Micronutrients

and their
Func0ons

 Vitamins
Originated by Kazimierz
Casimir Funk in 1912.
Born in Warsaw Poland in
1884.
Known as the Father of
Vitamin Therapy.
Coined the word from
vita meaning necessary
for life and amine
deno0ng that the an0-
beri-beri factor contained
nitrogen compound

 Vitamins
groups of unrelated organic compounds
needed only in minute quan**es in the diet
but essen0al for specic metabolic reac0ons
within the cell and necessary for normal
growth and maintenance of health.
Do not provide energy but are necessary in
enzyme systems that catalyze reac0ons in
energy u0liza0on.

 Vitamins
merely help convert food into energy.
act as facilitators of body processes.

Classica0on of Vitamins on the Basis

of Solubility
1. Fat soluble vitamins:
Vitamins A, D, E, & K

2. Water soluble vitamins:

Vitamins B complex and C

Fat Soluble
A,D,E,K
Have precursors
Stored in the body
Not absolutely needed
daily from food sources
Deciencies are slow to
develop
Generally stable, especially
in ordinary cooking
methods

Water Soluble
B complex, C
Do not have precursors
Not stored in the body
Must be supplied everyday
in the diet
Deciency symptoms
develop rela0vely fast
Most likely to be destroyed
in ordinary cooking

h[p://www.youtube.com/watch?
v=emjCzaHtSrg

 VITAMIN A
Obtained in two forms
1. Preformed Vitamin A(Re0nol) animal
sources
2. Provitamin A precursor form-
carotene; pigment found in dark green
leafy vegetables and deep orange/ yellow
vegetables and fruits except oranges
body converts to vitamin A.

D. Physiologic Func0ons
1. For normal vision especially in dim light,
night blindness
2. Healthy epithelial 0ssue ( external skin and
internal lining of the RT and GIT).
3. Growth and Bone Development
4. Healthy Immune response
5. Improved reproduc0on

D. Physiologic Func0ons
1. For normal vision espeacially in dim light,
night blindness
2. Healthy epithelial 0ssue ( external skin and
internal lining of the RT and GIT).
3. Growth and Bone Development
4. Healthy Immune response
5. Improved reproduc0on

Food Sources
Preformed Vitamin A
Liver, egg yolk, milk, cream bu[er and cheese
For0ed margarine or skim milk for0ed with
Vitamin A are ideal carriers of Vitamin A,
Fishes dilis, clams, tahong and other shellsh.

 Precursors or Provitamin A
Green and yellow vegetables (dark leaves of
malunggay, kamote, kangkong, pechay,
kalabasa,

 Precursors or Provitamin A
Green and yellow vegetables (dark
leaves of spinaka, alugba0 ,
gabi,
saluyot,
amplaya

 Precursors or Provitamin A

Apricots, peaches and nectarines.

 Safe Upper Limit Intake of Adults

Thiamin

50 mg

Vitamin A

10,000 I.U.

Riboavin

200 mg

Vitamin D

2,000 I.U

Vitamin B 12

3000 mcg

Vitamin E

1200 I.U.

Bio0n

2500 mcg

Vitamin K

30 mg

Pantothenic Acid

1000 mg

Vitamin C

1000 mg

Niacin

35 mg

Vitamin B 6

100 mg

Folic Acid

1000 mcg

 E. Deciency
1. Poor adapta0on or night blindness
2. Eye lesions
Bitots spots & Xeropthalmia

3. Retarded Growth
4. Lower resistance infec0on
5. Faulty skeletal and dental development
6. kera0niza0on of epithelial linings.
7. disturbances in the respiratory, GI and genitourinary tracts.

 8. Skin lesions characterized as foods skin

clinically known as pharynoderma, the skin is
dry and rough with papular erup*ons
occurring around the hair follicles. The site of
dermal changes are usually in the thighs,
abdomen, upper arm and back.

 Toxicity
1. Violent headache
2. Nausea and vomi*ng
3. Thickening of the skin with peeling o

 Toxicity

4. swollen painful long
bones
5. Coarse sparse hair
6. enlargement of the
spleen and liver

 7. In young girls, there is cessa0on of menstrua0on

8. Hypercarotenimia deposi0on of carotene in
0ssues par0cularly the skin and eyes giving a person
a disturbing yet harmless orange appearance.

 Vitamin D (Calciferol)

- Formed in skin
by irradia0on of
cholesterol by
sunlight

 1. Absorp0on of calcium
and phosphorus
2. Essen0al for normal
growth and developments
and for the forma0on of
bones and teeth
3. Regula0ng blood pressure
4. Ac0ng as tumor
suppressant

 Food Sources
Animal sources for0ed margarine, bu[er, milk,
cheese, sh, liver and other glandular organs,
sardines and salmon; egg yolk.
Plant sources not signicant

 RDA of Vitamin D

 Deciency
1. Tetany
2. Rickets
3. In infants, den00on and closing of the
fontanel are delayed
4. In adults, osteomalacia or adult rickets

Nausea
Diarrhea
Polyuria
Weight loss in the early stages
Demineraliza*on and deposits of minerals in so[ *ssues
Renal damage and uremia
Hypercalcemia excessive quan**es of Vitamind D (1,000-3,000
IU per kg per day for children and adults) and hypersensi*vity to
vitamin D may lead to hypercalcemia

Resistant to oxida0on (valuable as an an0-

oxidant) preven0ng cell damage
Fat soluble, stable to heat and acids

Physiologic Func0ons
1. An0oxidant:
it acts in vitro as a lipid an0oxidant, prevents
cell damage from oxida0on.
It serves to prevent the forma0on of
peroxides from polyunsaturated fa[y acids,
thus preven0ng the oxida0on of unsaturated
fats.
Helps to enhance the ac0vity of vitamin A by
preven0ng its oxida0on and loss of ac0vity in
the intes0nal tract.
Similarly protects vitamin C when present.

 Physiologic Func0ons
2. Helps sustain 0ssue integrity, especially
structural parts containing unsaturated lipids;
eg. Cell wall
3. Important in regula0ng cell signaling and
gene expression.

 Food Sources
Plant sources germ oils of wheat, corn,
co[onseed or soybean and products from
these oils such as mayonnaise, salad dressing
and margarine.
Nuts and some legumes are good sources.
Animal sources egg yolk, (liver), bu[er, milk

 Stability
Fairly stable to heat and acids and unstable to
alkalis, ultraviolet light and oxygen.
Destroyed when in contact with rancid fats,
lead and iron.
Is insoluble in water therefore, is not lost by
extrac*on in cooking.
Deep freezing, food processing and deep fat
frying destroy much of the tocopherol present.

 Hemolysis of RBC leading to

anemia.
Low blood levels of
tocopherols
Increased urinary excre0on
of crea0ne and decreased
excre0on of crea0nine
Can lead to ataxia
irregularity of muscualr
ac0on

 Toxicity
Hypervitaminosis E has not been reported
largely because the nutrient could not be
stored to a large extent in the body

Vitamin K (Phylloquinone, Menadione)

Chemical and Physical
Nature
Fat soluble
Synthesized by normal
intes0nal bacteria.

Absorbed by usual
route for fats- lacteals,
portal blood to liver.
Stored in liver in small
amounts.

Physiologic Func0ons
1. Maintenance of prothrombin level in blood
plasma. Necessary for blood coagula0on
2. Needed for phosphoryla0on, a chemical
process that aids the phosphate radical to
glucose so that its passage through the cell
membrane is hastened.
3. Bone metabolism. Needed in the forma0on
of protein(osteocalcin) that binds calcium to
bones

 Food Sources
Excellent sources: Liver
Dark green leaves
Wheat bran
Vegetable oils, esp.

soybean oil
Wheat germ oil
Good amount: Tomatoes
Tubers, seeds and

legumes and egg yolk

 Stability
Is fairly resistant to heat, but sunlight
destroys the K1 (Phylloquinone found in
plants).
No destruc0on in ordinary cooking methods
and being fat-soluble, there is no loss in
cooking water.
All vitamin K compound tend to be unstable
to all alkali.

 Deciency
1. Hemorrhagic disease in new born
2. Delayed blood clopng 0me in adults
3. Excessive bleeding and easy bruising.

 Toxicity

Vomi*ng
Hemolysis
Albuminuria
Kennicterus a
condi*on resul*ng
from the accumula*on
of bile pigments in the
gray maaer of the CNS

Vitamin
Vitamin K

Toxicity from
Overdose
Forma0on of blood
clots
Jaundice in infants

VITAMIN

TOXICITY FROM OVERDOSE

Water Soluble Vitamins:

Vitamin C

Diarrhea
Nausea, cramps
Forma0on of excess oxalic acid in
body
Acidica0on of urine
Interference with the use of
therapeu0c drugs.
Condi0oning to a higher requirement
Intes*nal
obstruc*on
both in infants
and adults.
False posi0ve urine diabe0c test

VITAMIN

TOXICITY FROM OVERDOSE

Niacin

Skin burning, ushing, and itching

Nausea, vomi0ng, diarrhea
Liver and eye damage

Vitamin B12

Allergic shock, especially when

Vitamin is injected.

Fat-Soluble Vitamins:
Vitamin A

Liver damage
Hair loss
Bone damage
Poten0al birth defects

Vitamin

Toxicity from Overdose

Vitamin D

Severe high blood calcium

Brain damage
Heart damage
Poten0al birth defects

Vitamin E

Cramps, diarrhea
Dizziness, blurred vision, headaches
Increased
in women
Decreased serum
serum triglycerides
thyroid hormone
in
men and women

 Water soluble vitamins

Water-Soluble Vitamins Essen0al for

Energy Metabolism
Proteins

Lipids (Fats)

Carbohydrates

Vit B6
Vit B12
Folacin
Vit C

Bio0n
Monosaccharides

Thiamine

Fa[y Acids +Glycerol

Bio0n

Acetyl CoA
(Panthotenic Acid)

Riboavin
CO2 + H2O + Energy

Amino Acids

Vit B6

Vitamin C (Ascorbic Acid)

Water soluble acid deriva*ve of glucose
Other animals can synthesize Vitamin C from
glucose but humans lack the necessary
specic enzyme.
Essen*al cofactor for a range of enzymes
involved in metabolism.

 Physiologic Func0ons
1. Needed in the forma*on and maintenance
of intercellular cemen*ng substance of body
*ssues, therefore important for
Tooth den*n
Bones
Car*lage
Connec*ve *ssues
Blood vessels

 Physiologic Func0ons
2. Helps protect the body against infec0on.
3. Needed in the healing of wounds and bone
fractures and healing of skin breakdown.
4. Prevents megaloblas0c anemia and
pinpoint hemorrhages also called petechial
hemorrhages.

 Physiologic Func0ons
5. Helps decrease the risk of CVD, many types
of cancer, and neurodegenera0ve disease
because of its an0oxidant role.
6. Needed in the produc0on of steroid
hormone, par0cularly adrenocor0co
hormones under severe stress and insulin
synthesis.
7. Needed in tyrosine and phenylalanine
metabolism

 Physiologic Func0ons
8. Helps in iron absorp0on. It makes iron
more available for hemoglobin and red
blood cell matura0on.
9. Needed in brain metabolism
10. Has an0oxidant ac0on

 Stability
Much ascorbic acid is lost in cooking or
thrown out in the cooking water.
Bruising, cupng and allowing fruit and
vegetables to be exposed to the air cause
much loss of ascorbic acid.
Use of sodium bicarbonate in cooking
vegetables to preserve and improve the color
is very destruc0ve of the vitamin.

 Food Sources
The ascorbic acid content of fruits and
vegetables varies:
with the condi0ons under which they are
grown;
degree of ripeness when harvested; and
condi0ons under which they are stored and
cooked.

 Requirement or Allowance
Males need more Vitamin C than females.
Vitamin C needs are also increased during the
growth period, with the older age groups
requiring more.
Pregnancy and lacta0on
Stress factors like surgery, illness, infec0on,
shock and injuries need higher vitamin C
intake.

 Deciency

1. Irritability
2. general weakness
3. lack of appe0te
4. lowered resistance to infec0ons
5. pallor

 6. scurvy (bleeding, swollen gums, loose teeth,

swollen, tender joints, internal hemorrhages,
underneath the skin, capillary fragility and
megaloblas0c anemia)

 Toxicity
No toxicity or hypervitaminosis C since the
vitamin cannot be stored in the body.

The next slides on B-Complex Vitamins will be

discussed according to:
Group 1 Classic Disease Factors
B1, B2, B3
Group 2 Co-enzyme Factors
B6, Pantothenic acid, Lipoic acid, Bio0n
Group 3 Cell growth and Blood forming factors
Folic acid, B12,
Group 4 Others (Pseudo-vitamins)
Inositol, Choline

Vitamin B-Complex
Consists of B1, B6, B12, niacin, Panthotenic
Acid, Folic Acid and Bio0n.
A group of water-soluble vitamins that need
to be con0nually replaced because of their
short life.
Transform increased amount of proteins,
carbohydrates, and fats into extra energy.

 Provide energy necessary for muscle

contrac0on.
During exer0on, they are also involved in the
produc0on and repair of 0ssues par0cularly
muscular 0ssues.
Boiling meat results to about 15 40% loss of
vitamin B.
In frying, as high as 40 50% is lost
In roas0ng, approximately 30 60%.
Some of the lost vitamins are transferred to
the cooking liquids, so it is best to turn these
liquid into sauces or gravies.

B-Complex Vitamins
A. Group I: Classic Disease Factors
Func0ons
1. Thiamine (B1)

1. Needed for carbohydrate metabolism,

protein synthesis, DNA and brain chemicals.
2. Maintain good appe0te, good muscle tone
especially of the GI tract and normal
func0oning of nerves.
3. Helps heart muscle and other 0ssues to
func0on properly.

b. Stability
Loss of vitamin in cooking is extremely variable
depending:
on the pH of the food,
Time
temperature,
quan0ty of water used and discarded
the use of sodium bicarbonate to enhance the green
color of vegetables.

Freezing has li[le or no eect on the thiamin

content of foods.

 Food Sources
Lean pork, pork liver, and other glandular
organs of pork and some shellsh.
Liver, organ meats of other animals, egg yolks
Unpolished rice, whole grains, legumes like
monggo, kadyos, soybean and nuts.

 Thiamine Deciency
Beri-beri also called nutri0onal polyneuri0s

Types of Beri-Beri:
1. Infan0le beri-beri usually occurs in infants
2 to 5 months of age whose main food is milk
from a mother suering from beri-beri.
Symptoms are loss of voice (aphonia), whining
cry, bluish discolora0on of infant (cyanosis),
diculty of breathing and even death in a few
hours.

 Deciency

Retarded growth
Loss of appe*te
Weakness
Easy fa*gabil*y
Indiges*on
Severe cons*pa*on
Gastric atony
Poor reexes and irritability
SUL: 50 MGS

 Thiamine Deciency
2. Wet Beri-beri is evidenced by edema of both
lower extremi0es which progress upwards to
body cavi0es such as abdomen and chest. The
heart is enlarged, heartbeats become irregular
and there is diculty in breathing.
3. Dry beri-beri involves peripheral nerves.
There is a feeling of pins and needles
(paresthesia) in toes, gradual loss of touch
sensa0on, muscle weakness, nally paralysis.

TOXICITY : NONE
Requirement or Allowances
Increased need during pregnancy, lacta0on,
fever, infec0ons, alcoholism, hyperthyroidism
and polyneuropathies.

2. Riboavin (B2)
Func0ons
1. An essen0al component of coenzymes
needed for protein, fat and carbohydrate
metabolism.
2. Needed for conversion of tryptophan to
niacin (B3)
3. Helps maintain healthy skin, tongue and
mouth, normal vision, proper growth and
development.

 Stability
Stable to heat, oxida0on and acid.
Very li[le is lost in cooking and processing of
foods.
Addi0on of baking soda to sowen dried peas
or beans for faster cooking destroys much of
their riboavin content.

 Food sources
Animal sources cheese, milk, eggs, liver and
other glandular organs.
Plant sources soybeans, whole grain,
legumes, almonds, leafy green vegetables
par0cularly spinach, mushrooms, asparagus
and seaweeds.
SUF: 200 MGS

 Deciency
Ariboavinosis is characterized by 0ssue
changes par0cularly in the skin, eyes, mouth,
nose and tongue.
The skin develops seborrheic derma00s (scaly,
greasy with burning sensa0on and corneal
vasculariza0on or extra blood vessels over the
cornea) accompanied with photophobia and
dimness of vision.

 Riboavin Deciency
Cheilosis lips are
swollen and corners of
the mouth are cracked.


Glossi0s swollen and
magenta red tongue

 Toxicity
Does not occur from oral doses but is possible
when massive doses are given by injec0on.

3. Niacin (B3/Nico0nic Acid)

Func0ons
1. Regulates energy metabolism (fa[y acid
synthesis/oxida0on, protein synthesis/
catabolism) and carbohydrate metabolism.
2. For healthy skin
3. Keeps normal ac0vity of the diges0ve and
nervous system.

 Stability
Is more stable than thiamine and riboavin
and is remarkably resistant to heat, light, air,
acids, alkalis, although small amounts may be
lost in discarded cooking water.

 Food sources
Animal Sources - Liver, glandular organs, lean
meats, sh and poultry, milk and cheese, eggs.
Plant sources- legume, nuts, whole grains,
enriched cereals and green vegetables.

 1. Pellagra main niacin deciency syndrome

characterized by 4 Ds namely: derma00s,
demen0a,
diarrhea
death.
2. Glossi0s
Angular stoma00s cracked corners of the
mouth

 Deciency
Other signs and symptoms of deciency;
Anorexia
Indiges0on
Skin changes
Weakness
Loss of appe0te
SAFE UPPER LIMIT : 35 MGS

 Toxicity

Hypermo0lity, dirrhea, heartburn and vomi0ng

Acidity of the stomach, ulcer, fain0ng, dizziness
Abnormal liver func0on test
Paralysis in the respiratory center

Group II: More recently discovered co-

enzyme Factors
1. Pyridoxine (Vitamin B6)

Func0ons

1. Helps in the cellular metabolism of amino acids and

proteins to form 0ssue proteins.
2. Helps convert tryptophan to niacin.
3. Helps in normal cell membrane func0on and make red
blood cells.
4. Supports the synthesis of neurotransmi[er and the
myelin coa0ng around the nerves.
5. Lowers blood level of homocysteine, a risk factor for
cardiovascular disease.

 Food Sources
Vegetable oils of corn, co[onseed, linseed,
olive, peanut, wheat germ, wheat and rice
germ, lard, legumes, especially soybeans and
nuts.

 Deciency
1. Associated with symptoms of depression
since it is a cofactor of the tryptophan-
serotonin pathway; irritability, convulsion,
abnormal brain wave pa[ern, muscle
twitching
2. Anemia (small-cell type)
3. greasy derma00s and rashes.

 In infants, however, deciency state

which resulted from feeding them milk
formula lacking in pyridoxine for several
weeks, caused irritability, poor growth
anemia and convulsions
SUL : 100 mgs
TOXICITY: Observed
in rats

 Toxicity

Bloa0ng
Depression
Impaired memory
Irritability, headaches
Numbness and damage to nerves
Diculty in walking, weakness and loss of
reexes

2. Panthothenic Acid
Func0ons
1. Essen0al for carbohydrate, protein, and fat
metabolism
2. Maintenance of normal growth, healthy
skin and integrity of the CNS.

 Sources
Liver and other glandular organs,
meats
eggs
milk
cheese
Legumes

STABILTY: Water soluble, stable in moist

heat

e. Requirement or Allowances
5 mg a day is sucient for an adult man.
Daily mixed diets may contain as much as
15 mg which is more than adequate.
SAFE UPPER LIMIT: 1000 MGS

 Deciency

Insomnia
Muscle cramps
Tingling sensa0on of the extremi0es
vomi0ng

d. Toxicity
No toxic eects of this substance are
known.

3. Lipoic Acid
A sulfur-containing fa[y acid and
not a true vitamin because it can be
synthesized in adequate amounts in
the body
No set requirement for lipoic aid
Concentrated sources are yeast and
liver.

4. Bio0n
Func0ons
1. coenyzme factor in CO2 xa0on.
2. together with ac0ve acetate (CoA) it helps
in the synthesis of purines, pyrimidines, fa[y
acids, CHO and proteins and carboxyla0on
reac0ons.
3. Essen0al for growth and development of
the skin.

 Stability
Stable to heat
soluble in water and alcohol
suscep0ble to oxida0on, to alkali and
to strong acids.

Food Sources
Liver and other glandular organs
meats
egg yolk
milk
molasses
whole grains
legumes and nuts.

Requirement or Allowances
150-300 micrograms a day is ample
SAFE UPPER LIMIT: 2500 mcg.

 Deciency
In man, true bio0n deciency does not
occur, even in a poor diet.

Toxicity :
None

Group III: Cell Growth and Blood Forming Factors

1. Vitamin B9 (Folic Acid)
Func0ons
1. Essen0al in the metabolism of DNA and proteins.
2. essen0al for forma0on of both RBC and WBC in the bone
marrow and for their matura0on and other new cells.
3. Works with cobalamin to develop and protect the nervous
system.
4. Regulates the amount of amino acid homocysteine which
increases the risk of a person developing heart a[acks.

 Stability of Folic Acid

Unstable to heat in acid media and stable to
sunlight when in solu0on.
Considerable loss of folic acid in vegetables
during storage at room temperatures occur.
Loss occurs in processing food at high
temperatures. Eg. Dried milk

 Sources Of Folic Acid

Occurs widely in foods and an adequate
supply is easily obtained.
Best sources: kidney, liver, beans, lima beans,
fresh dark green leafy vegetables, especially
spinach, asparagus, and broccoli.

 Sources of Folic Acid

Good sources are lean beef, potatoes, whole
wheat bread and dried beans.
Poor sources include most meat, milk, eggs,
most fruits and root vegetables.
SUL: 1000 mcg

 Deciency
Poor growth
Megaloblas0c anemia and other blood disorders
Glossi0s
GIT disturbances arising from inadequate dietary
intake.
Impaired absorp0on
Excessive demands by 0ssues of the body
Metabolic derangements

2. Cobalamin (B12)
Func0ons
1. Aids in hemoglobin synthesis
2. essen0al for normal func0on in the
metabolism of all cells, esp. for those in the GI
tract, bone marrow , and nervous 0ssue and
for growth.
3. Plays a role in the synthesis of nucleic acids,
purines and pyrimidine intermediates.

h[p://www.youtube.com/watch?
v=DQ7IHIgw1ic
Vitamin B12

Video on Vitamin B12 Deciency

 4. Important in energy metabolism esp folic

acid metabolism.
5. Aects myelin forma0on
6. involved in carbohydrate, protein and fat
metabolism and associated with folic acid
absorp0on and metabolism.

 Stability
Approximately 70% of the vitamin ac0vity is
retained during cooking.
Sources:
Animal protein contain B12 in signicant amounts
while plant sources are prac0cally nil.
SUF: 3000mcg

 Deciency
1. demyelina0on of the large nerve bers

of the spinal cord

2. pernicious anemia

TOXICITY
No toxic eects

h[p://www.youtube.com/watch?
v=emjCzaHtSrg
Vitamin B 12 Deciency

Group IV: Other Related Factors

(Pseudo-vitamins)
1. Inositol
It is a lipotropic agent and linked with
phospholipids.
It is linked with phospholipids as phosphoinositols
which help in the transport and metabolism of
fats.
Occurs in meat and meat extrac0ve, muscle and
glandular organs, brain, legumes and nuts, fruits,
vegetables and grains

Abundant in the diet

Minimum requirements for inositol are
not known.
Its chemistry is closely similar to
glucose, hence the other name for its
is muscle sugar

2. Choline
Is a lipotropic agent, ie. It mobilizes fat.
Is needed for fat transport as a
cons0tuent of phospholipids, namely
lecithin, cephalin, and sphingomyelin
It helps in the transmission of nerve
impulses.

 Sources of Choline

Deciency results in fa[y livers as seen in
chronic alcoholism and kwashiorkor
Richest food source is egg yolk: other good
sources are liver, brain, kidney, heart, meats,
legumes and nuts, yeast and wheat germ.

 PHYTOCHEMICALS
Are substances that are neither vitamins nor
minerals found to be essen0al to health.
Lycopene o is a major phytochemical found in
tomatoes.
***One study found that mixtures of lycopene
and vitamin E appears to have the greatest
synergis*c an*oxidant ac*vity.

 Phytochemicals
1. Lycopene is found in concentrated amounts
in cooked tomato products such as tomato
sauce and tomato juice.

 Phytochemicals
Lutein

Signicant quan00es are found in avocadoes in

addi0on to Vitamin E.

***An extract of avocado containing these

carotenoids and vitamin E was shown to inhibit
the growth of prostate cancer cells.
Lutein gives green color to green, leafy
vegetables and is believed to lower the risk of
associated blindness called macular
degenera*on.