2. o Characteristics o Types of Vitamins o Properties o Chemical structure

3. 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

4. Water-soluble vitamins Fat-soluble vitamins

5. 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

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

7. 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…

8. Vitamin A Vitamin B2 Vitamin C