The Vitamin B are water soluble. Vitamins B include vitamin B1, B2, B3, B5, B6, B12, folic acid, biotin, choline, inositol and para-aminobenzoic acid.
It is necessary for nerve function, appetite, and normal digestion. It is also required for growth, fertility, and lactation.
B vitamins have many roles to play in ensuring optimal brain function. They are vital for delivering oxygen to the brain and protecting it from harmful oxidants.
They are also help turn glucose into energy within brain cells and help to keep the neurotransmitters in circulation.
Vitamin B6 and B12 and folic acid are most important in terms of enhancing mood.
This vitamin is often lacking in the diet because much of the naturally occurring amounts of it in food are destroyed during the processing of the food. The adult requirement of vitamin B-1 is related to the food intake.
This vitamin makes up a part of enzyme systems involved in the oxidation and reduction of different materials in the body.
Deficiency of riboflavin generally results in growth retardation and may result in vision impairment, scaling of the skin and lesions on mucous tissue. Also enlargement of heart, hypertension and beri-beri. Neuritis is another deficiency effect.
The various effect of a disturbance of the nerve centers such as forgetfulness or difficulty in thinking are other manifestations of vitamin B-1 deficiency.
Low intakes of three B vitamins, folate, vitamin B12 and vitamin B6 are linked with increased of fatal heart disease in both men and women.
People with low blood levels of these B vitamins tend to have high blood levels of the protein related compound homocysteine. High levels of homocysteine seem to enhance blood clot formation and damage to arterial walls, as well as raising the risk of suffering a heart attack or stroke as much as fourfold.
Vitamin B
Food science is the study of food's composition, properties, and interactions with biological and chemical processes. It explores how food is processed, preserved, and safely consumed. By combining biology, chemistry, and nutrition, food science improves food quality, enhances flavor, and ensures safety for global consumption.
Tuesday, May 1, 2007
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