GNUR 297 Vitamin Study Guide Chart | RATED 100%

GNUR 297 Vitamin Study Guide Chart Vitamins Role Function Deficiencies Toxicity Sources Other Thiamin (B1) Coenzymes Coenzyme in energy metabolism (carbohydrates) Converts pyruvate to acetyl-CoA for TCA cycle Role in nerve function Beriberi Wet – manifests as edema, affecting cardiac functioning Dry – no fluid overload; affects nervous system; paralysis and muscle wasting Wernicke-Korsakoff - Syndrome – mental confusion and disorientation Heart failure Anorexia/muscle wasting or weakness Tachycardia Peripheral neuropathy Non-Toxic Excess thiamin is excreted in urine Whole or enriched grains and flours, lean pork, legumes, seeds, nuts, meat Sensitive to heat but stable when frozen Lost during processing and added back in at end Commonly occurs in alcoholics Riboflavin (B2) Coenzymes Coenzyme in energy metabolism (carbohydrates, acids, and fats) Supports antioxidants Cheilosis – fissuring of the lips Glossitis - Inflammation of mouth & tongue Dermatitis Sensitivity to sun Non-Toxic Milk products, whole and enriched grains, green leafy vegetables, dairy, meats, fish, poultry, eggs Very light sensitive Lost in cooking but stable to heat Higher intake required during pregnancy and lactation, wound healing, and childhood Riboflavin deficiency may affect niacin Niacin (B3) Coenzymes Coenzyme in energy metabolism and a role in energy production Critical for glycolysis and the TCA cycle for ATP production Pellagra (diarrhea, dermatitis, dementia) + death Initially present w/weakness, muscle wasting, anorexia Dermatological changes are most prominent followed by GI inflammation Advanced deficiency effects CNS – dementia and death if not fixed UL 35 mg NE/day Symptoms: vasodilation and flushing (red face) Therapeutic doses must guard against liver damage and gout Protein-containing foods: meats, poultry, fish, peanuts, whole and enriched grains Can be synthesized from tryptophan Used therapeutically for cholesterol mgmt. Stable to heat Diets adequate in protein tend to be adequate in niacin Lost during wheat flour refinement and added back in