Aurora Bilingual School

Proyecto:
Las Vitaminas

Integrantes:
Daniel García
Angie Argueta
Nahomi Martinez
Esbin Villatoro
Ariel Martinez
Johan Villatoro
Mariana

Grado:
Tercer Grado

Grupo #3
 What are vitamins?
The vitamins (of the English vitamin, now vitamin, and
this of the Latin vita 'life' and the suffix amina, term coined
by the biochemist Casimir Funk in 1912) 1 are
heterogeneous compounds essential for the life, since
when ingesting them in a balanced way And in essential
doses promote the correct physiological functioning. Most
essential vitamins can not be made by the body, so it can
not obtain them more than through the balanced intake of
vitamins contained in natural foods. Vitamins are nutrients
that together with other nutritional elements act as
catalysts of all physiological processes (directly and
indirectly).

Fruits and vegetables are important sources of vitamins.

Vitamins are precursors of coenzymes, (although not
properly enzymes) prosthetic groups of enzymes. This
means that the molecule of the vitamin, with a small
change in its structure, happens to be the active molecule,
be it coenzyme or not.

The minimum daily requirements for vitamins are not

very high, only doses of milligrams or micrograms
contained in large quantities (proportionally speaking) of
natural foods are needed. Both the deficiency and the
excess of the vitamin levels corporal can produce diseases
that go from minor to serious and even very serious as
thepelagra o la demencia entre otras, e incluso la muerte.
Algunas pueden servir como ayuda a las enzimas que Act
as a cofactor, as is the case of water-soluble vitamins.

Vitamin deficiency is called hypovitaminosis while the

excessive level of vitamins is called hypervitaminosis.

It is demonstrated that the vitamins of group B are

essential for the proper functioning of the brain and body
metabolism. This group is water soluble (water soluble)
because of this they are eliminated mainly by the urine,
which makes necessary the daily and constant intake of all
the vitamins of the "B" complex (contained in natural
foods).

Classification of vitamins.
Liposoluble vitamins [edit]
Fat-soluble vitamins, A, D, E and K, are consumed
together with foods containing fat.

They are those that dissolve in fats and oils. They are
stored in the liver and in fatty tissues. Because they can be
stored in body fat it is not necessary to take them every
day so it is possible, after sufficient consumption, to
survive a time without its contribution.
If consumed in excess (more than 10 times the
recommended amounts) can be toxic. This can happen
especially to athletes, who maintain a balanced diet use
vitamin supplements in high doses, with the idea that this
can increase their physical performance. This is totally
false, as is thecreencia de que los niños van a crecer más si
toman más vitaminas de las necesarias.

Vitamins
The fat-soluble vitamins are:

Vitamin A (Retinoltalin)
Vitamin D (calciferol)
Vitamin E (tocopherol)
Vitamin K (antihemorrhagic)

These vitamins do not contain nitrogen, they are soluble

in fat, and therefore, they are transported in the fat of the
foods that contain it. On the other hand, they are fairly
stable against heat (vitamin C is degraded to 90 ° in toxic
oxalates). They are absorbed in the small intestine with
dietary fat and can be stored in the body to a greater or
lesser extent (they are not excreted in the urine). Given
the storage capacity of these vitamins does not require a
daily intake.

Vitamins water soluble [edit]

The water-soluble vitamins are those that dissolve in water.
These are coenzymes or precursors of coenzymes,
necessary for many chemical reactions of metabolism.

This group of vitamins includes vitamins B1 (thiamine),

B2 (riboflavin), B3 (niacin or nicotinic acid), B5
(pantothenic acid), B6 (pyridoxine), B7 / B8 (biotin), B9 ),
B12 (cobalamin) and vitamin C (ascorbic acid).

These vitamins contain nitrogen in their molecule (except

vitamin C) and are not stored in the body, except for
vitamin B12, which makes itde

Important way in the liver. The excess of vitamins ingested

is excreted in the urine, which requires an almost daily
intake, since when not stored is dependent on the diet.
On the other hand, these vitamins dissolve in the cooking
water of the food with ease, reason why it is convenient to
take advantage of that water to prepare broths or soups.

What is vitamin C?
Vitamin C is a water-soluble vitamin. It is necessary for
normal growth and development.
The water-soluble vitamins dissolve in water. Leftover
amounts of the vitamin leave the body through the urine.
That means that the person needs a constant supply of
such vitamins in the diet.

Functions
Vitamin C is needed for the growth and repair of tissues in
all parts of the body. Is used for:

Form an important protein used to produce skin, tendons,

ligaments and blood vessels.
Heal wounds and form scar tissue.
Repair and maintain cartilage, bones and teeth.
Helping the absorption of iron
Vitamin C is one of many antioxidants. Antioxidants are
nutrients that block some of the damage caused by free
radicals.

Free radicals occur when the body breaks down food or

when you are exposed to tobacco smoke or radiation.
The accumulation of free radicals over time is largely
responsible for the aging process.
Free radicals may play a role in cancer, heart disease and
disorders such as arthritis.
The body can not produce vitamin C alone, nor does it
store it. Therefore, it is important to include many foods
that contain this vitamin in the daily diet.

For many years, vitamin C has been a popular remedy for

the common cold.

Research shows that for most people, vitamin C

supplements or vitamin D rich foods do not reduce the
risk of getting the common cold.
However, people taking vitamin C supplements regularly
may have slightly shorter colds or slightly milder
symptoms.
Taking a vitamin C supplement after a cold starts does not
seem to work.
Food Sources
All fruits and vegetables contain some amount of vitamin
C.

The fruits that have the major sources of vitamin C are,

among others:
Cantaloupe melon

Citrus fruits and juices, such as oranges and grapefruit

(grapefruit)
Kiwi
Mango
Papaya
Pineapple
Strawberries, raspberries, blackberries and blueberries
Watermelon or melon
Vegetables that are the major sources of vitamin C
include:

Broccoli, Brussels sprouts and cauliflower

Red and green peppers
Spinach, cabbage, green turnips and other leafy vegetables
Pope or white potato and sweet (sweet potato)
Tomatoes and their juice
Cydrayote
Some cereals and other foods are enriched or fortified
with vitamin C. Enriched means that the food has been
added a vitamin or mineral. Check the labels of the
product to see how much vitamin C it contains.
Antioxidant Power of Vitamin C

Vitamin C as an antioxidant serves to

regenerate cells that are oxidized or aged,
because of tobacco, alcohol, not sleeping
properly (7-8 hours), smoke from vehicles, etc.
And that produces cancer cells, vitamin C helps
counteract the oxidizing effect of cells, such as
cellular aging.

Sources of vitamin C.
 Fruit: strawberries, citrus (orange, lemon,
grapefruit), kiwi.

 Vegetables and vegetables: pepper, cabbage,

radish, broccoli, potatoes, raw parsley.
 Liver, kidney.
Ingredients of the project:

Vitamin C

Rice

Tincture of Iodine

Water

Glass

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