vitamin c and b

Topics: Vitamin C, Blood, Iron Pages: 2 (225 words) Published: January 18, 2015
Vitamin

Types
Sources
Functions
Effects of Deficiency
RDA
Properties

C(ascorbic acid)

-
Blackcurrants
Rosehip
Strawberries
Oranges
Lemons
Cabbage
Tomatoes
Potatoes
Apples
Pears

Acts as an antioxidant , prevents heart disease and cancer. Formation of collegen which unites cells as blood vessels, helps develop bones and teeth, helps white blood cells in fighting infections, prevents scurvy, necessary for the assimilation of non haem iron in the intestine. Scurvy rare in developed countries symtoms include bleeding gums joint pains loose teth and haemorrhages.

Anaemia due to incomplete absorption of iron slower healing of wounds brusing and bleeding due to the fragile structure of blood vessels and body tissues. Children – 45mg
Teenagers-50-60mg
Adults-60mg
Pregnant/lactating women-80mg
Water soluble , sharp taste, heat unstable, destroyed by oxidation which is aided by the enzyme oxidase found in cell walls, destroyed by exposure to ultravoilet light, destroyed by iron copper and zinc which can be present in sause pans good reducing agents Vitamin

Types
Sources
Functions
Effects of Deficiency
RDA
Properties

Vitamin B

-

Milk and eggs yeast extract meat and offal, dark green leafy vegetables such as cabbage and spinach 1. Aids the relase
1. Can cause eye infection
2. Loss of appetite
3. Broken skin in lips and mouth
4. Enlarged red tongue

1. water soluble
2. detroyed by exposure to sunlight
3. Mostly heat stable
4. destroyed by high temperatures and exposure to oxygen
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