Classification of vitamins

Introduction 

Dietary vitamins are a group of essential nutrients that the human body requires for normal cell function as well as for growth and development, as well as for maintaining overall good health. These are organic compounds that can be found in trace amounts in a variety of food items.

People must consume all types of vitamins from these foods in order to maintain a healthy nutrient balance because our bodies do not naturally synthesise these vitamins. Furthermore, a deficiency in these nutrients can result in a variety of health problems ranging from mild to fatal in severity.

Types of vitamins

Various types of vitamins can be found in a variety of different foods under various categories. Types of vitamins, on the other hand, can be divided into two broad categories. The following are some examples:-

Fat-soluble vitamins

These are the vitamins that are soluble in lipids or fats found in the body. The human body absorbs these compounds with the assistance of dietary fat through the intestinal tract, where they are eventually stored in the liver and fatty tissues. Our bodies have the ability to store fat-soluble vitamins for an extremely long period of time.

The following are the four vitamins that fall into this category:

Vitamin K is a fat-soluble vitamin.

Vitamin D is a fat-soluble vitamin.

Water-soluble Vitamins

Water-soluble vitamins, in contrast to fat-soluble vitamins, are not retained by the human body for an extended period of time. Following ingestion, these vitamins are excreted in the urine on a regular basis. As a result, water-soluble vitamins must be consumed more frequently than their fat-soluble counterparts in order to maintain optimal health. 

Vitamin A: Foods like carrots, broccoli, eggs, fish, milk and milk products, sweet potatoes, kale spinach collard greens, cantaloupe melon, pumpkins and apricots contain high levels of vitamin A.

Vitamin C: Also known as ascorbic acid in its chemical form, vitamin C has anti-aging properties. This is due to the fact that it promotes collagen formation, which aids in wound healing, blood vessel strengthening, bone formation, iron formation, and the maintenance of a strong immune system.

Scurvy is an example of a deficiency disease.

Raw citrus fruits and vegetables such as tomatoes, Brussels sprouts, spinach, and cabbage are good sources of vitamin C. It is important to note that heat degrades vitamin C, rendering it ineffective.

Vitamin D: It has the following function: It aids in the absorption of calcium by the body, thereby promoting the growth of bone tissues.

Diseases Caused by Deficiency: Osteoporosis and rickets

Sources: Vitamin D is the only nutrient among the different types of vitamins that the human body is capable of synthesising in sufficient quantities from sunlight. It can also be found in extremely small amounts in foods such as dairy products, fish, and fish oil, among other things.

The function of vitamin K is to aid in the coagulation or clotting of blood following the formation of a wound.

The following are examples of deficiency diseases: 

Green and leafy vegetables, such as broccoli, kale, spinach, and cabbage, are good sources of vitamin A.

1. Vitamin E Function: Vitamin E is one of the types of vitamins that aid in the formation of red blood cells as well as the reduction of oxidative stress. Vitamin E is found in small amounts in the body.

Haemolytic anaemia in newborns and neuropathy are examples of deficiency diseases.

Kiwis, eggs, wheat germ, almonds, nuts, vegetable oils, and leafy greens are all good sources of vitamin C.

1. The function of vitamin B1 is to assist in the production of the various enzymes that are responsible for converting carbohydrates into energy.

Malnutrition, malnutrition-related diseases, and malnutrition-related diseases are all caused by a deficiency in the vitamin B12 (beriberi).

The function of vitamin B2 is to aid in the production of red blood cells as well as the metabolism of food.

Fissures and inflammation in the mouth are symptoms of deficiency diseases.

Green beans, persimmons, okra, bananas, chard, milk and milk products, meat, eggs, fish, and asparagus are all good sources of vitamin A.

1. Vitamin B3 has the following functions: It is necessary for cell growth as well as the maintenance of healthy nerves and skin. When taken in large quantities, it can also lower cholesterol levels.

Pellagra is a deficiency disease caused by a lack of the protein lentils. Lentils, chicken, salmon, beef, tomatoes, milk, eggs, leafy vegetables, carrots, nuts and seeds, broccoli, tofu, and tuna are all good sources of protein.

1. The function of vitamin B5 is as follows: the human body requires it in order to produce hormones and energy.

Whole grains, avocados, broccoli, yoghurt, and meats are good sources of paresthesia, as are other deficiencies.

1. Vitamin B6 has the following functions: it aids in the formation of red blood cells, the efficiency of body protein, and the proper functioning of the nervous system.

Neuropathy and anaemia are two examples of deficiency diseases.

Nuts, beef liver, squash, bananas, and chickpeas are all good sources of iron.

Nutritional Function of Vitamin B7: It aids in the metabolism of other nutrients, particularly the structural protein keratin, which is necessary for the maintenance of healthy nails, skin, and hair.

Dermatitis is a deficiency disease caused by a lack of vitamin A. Foods that provide vitamin A include cheese, egg yolk, broccoli, spinach, and liver.

This vitamin’s function is to help ensure that DNA and RNA are properly formed during pregnancy and to prevent the carcinogenic transformation of these genetic units.

Megaloblastic anaemia is an example of a deficiency disease.

Sunflower seeds, leafy vegetables, fortified grain products, legumes, liver, and peas are all good sources of vitamin E.

1. Vitamin B12 Function: It is also one of the types of vitamins found in the human body that contribute to a healthy metabolism and the maintenance of the central nervous system. Vitamin B12 is a water-soluble vitamin with a yellow colour.

Deficiency Diseases: Anaemias of various types and neurological problems

Fortified nutritional yeast, fish, meat, milk and milk products, shellfish, fortified cereals, fortified soy products, and eggs are some of the sources of iron.

Now that you are aware of the different types of vitamins and their applications, you must ensure that you are getting an adequate intake of these nutrients to maintain your health.