly replenished in the body.

B itamin C

The absence of this vitamin causes scurvy, in which joints ossify, teeth become loose, and teeth weaken. Rich in vitamin C oranges, zucchini, tomatoes.

The body cannot store vitamin C, so it must be replenished regularly.

B vitamin D

This vitamin is important for the proper development of bones and babies.

It is found in large quantities in fat, liver and egg yolk. Solar light also provides our body with vitamin D.

If you have the right supplement, you are likely getting enough of the vitamins you need.

Interesting fact about vitamins and minerals

This is an absolute necessity in the life of every person, regardless of lifestyle and type of activity. In 1912, Polish biochemist Casimir Funk first introduced the concept of vitamins. He called them "vital amines" that is, "amines of life."

❀ ❀ ❀

Vitamins are chemical substances called vitamins and how important they are to you and me. What kind of vitamins are these, how to use them so that they benefit us. Which vitamins are the best and more beneficial.

Not many foods contain all the vitamins. Our body must receive a complex of vitamins, then health will be strong and everything else in your life will work out correctly.

With a lack of vitamins in the body, a loss of strength begins. Health is destroyed and problems begin. You will learn from the article what vitamins we definitely need and what each vitamin gives our body.

Foods contain chemicals called vitamins. These vitamins are necessary for food to be well absorbed. Each vitamin has its own purpose for life.

The human body is not capable of producing vitamins on its own, but plants can. Therefore, we get vitamins through plant foods. Each vitamin is designated by a specific letter.

Vitamins - what are they - for me this is life. After all, if you take, for example, just one vitamin that you don’t get for a long time at all, it can lead to death.

Vitamin A

This vitamin is responsible for growth and is found in all animal fats, only lard does not contain it. Vitamin A is also found in any greens. There is almost no vitamin A in vegetable oils prepared from seeds.

If we eat food that is low in vitamin A, there will be poor physical development and normal growth. The muscles will be weak, there will be imperfections on the skin, acne on the face, boils on the body, and a lot of wax will be deposited in the ears.

Due to a lack of vitamin A in the body, the eyes begin to suffer. Dry eyes appear and the cornea becomes inflamed. Dryness appears not only in the eyes, but also in the throat, lungs, nose, intestines, and urinary canal.

If such dryness appears, the body loses protection against infection. Vitamin A is especially important for children. If a child is deficient in this vitamin, he can get sick very easily.

If you start feeding your baby vitamin A heavily, your baby will begin to grow very quickly. The foods that contain the most vitamin A are cream, raw tomatoes, butter, fish oil, spinach and lettuce.

Vitamin B

Vitamin B is called "B-complex". Because it contains several vitamins. This vitamin plays a major role for our nerves, because it protects us from nervous disorders.

Vitamin B eliminates constipation; you can read about constipation in this article. With an abundance of this vitamin in the body, resistance to infectious diseases appears. Thanks to vitamin B, very good resistance is developed against eczema, gout and rheumatism.

Where is vitamin B mainly found? There is enough of it in plant seeds, a little in tubers and roots. There is a lot of this vitamin in brewer's yeast, in brown rice, sunflower seeds and brown barley.

There is no vitamin B in white bread, sugar and butter. If you eat a lot of white bread, butter and sugar, eat more of those foods that have a lot of vitamin B - liver, meat, asparagus, eggs, green beans, lettuce, fresh tomatoes.

Vitamin C

Thanks to this vitamin, the immune system is strengthened and resistance to diseases appears. If there is a lack of vitamin C in the body, a loss of strength begins, pain in the joints, swollen limbs, wounds do not heal well, gums bleed and there may be a nosebleed.

If there is no vitamin C in the body, this will lead to scurvy. Vitamin C protects the body well from the formation of stomach ulcers. Vitamin C is very useful for the eyes.