o Characteristics o Types of Vitamins o Properties o Chemical structure

small, organic compounds usually obtained from food a. synthesized by body b. precursor compounds essential to life each has a specific function regulate body processes contain no calories no perfect food contains all vitamins body can’t defect difference between synthetic and natural vitamin classified as fat or water soluble

Water-soluble vitamins Fat-soluble vitamins

soluble in water Thiamin, Riboflavin, Niacin, Folate, B12, B6, Biotin, Pantothenic acid, Vitamin C needed daily deficiencies develop quickly transported in blood, not stored in the body

carried in fat Vitamin A, D, E, K needed every three days deficiencies develop slowly transported lymph, stored in the liver and body adipose

Vitamin A -) eyesight, growth, appetite and taste -) liver, carrots, milk products, yellow fruits… Vitamin B2 -) growth, skin, nails, hair, sensitive lips and tongue… -) milk, liver, yeast, cheese, fish… Vitamin C -) immune defence system, protection from viruses and bacteria, healing wounds, reducing cholesterol… -) Citrus fruits, kiwi fruit, berries, tomatoes, potatoes…

Vitamin A Vitamin B2 Vitamin C