1 / 9

Vitamin B12

1. Chemical structure<br>2. Functions in the body<br>3. Food sources (animal, vegetable, bacteria, fortified foods)<br>4. What happens to the vitamin during cooking and storage<br>5. Vitamin digestion<br>6. The manifestations of vitamin deficiency<br>7. The possibility of toxic effects (hypervitaminosis)<br>8. Daily requirements<br>

bibhash
Download Presentation

Vitamin B12

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Presentation on Vitamin B12 presentation by

  2. Chemical structure Cobalamin/Formula C₆₃H₈₈CoN₁₄O₁₄P

  3. Functions in the body • Vitamin B-12 is crucial to the normal function of the brain and the nervous system • involved in the formation of red blood cells and helps to create and regulate DNA. • metabolism of every cell in the body depends on vitamin B-12 • it plays a part in the synthesis of fatty acids and energy production • Vitamin B-12 enables the release of energy by helping the human body absorb folic acid

  4. Food sources (animal, vegetable, bacteria, fortified foods) Vitamin B-12 can be found naturally in animal products, such as fish, meat, eggs, and dairy products. It does not typically occur in plant foods Good dietary sources of vitamin B-12 include: pork,ham,poultry,lamb,,fish, especially haddock and tuna dairy products, such as milk, cheese, and yogurt some nutritional yeast products eggs Some types of soya milk and breakfast cereals are fortified with vitamin B-12.

  5. What happens to the vitamin during cooking and storage • vitamin B12 is partially degraded and loses its biological activity during cooking and storage of foods. • the body's stores of this vitamin usually take about 3 to 5 years to exhaust. • Water soluble vitamins are more prone to loss than fat soluble so B12 is more prone

  6. Vitamin digestion • Digestion and absorption of vitamin B12 start from the stomach and ended in the last part of the small intestine i.e., ileum. • B12 is picked up by R-protein (aka cobalophilin, haptocorrin, and transcobalamin 1) and transferred to the small intestine • intrinsic factor secreted by stomach also travels to the small intestine • Unbound vitamin B12 supplements is not bounded to protein So there is no need for the secretion of the enzyme so by passive diffusion in the digestive tract

  7. The manifestations of vitamin deficiency • Hematological manifestations :- Symptoms of anemia may include weakness, light-headedness, vertigo, and tinnitus • Neurological changes :- Numbness and tingling sensation in hands and feet’s (paresthesia) Difficulty in maintaining balance (ataxia) • Other symptoms include,Constipation,Loss of appetite,Weight loss

  8. The possibility of toxic effects (hypervitaminosis) • No Tolerable Upper Intake Level (UL) has been established for B12, due to its low level of toxicity • megadoses of the vitamin can lead to outbreaks of acne and rosacea, a skin condition that causes redness and pus-filled bumps on the face • people with diabetic nephropathy (loss of kidney function due to diabetes) experienced a more rapid decline in kidney function when supplemented with high-dose B vitamins, including 1 mg per day of B12.

  9. Daily requirements In the U.S., the National Institutes of Health (NIH) recommend that teens and adults over the age of 14 years should consume 2.4 micrograms (mcg) of vitamin B-12 a day. Pregnant women should be sure to consume 2.6 mcg, and lactating women 2.8 mcg.

More Related