Vitamins
- Organic micro-nutrients → substances required in very small amounts
- Contained in vitamins and organic compounds
- In small amount (mg or μm)
- Soluble in water and lipid
- In this chapter of IBDP Chemistry, mostly cannot be synthesized by body (vitamin D is an exception) and also sensitive to heat
- Function as cofactor of enzymes to help growth and metabolism
- Include trace minerals (Fe, Cu, Zn, F, I, Se, Mn, Mo, Cr, Co, and B)
Classifications
1. Fat soluble (A ,D, E, F, and K)
- Non-polar molecules with long hydrocarbon chains or rings
- Slower to be absorbed and usually the excess is stored in fat tissues as fat where it can cause serious side-effects
2. Water soluble (C and B)
- Have polar bonds, enabling the vitamin to form hydrogen bonds with water
- Transported through blood and excess are filtered by the kidneys and excreted
- More sensitive to heat
Vitamins A (Retinol)
Vitamins C (Ascorbic Acid)
- Water soluble due to the large number of polar -OH
- – OH groups enable hydrogen bonds to form with water
- Acts as cofactor in some enzymic reactions, important in tissue regeneration, and resistance to some diseases
- Deficiency can cause scorbutus / scurvy
Vitamins D (Calciferol)
Malnutrition
Malnutrition --> the absence of a regular, balanced supply of the diverse nutrients (including vitamins) needed in the diet which may lead to diseases
Caused by:
- Lack of distribution of global resources
- Depletion of nutrients in the soil and water
- Lack of education about the importance of a balanced diet
- The use of chemical treatments such as herbicides in food production
Combating Malnutrition
Vitamin fortification → (or enrichment) is the process of adding micronutrients
(including essential trace elements and vitamins) to food.
Vitamin A is an antioxidant and is needed for healthy eyesight. Vitamin B is a term for a group of eight distinct water-soluble vitamins. Their deficiency causes a range of diseases including beriberi, forms of anaemia, and mental disorders. Vitamin C deficiency is characterized by lower resistance to infection and can develop into scurvy. Vitamin D is made by the action of sunlight on the skin and is important for healthy bones. Food fortification for these vitamins is still being explored.
In this chapter ofIBDPChemistry, Solutions to combat malnutrition:
● Eating fresh food rich in vitamins and minerals
● The fortification of different foods with micronutrients
● The availability of vitamin supplements in many forms
● Genetic modification of food to improve nutrients contained in it
● Increased labelling of foods with content information
● Education regarding the nature of a balanced diet and promotion of the importance of personal responsibility in dietary choices
This is the end of this topic.