Lipid soluble vitamins

 Vitamins A, D and K are all lipid soluble.
1. Vitamin A
The natural form was first recognised in 1920 and can be synthesised under artificial conditions. It is found in two forms in food.

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Vitamin C (Ascorbic acid)

 Its function has been known since 1536. It was first isolated in 1933 when its formula was determined. It is sour in taste and is degraded by strong acids, bases, oxidising agents, iron and copper. It dissociates on exposure to sunlight, high temperature and air.

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Vitamin B7, Vitamin B9, Vitamin B12

6. Vitamin B7 (Biotin)

It is required for the metabolism of fatty acids, amino acids, and formation of urine, As in the case of vitamin B3, many foods contain this vitamin so deficiencies are infrequent.

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Vitamin B3, Vitamin B5, Vitamin B6

3. Vitamin B3 (Niacin, nicotinic acid, PP)

It is water soluble and durable against heat, light, alkalinity, acidity and oxidation. Niacin is needed for carbohydrate, lipid and protein metabolism.

Its deficiency results in;

• disorders of the nervous system and abnormal behaviour
• disorders of the digestive system
• sores in the skin

This three disorders are all symptoms of the disease pellagra.

Niacin forms the prosthetic group of NAD and NADP

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Water-Soluble Vitamins

The B complexes and vitamin C are in this category. They are mostly found in vegetables, yeast and whole grains.

1. Vitamin B1 (Thiamin)
This vitamin was first recognised in 1890 in an illness affecting Indian soldiers whose diet comprised only bleached rice. This illness was named beriberi and research into this disease resulted in the

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