Water-soluble vitamins presentation. Presentation on the topic: Water-soluble vitamins. Whole wheat flour

Slide 2: Basic concepts:

Vitamins are micronutrients (needed in minute quantities by humans and most heterotrophic organisms) of various chemical natures, which are of great importance for metabolism (they are included in the active centers of enzymes, are participants in some reactions, perform a signaling or regulatory function) Vitamin-like substances are low molecular weight substances of various chemical natures, similar in biological role to vitamins, but synthesized in quite large quantities in the human body (carnitine, orotic acid, ubiquinone (vitamin U in foreign dietary supplements) Vitamin activity of drugs - measured in mg equivalent of the most active form (for example, isomer, salt or ester) of a vitamin Antivitamins - substances that suppress the activity or compete with vitamins, which leads to disruption of the biosynthesis of enzymes and coenzymes and other metabolic disorders

Slide 3

Water-soluble vitamins are a group of chemically diverse substances that are soluble in water and alcohol to varying degrees. Not able to accumulate in the body

Slide 4: B1, thiamine, aneurin

Daily requirement-1.5 mg It was first isolated from rice bran by the Polish scientist K. Funk in 1912, and later obtained synthetically. Synthesized in nature by plants and some microorganisms

Slide 5: Sources:

grains, bran, yeast products and other cooked foods, potatoes, meat, liver, vegetables, legumes, spinach

Slide 6: Biological role of thiamine

Participates in decarboxylation reactions, is a coenzyme of some enzymes of the Krebs cycle and pentose phosphate pathway, that is, it participates in the metabolism of carbohydrates. Promotes the conversion of carbohydrates and fats into amino acids (through α-ketoglutarate of the Krebs cycle)

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Slide 8: B2: riboflavin

Slide 9: Human needs and sources of riboflavin

Daily requirement 1.8 mg Food product Riboflavin content, mg/100 g of product: liver and kidneys 2.80-4.66 yeast 2.07-4.0 eggs 0.30-0.80 almonds 0.80 champignons 0.4 white mushrooms 0.3 chanterelles 0.3 cottage cheese 0.30-0.50 broccoli 0.3 white cabbage 0.25 buckwheat 0.24 milk 0.13-0.18 meat 0.15-0.17 peeled rice, pasta, White bread, most fruits and vegetables 0.03-0.05

Slide 10: Riboflavin - component of FAD, FMN, oxidoreductase

FAD AND FMN are involved in the oxidation of fatty, succinic and other acids; inactivate and oxidize highly toxic aldehydes (including breakdown products of ethyl alcohol) break down foreign D-isomers of amino acids in the body, formed as a result of bacterial activity; participate in the synthesis of coenzyme forms of vitamin B 6 and maintain glutathione and hemoglobin in a reduced state. Riboflavin is also involved in the regulation of the formation of red blood cells, antibodies, to regulate growth and reproductive functions in the body, maintaining healthy skin

Slide 11: Riboflavin deficiency

Lesions of the mucous membrane of the lips with vertical cracks and desquamation of the epithelium (cheilosis), ulcerations in the corners of the mouth (angular stomatitis), swelling and redness of the tongue (glossitis), seborrheic dermatitis on the nasolabial fold, wings of the nose, ears, eyelids. photophobia, vascularization of the cornea, conjunctivitis, keratitis, cataracts. anemia and nervous disorders manifested in muscle weakness, burning pain in the legs, etc.

Slide 12: Folic acid (vitamin B c, pteroylglutamic acid)

Daily requirement: Pregnant women are recommended to consume 600 mcg, lactating women - 500 mcg, and everyone else - 400 mcg of folic equivalent per day. Synthesized in plants and many microorganisms. Animals must receive it through food. Contained in green vegetables with leaves, legumes, wholemeal bread, yeast, liver, and is part of honey.

Slide 13: The role of folic acid

F. k. stimulates the hematopoietic functions of the body. In animal and plant tissues, F. c. in a reduced form (in the form of tetrahydro folic acid and its derivatives) participates in the synthesis of purine and pyrimidine bases, some amino acids (serine, methionine, histidine), choline, etc. Participates in the methylation of nitrogenous bases of DNA

Slide 14: Lack of folic acid

In case of deficiency - megaloblastic anemia, impaired lipid synthesis and amino acid metabolism

Slide 15: Nicotinic acid (niacin, vitamin B 3, vitamin PP)

Daily requirement 20 mg Contained in rye bread, pineapple, buckwheat, beans, meat, mushrooms, liver, kidneys. NO TOBACCO SMOKE CONTAINS! Can be synthesized in the intestine by bacterial flora from tryptophan supplied with food (BUT TRYPLOPHAN IS A DEFECTIVE ESSENTIAL AMINO ACID) B Food Industry used as food additives E375

Slide 16: The role of nicotinic acid

In the body it turns into nicotinamide (component of NAD and NADP) Normalizes the concentration of blood lipoproteins; V large doses(3-4 g/day) reduces concentration total cholesterol, LDL, increases the content of HDL, which has an antiatherogenic effect. Dilates small vessels (including the brain), improves microcirculation, has a weak anticoagulant effect (increases the fibrinolytic activity of the blood). Improves memory and coordination of movements.

Slide 17: Pantothenic acid (Vitamin B5)

a dipeptide consisting of amino acid residues β-alanine and pantoic acid. Daily requirement 7 mg

Slide 18: Biological role

Necessary for the synthesis of coenzyme A. Included in most food products

Slide 19: Vitamin B5 deficiency

The cause of vitamin deficiency can be a low content of proteins, fats, vitamin C, and other B vitamins in food, diseases of the small intestine, as well as long-term use of many antibiotics and sulfonamides. Fatigue, depression, sleep disorder, increased fatigue, headaches, nausea, muscle pain, burning, tingling, numbness of the toes, burning, excruciating pain in the lower limbs, mainly at night, redness of the skin of the feet, dyspeptic disorders, duodenal ulcers

Slide 20: B6 (general name for three substances: pyridoxine, pyridoxal, pyridoxamine and their phosphates)

The daily requirement of 2 mg is found in cereal sprouts, walnuts and hazelnuts, spinach, potatoes, carrots, cauliflower and white cabbage, tomatoes, strawberries, cherries, oranges and lemons, in meat and dairy products, fish, eggs, cereals and legumes Pyridoxine is less stable and is destroyed when heated

Slide 21: The role of vitamin B6

is a coenzyme large number enzymes of nitrogen metabolism (transaminases, amino acid decarboxylases) and other enzymes. pyridoxal phosphate takes part in the formation of red blood cells; participates in the processes of glucose uptake by nerve cells; necessary for protein metabolism and transamination of amino acids; takes part in fat metabolism; has a hypocholesterolemic effect;

Slide 22: B12

Group of cobalt-containing biological active substances, called cobalamins: cyanocobalamin (obtained by chemical purification of the vitamin with cyanides, hydroxycobalamin and two coenzyme forms of vitamin B 12: methylcobalamin and 5-deoxyadenosylcobalamin. Pseudo-vitamin B 12 is a substance similar to this vitamin found in some living organisms, for example, in algae genus Spirulina Daily requirement 0.002 mg Cyanocobalamin derivatives are involved in the biosynthesis of methionine from homocysteine, the synthesis of SH-enzymes Synthesized only by microorganisms Vitamin deficiency pernicious anemia

Slide 23: The importance of vitamin B12

Derivatives of cyanocobalamin are involved in the biosynthesis of methionine from homocysteine and the synthesis of SH enzymes. Synthesized only by microorganisms. The absorption of the vitamin is strongly influenced by its production in the stomach. internal factor Castle. With a deficiency, pernicious or megaloblastic anemia develops.

Slide 24: Ascorbic acid, vitamin C

The daily requirement is 60-80 mg (according to new data - about 300 mg) At the first signs of ARVI, take “ loading doses» vitamin C – up to 1000 mg Optical isomers ascorbic acid: 1a - L-ascorbic acid (vitamin C), 2a - L-isoascorbic acid, 1b - D-isoascorbic acid, 2b - D-ascorbic acid

Slide 25: Sources of vitamin C

Synthesized by plants (from galactose) and most animals (from glucose), with the exception of primates and some other animals (e.g. guinea pigs), who get it from food. The fruits richest in ascorbic acid are kiwi (1 piece - daily requirement), rose hips, red pepper, citrus fruits, black currant, onions, tomatoes, leafy vegetables (for example, lettuce). IN various products contains different isomers of ascorbic acid or its compounds, for example, esters, which vary greatly in their vitamin activity and oxidation resistance

Slide 26: The role of vitamin C

Antioxidant, participates in collagen synthesis, tyrosine metabolism, synthesis of catecholamines and bile acids, serotonin from tryptophan, corticosteroids, restores ubiquinone and vitamin E Participates in spermatogenesis (2 oranges per day - treatment of some forms of male infertility) Stimulates the synthesis of interferon Ascorbic acid is also involved in conversion of cholesterol into bile acids Avitaminosis manifests itself after a few months (atrophy connective tissue, hematopoietic disorders, bleeding gums)

Last presentation slide: Water-soluble vitamins: Factors that reduce the vitamin C content in cooked foods:

Effect of nicotine Action of ascorbate oxidase, contained in plant cells and activated when oxygen is available (the finer the vegetables are cut, the faster their vitamin C content drops) Heating, long-term storage

Water-soluble vitamins CHEMISTRY 10th GRADE Khairova E., Aleksanyan A., 10th grade

Definition Classification Water-soluble vitamins Vitamin C B vitamins Preparation Conclusion Contents

Vitamins Group of low molecular weight organic compounds relatively simple structure and diverse chemical nature. This is a group of organic substances, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food.

Classification of vitamins Water-soluble C PP Group B Fat-soluble A D E K

Vitamin C A scorbic acid (vitamin C) is a sour-tasting substance, aqueous solution dissociates into the H+ cation and changes the color of the indicator.

B vitamins

Vitamin B3, PP (Nicotinic acid) It is white needle-shaped crystals, odorless, sour taste; very stable in the external environment. Functions: releasing energy from all nutrients containing calories; synthesis of proteins and fats Contained in buckwheat, peas, meat, sprouted grains and brewer's yeast, nuts, egg yolk, milk, fish, chicken, legumes.

Vitamin Name Functions Food sources B1 Thiamine Conversion of carbohydrates, fats and proteins into energy Cereal grains, green peas, buckwheat and oatmeal B2 Riboflavin Participates in all types metabolic processes Chicken eggs, liver, kidneys, almonds, mushrooms, broccoli, meat, refined rice B5 Pantothenic acid Energy release; formation of cholesterol Peas, hazelnuts, milk, fish roe B6 Pyridoxine Processes of carbohydrate metabolism, synthesis of hemoglobin and polyunsaturated fatty acids Potatoes, carrots, berries, meat and dairy products B12 Cyanocobalamin Formation of red blood cells; growth and activity nervous system Animal products: liver, egg yolk, dairy products

Obtaining Vitamins are supplied to the body through food or are prescribed in the form medicines under certain pathological processes. For example, riboflavin, or vitamin B2, is found in the cells of various microorganisms. Therefore, bacteria, yeast and filamentous fungi can be producers of riboflavin.

There are 40 large industrial vitamin producers in the world; 18 of them are in the USA, 8 in Japan, 14 in Western Europe. The leading place in the production of vitamins is occupied by the Swiss concern Hoffman La Roche, which produces 50 - 70% of all vitamins from the world's European production.

All animals and plants need almost all known vitamins, and therefore plants, as well as some animals, have the ability to synthesize certain vitamins. The source of vitamins for humans are food products of plant and animal origin.

Thank you for your attention!

Where can you find them? Thiamine (B1) - yeast, sprouted wheat, nuts, legumes, milk. Riboflavin (B2) - liver, meat, green vegetables, eggs. B12 - raw liver, meat, fish, milk. Ascorbic acid (C) - citrus fruits, currants, fresh vegetables, milk. A lot is lost during cooking. Antipellagric (PP) - meat, liver, kidneys of large cattle, wheat, buckwheat.

Meaning. B1 is important for the oxidation of glucose in the body to release energy. Important for growth, activity nerve cells and muscles. Absence leads to beriberi disease with muscle atrophy, partial loss of sensation, loss of appetite, and swelling of the limbs. B2-necessary for metabolism. Absence leads to diseases of the eyes, tongue, and oral cavity.

B12 is necessary for the production of red blood cells. C- is necessary for healthy bones, teeth, and blood vessels. Lack of it leads to scurvy, which is characterized by weak, bleeding gums. RR - if a person receives an insufficient dose of this vitamin. He falls ill with pellagra, which causes severe disorders of the nervous system and intestines.

Water-soluble vitamins.WATER-SOLUBLE
VITAMINS.

Water-soluble vitamins

B1 (thiamine). 1911 – K.Funk. Rice bran.
In case of deficiency (vitaminosis) – impairment of activity
nervous system (polyneuritis) and intestinal motility,
muscle and heart weakness, cramps, throwing back
heads.
WATER SOLUBLE
VITAMINS

B2 (riboflavin). 1879 – Blis isolated the yellow pigment.
Whey, liver, yeast, malt, a lot in fresh
greenery Orange-yellow crystals. At high temperature
stable, but destroyed when irradiated with ultraviolet light.
At complete absence vitamin – swelling, dermatitis, maybe
lead to baldness.

B3 ( pantothenic acid). 1933 Bran, liver, yeast,
potatoes, beets, carrots, milk. Viscous pale yellow
liquid, destroyed during cooking.
If there is a deficiency, it decreases general exchange substances, early
graying of hair, disruption of the adrenal glands.

B5 (PP, nicotinamide, antipellagritic).
Cereals, bran, potatoes, yeast.
With a deficiency - pellagra - skin disorders: inflammation,
peeling, cracks and dark scabs, cramps.

B6 (pyridoxine). 1938 Yeast, bran, potatoes, beets,
carrot.
If there is a deficiency, skin inflammation, weakness,
lymphocytopenia, vomiting with mucus, epileptic seizures

B12 (cyanocobalamin, antianemic). 1926 – Mino, Murphy
– eating raw liver has a positive effect on
pernicious anemia. Contains cobalt. Synthesize
intestinal microorganisms.
If there is a deficiency - pallor of the mucous membranes (anemia), depressed
condition, exhaustion, metabolic disorders.
Activates the function bone marrow, stimulates
hematopoietic organs.

B15 - pangamic acid. Liver, fruits
stone fruits (apricot), grains.
Has a vasodilating effect,
improves oxygen supply to tissues,
stimulates oxidative processes.

Biotin (vitamin H). Cereals, microflora
intestines.
Disadvantage: dermatitis, hair loss.

Choline. Bile, mustard seeds. Prevents fatty
liver degeneration.
Ascorbic acid (vitamin C). Deficiency: scurvy
(skorbut) – loosening, bleeding gums, loss
teeth.
Contained in fresh fruits, vegetables, berries, milk,
wild garlic, pine needles.
Vitamin P (rutin, permeability vitamin) – yellow-orange plant pigment (citrine lemons, rutin
buckwheat) – accompanies and enhances the effect of vitamin C.