In this chapter of IBDP Chemistry, we will learn about 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)

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

• Fat soluble
• In this chapter of IBDP Chemistry, hydrocarbon chain and ring are non-polar and influence the solubility more than the one – OH group
• Involved in the visual cycle in the eye, and particularly important for vision in low light intensity
• Deficiency can worsen eyesight

• 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

• Fat soluble
• Large hydrocarbon molecule with 4 non-polar rings and 1 -OH group
• Chemically similar to cholesterol
• In this chapter of IBDP Chemistry, it stimulates the absorption of calcium ions by cells
• Deficiency can cause rickets

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

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.

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