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
recognition of the existence of vitamin B1. More recently, synthetic forms of this vitamin have been produced. Vitamin B1 is unstable and may be destroyed by contact with oxygen, copper or other heavy metals or by heating.

Vitamin B1 participates in the structure of the enzyme carboxy-lase. if this vitamin is lacking, conversion of pyruvic acid to acetyl-CoA is reduced. Consequently, carbohydrates can not participate in the Krebs cycle and carbohydrate metabolism slows down. Some disorders of the nervous system have been observed due to a lack of vitamin B1. Many disorders including heart condition are all symptoms of the disease beriberi.

In order to avoid such symptoms, cereals, yeast and legumes such as peas and lentils should form a regular part of the diet.


2. Vitamin B2 (Riboflavin)
It differs from vitamin B1 in that it is heat resistance, Vitamin B2 is susceptible to alkalinity but is durable against acids. It dissociates however, when exposed to sunlight.


Riboflavin forms the coenzyme portion of enzymes that are active in oxidation-reduction reactions. Flavin is a molecule of great importance as it is the precursor of adenine dinucleotide. Riboflavin plays an important role in the healthy vision, it speeds up egg formation in chickens and facilitates the absorption of iron. It is abundant in meat, milk, liver, cereals and leafy vegetables.