Presentation for a lesson in chemistry (Grade 10) on the topic: Vitamins. Chemical structure of vitamins. Physical, chemical and biological properties. List of sources used

LLC Training Center

"PROFESSIONAL"

Abstract by discipline:

« Chemistry»

« vitamins»

Executor:

Romanyuk Ekaterina Alexandrovna

Moscow 2017

Introduction ……………………………………………………………….3

The history of the discovery of vitamins…………………………………………4

The concept and main features of vitamins ………………………… ..5

The role and importance of vitamins in human nutrition ……………………6

Classification of vitamins ………………………………………………8

Conclusion ……………………………………………………………10

References …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

INTRODUCTION

It is hard to imagine that such a well-known word as "vitamin" entered our lexicon only at the beginning of the 20th century. It is now known that the basis of vital processes metabolism vitamins are involved in the human body. Vitamins are vital organic compounds that are necessary for humans and animals in negligible amounts, but are of great importance for normal growth, development and life itself.

Vitamins usually come from plant foods or animal products, since they are not synthesized in the body of humans and animals. Most vitamins are precursors of coenzymes, and some compounds perform signaling functions.

Modern human society lives and continues to develop, actively using the achievements of science and technology, and it is almost unthinkable to stop on this path or go back, refusing to use the knowledge about the world around us that humanity already possesses. Science is engaged in the accumulation of this knowledge, the search for patterns in it and their application in practice. It is common for a person as an object of cognition to divide and classify the object of his cognition (probably for ease of research) into many categories and groups; so science at one time was divided into several large classes: natural sciences, exact sciences, social sciences, human sciences, etc. Each of these classes is divided, in turn, into subclasses, etc. etc.

The daily requirement for vitamins depends on the type of substance, as well as on age, sex and physiological state organism. Recently, ideas about the role of vitamins in the body have been enriched with new data. It is believed that vitamins can improve the internal environment, increase functionality basic systems, the body's resistance to adverse factors.

Therefore, vitamins are considered by modern science as important tool general primary prevention of diseases, increasing efficiency, slowing down the aging process.

The purpose of this work is a comprehensive study and characterization of vitamins.

HISTORY OF THE DISCOVERY OF VITAMINS

The well-known word "vitamin" comes from the Latin "vita" - life. These various organic compounds received such a name not by chance: the role of vitamins in the life of the body is extremely high.

If you look at books published at the end of the last century, you can see that at that time the science of rational nutrition provided for the inclusion of proteins, fats, carbohydrates, mineral salts and water in the diet. It was believed that food containing these substances fully satisfies all the needs of the body, and thus, the issue of rational nutrition seemed resolved. However, the science of the 19th century was in conflict with centuries of practice. The life experience of the population of various countries showed that there are a number of diseases associated with nutrition and often found among people in whose food there was no lack of proteins, fats, carbohydrates and mineral salts. The beginning of the study of vitamins was laid by the Russian doctor N.I. Lunin, who, back in 1888, established that for the normal growth and development of an animal organism, in addition to proteins, fats, carbohydrates, water and minerals, some more, yet unknown to science, substances are needed, the absence of which leads the body to death. The proof of the existence of vitamins was completed by the work of the Polish scientist Casimir Funk, who in 1912 isolated a substance from rice bran that cured the paralysis of pigeons that ate only polished rice (take -take - this is how this disease was called in people of the countries of Southeast Asia, where the population eats mainly one rice). Chemical analysis of the substance isolated by K. Funk showed that it contains nitrogen. Funk called the substance he discovered vitamin (from the words "vita" - life and "amine" - containing nitrogen).

True, it later turned out that not all vitamins contain nitrogen, but the old name of these substances remained. Nowadays, it is customary to designate vitamins by their chemical names: retinol, thiamine, ascorbic acid, nicotinamide, respectively A, B, C, PP.

Currently, about 20 different vitamins are known. Their chemical structure has also been established; this made it possible to organize the industrial production of vitamins not only by processing the products in which they are contained in finished form, but also artificially, by means of their chemical synthesis.

THE CONCEPT AND MAIN SIGNS OF VITAMINS

From a chemistry point of view,vitamins - This is a group of low molecular weight substances of various chemical nature, which have a pronounced biological activity and are necessary for the growth, development and reproduction of the body.

Vitamins are formed by biosynthesis in plant cells and fabrics. Usually in plants they are not in an active, but highly organized form, which, according to research, is most suitable for the human body, namely, in the form of provitamins. Their role is reduced to complete, economical and correct use essential nutrients, in which the organic matter of food releases the necessary energy.

Only a few of the vitamins, such as A, D, E, B12, can accumulate in the body. The lack of vitamins causes severe disorders.

Main signs vitamins: - contained in food in small quantities (micro-components); - either not synthesized in the body at all, or synthesized in small quantities by the intestinal microflora; - do not perform plastic functions; - are not sources of energy; - are cofactors of many enzymatic systems; - have a biological effect in low concentrations and affect all metabolic processes in the body, are required by the body in very not large quantities: from a few micrograms to a few mg per day.

Variousdegree of insecurity organism vitamins:

beriberi - complete exhaustion stocks of vitamins;

hypovitaminosis - a sharp decrease in the provision of one or another vitamin;

hypervitaminosis - an excess of vitamins in the body.

All extremes are harmful: both a lack and an excess of vitamins, since poisoning (intoxication) develops with excessive consumption of vitamins. The phenomenon of hypervitaminosis concerns only vitamins A and D, an excess amount of most other vitamins is quickly excreted from the body with urine. But there is also the so-called subnormal sufficiency, which is associated with vitamin deficiency and manifests itself in metabolic disorders in organs and tissues, but without obvious clinical signs (for example, without visible changes in the condition of the skin, hair and other external manifestations). If this situation is regularly repeated for various reasons, then this can lead to hypo- or beriberi.

THE ROLE AND SIGNIFICANCE OF VITAMINS IN HUMAN NUTRITION

Vitamins are low molecular weight organic compounds of various chemical structures, which are neither energy nor plastic (i.e. building) material. However, they play an important role in the regulation of metabolism, showing the biological effect of coenzymes in small doses. From a nutritional hygiene point of view, vitamins are of particular interest given the following:

Vitamins are components of food and the vast majority of them enter the body from the outside as part of food;

Compliance with the conditions of a balanced diet, in particular balance, is one of the effective methods prevention of hypovitaminosis;

The most common cause of hypovitaminosis is insufficient intake of vitamins from food, so the first treatment for hypovitaminosis is to correct the diet by introducing foods rich in the corresponding vitamins;

The content of vitamins in products and prepared food can vary significantly depending on the timing of collection, conditions and duration of storage, cooking technology and the timing of its implementation.

The Institute of Nutrition of the Russian Academy of Medical Sciences has been monitoring changes in the vitamin status of Russians for 30 years. According to the laboratory of vitamins and minerals of the institute, eight out of ten of our fellow citizens suffer from a lack of vitamins to one degree or another. Deficiency is found in everyone - regardless of material wealth, age, gender, level of education and place of residence. We all get a small amount of vitamins from food, enough to prevent serious beriberi, but much less than the recommended norms. Currently, signs of C-vitamin deficiency are found in almost 100% of children, pregnant and lactating women, young people and pensioners. In addition, more than half of Russians receive less B vitamins and carotene. But vitamin E deficiency is a rather rare phenomenon and unusual for our food culture.

Who especially needs vitamin support:

People are on a low-calorie diet, especially if it involves limiting fresh vegetables and fruits. A very difficult test for the body is mono-diets with a predominance of any one product - rice, kefir, apple, bread, which are popular among the losing weight public.

Workaholics and emotional people. Against the backdrop of work and family crises, when a person lives in constant tension, the need for vitamins increases. For those who work more than 8 hours a day or whose work is associated with stress and intellectual or physical overload, doctors advise taking additional doses of vitamins. Smokers. Cigarette smoke- the main killer of vitamin C. Some scientists believe that those who smoke need a double dose of ascorbic acid compared to non-smokers. Schoolchildren and students, especially at the height of the school year, when mental stress on a fragile body is especially great. Older people forced to eat inadequately - for example, due to dental problems or digestive disorders. Pregnant and lactating women, even if their diet is balanced. Athletes who train several times a week need not only a high-calorie diet, but also an increase in doses of vitamins and minerals. People suffering from chronic diseases, especially the gastrointestinal tract. strict diets prescribed by him are very often monotonous and poor in vitamins. At acute pancreatitis For example, it is forbidden to eat almost all fresh vegetables and fruits.

Currently, more than 20 vitamins and vitamin-like substances are known. According to the nature of the physiological effect on the body, they are divided into 6 groups:

increasing the body's resistance; represented by B vitamins 1 , AT 2 , RR, V 6 , A, C, D;

antihemorrhagic - C, R, K;

antianemic - B 12 , C, folic acid;

anti-infectious - A, C, group B;

regulating vision - A, B 2 , FROM;

antioxidants - C, E.

According to their chemical properties, vitamins are divided into water-soluble and fat-soluble.

CLASSIFICATION OF VITAMINS

At present, vitamins can be characterized as low-molecular organic compounds, which, being a necessary component of food, are present in it in extremely small quantities compared to its main components.

Vitamins are a necessary element of food for humans and a number of living organisms because they are not synthesized or some of them are synthesized in insufficient quantities by this organism. Vitamins are substances that ensure the normal course of biochemical and physiological processes in the body. They can be attributed to the group of biologically active compounds that have an effect on the metabolism in negligible concentrations.

Vitamins are divided into two large groups: 1. fat-soluble vitamins, and 2. water-soluble vitamins. Each of these groups contains a large number of different vitamins, which are usually denoted by letters of the Latin alphabet. Note that the order of these letters does not match their usual location in the alphabet and does not quite correspond to the historical sequence of the discovery of vitamins.

In the given classification of vitamins, the most characteristic biological properties of this vitamin are indicated in brackets - its ability to prevent the development of a particular disease. Usually the name of the disease is preceded by the prefix "anti", indicating that this vitamin prevents or eliminates this disease.

1. FAT SOLUBLE VITAMINS.

Vitamin A (antixerophthalic).

Vitamin D (antirachitic).

Vitamin E (vitamin of reproduction).

Vitamin K (antihemorrhagic).

2. VITAMINS, SOLUBLE IN WATER.

Vitamin B 1 (antineuritic).

Vitamin B 2 (riboflavin).

Vitamin PP (anti-pelgric).

Vitamin B 6 (anti-dermatitis).

Pantothene (anti-dermatitis factor).

Biotin (vitamin H, growth factor for fungi, yeast and bacteria, anti-seborrheic).

Para-aminobenzoic acid (bacterial growth factor and pigmentation factor).

Folic acid (antianemic vitamin, growth vitamin for chickens and bacteria).

Vitamin B 12 (antianemic vitamin).

Vitamin B 15 (pangamic acid).

Vitamin C (antiscorbutic).

Vitamin P (permeability vitamin).

Many also include choline and unsaturated fatty acids with two or more double bonds as vitamins. All of the above water-soluble vitamins, with the exception of inositol and vitamins C and P, contain nitrogen in their molecule, and they are often combined into one complex of B vitamins.

CONCLUSION

So, from the history of vitamins, we know that the term "vitamin" was first used to refer to a specific food component that prevented the beriberi disease common in countries where they ate a lot of polished rice. Since this component had the properties of an amine, the Polish biochemist K. Funk, who first isolated this substance, called itvitamin - essential for life amine.

Currentlyvitamins can be characterized as low molecular weight organic compounds, which, being a necessary component of food, are present in it in extremely small quantities compared to its main components.vitamins - These are substances that ensure the normal course of biochemical and physiological processes in the body.vitamins - a necessary element of food for humans and a number of living organisms, tk. are not synthesized or some of them are synthesized in insufficient quantities by this organism.

primary source vitamins are plants, where they are predominantly formed, as well as provitamins - substances from which vitamins can be formed in the body. A person receives vitamins either directly from plants, or indirectly through animal products, in which vitamins have been accumulated from plant foods during the life of the animal.

Vitamins are divided into two large groups:fat-soluble vitamins and water-soluble vitamins. In the classification of vitamins, in addition to the letter designation, the main biological effect is indicated in brackets, sometimes with the prefix "anti", indicating the ability of this vitamin to prevent or eliminate the development of the corresponding disease.

Vitamins are absolutely necessary for small children: insufficient intake of them can slow down the growth of the child and his mental development. In babies who do not receive vitamins in proper quantities, metabolism is disturbed, immunity is reduced. That is why manufacturers baby food be sure to enrich their products (milk formulas, vegetable and fruit juices, purees, cereals) with all the necessary vitamins.

BIBLIOGRAPHY.

Berezov, T.T. Biological chemistry: Textbook / T.T. Berezov, B.F. Korovkin. - M.: Medicine, 2000. - 704 p.

Gabrielyan, O.S. Chemistry. Grade 10: Textbook (basic level) / O.S. Gabrielyan, F.N. Maskaev, S.Yu.

Manuilov A.V. Fundamentals of chemistry. Electronic textbook / A.V.Manuilov, V.I.Rodionov. [Electronic resource]. Access mode:

Pavlotskaya L.F. Physiology of nutrition. M., Higher School., 1991

Petrovsky K.S. Food hygiene M., 1984

Priputina L.S. Food products in human nutrition. Kyiv, 1991

Skurikhin I.M. How to eat right M., 1985

Smolyansky B.L. Handbook of clinical nutrition M., 1996.

Introduction

1 Vitamins

1.1 History of the discovery of vitamins

1.2 The concept and main features of vitamins

1.3 Providing the body with vitamins

2 Classification and nomenclature of vitamins

2.1 Fat soluble vitamins

2.2 Water soluble vitamins

2.3 Group of vitamin-like substances

Conclusion

Bibliography

Introduction

It is hard to imagine that such a well-known word as "vitamin" entered our lexicon only at the beginning of the 20th century. It is now known that vitamins are involved in the basis of vital metabolic processes in the human body. Vitamins are vital organic compounds that are necessary for humans and animals in negligible amounts, but are of great importance for normal growth, development and life itself.

Vitamins usually come from plant foods or animal products, since they are not synthesized in the body of humans and animals. Most vitamins are precursors of coenzymes, and some compounds perform signaling functions.

The daily requirement for vitamins depends on the type of substance, as well as on age, sex and the physiological state of the body. Recently, ideas about the role of vitamins in the body have been enriched with new data. It is believed that vitamins can improve the internal environment, increase the functionality of the main systems, the body's resistance to adverse factors.

Consequently, vitamins are considered by modern science as an important means of general primary prevention of diseases, increasing efficiency, and slowing down the aging process.

The purpose of this work is a comprehensive study and characterization of vitamins.

The work consists of an introduction, two chapters, a conclusion and a list of references. The total amount of work is 21 pages.

1 vitamins

1.1 The history of the discovery of vitamins

If you look at books published at the end of the last century, you can see that at that time the science of rational nutrition provided for the inclusion of proteins, fats, carbohydrates, mineral salts and water in the diet. It was believed that food containing these substances fully satisfies all the needs of the body, and thus, the issue of rational nutrition seemed resolved. However, the science of the 19th century was in conflict with centuries of practice. The life experience of the population of various countries showed that there are a number of diseases associated with nutrition and often found among people in whose food there was no lack of proteins, fats, carbohydrates and mineral salts.

Practitioners have long assumed that there is a direct relationship between the occurrence of certain diseases (for example, scurvy, rickets, beriberi, pellagra) and the nature of nutrition. What led to the discovery of vitamins - these substances that have miraculous properties to prevent and cure severe diseases of high-quality nutritional deficiencies?

The beginning of the study of vitamins was laid by the Russian doctor N.I. Lunin, who as early as 1888 established that for the normal growth and development of an animal organism, in addition to proteins, fats, carbohydrates, water and minerals, some other, yet unknown science of substances, the absence of which leads the body to death.

The proof of the existence of vitamins was completed by the work of the Polish scientist Casimir Funk, who in 1912 isolated a substance from rice bran that cured the paralysis of pigeons that ate only polished rice (beri-beri - this was the name of this disease in people of Southeast Asia, where the population eats mainly one rice). Chemical analysis of the substance isolated by K. Funk showed that it contains nitrogen. Funk called the substance discovered by him vitamin (from the words "vita" - life and "amine" - containing nitrogen).

True, it later turned out that not all vitamins contain nitrogen, but the old name of these substances remained. Nowadays, it is customary to designate vitamins by their chemical names: retinol, thiamine, ascorbic acid, nicotinamide, respectively A, B, C, PP.

1.2 Concept and aboutmain features of vitamins

From a chemistry point of view, initamines- This is a group of low molecular weight substances of various chemical nature, which have a pronounced biological activity and are necessary for the growth, development and reproduction of the body.

Vitamins are formed by biosynthesis in plant cells and tissues. Usually in plants they are not in an active, but highly organized form, which, according to research, is most suitable for the human body, namely, in the form of provitamins. Their role is reduced to the complete, economical and correct use of essential nutrients, in which the organic matter of the food releases the necessary energy.

Only a few of the vitamins, such as A, D, E, B12, can accumulate in the body. The lack of vitamins causes severe disorders.

Main signs vitamins:

Either they are not synthesized in the body at all, or they are synthesized in small amounts by the intestinal microflora;

Do not perform plastic functions;

They are not sources of energy;

They are cofactors in many enzymatic systems;

They have a biological effect in small concentrations and affect all metabolic processes in the body, are required by the body in very small amounts: from a few micrograms to several mg per day.

Various degree of insecurity organism vitamins:

beriberi- complete depletion of vitamins;

hypovitaminosis- a sharp decrease in the provision of one or another vitamin;

hypervitaminosis- an excess of vitamins in the body.

All extremes are harmful: both a lack and an excess of vitamins, since poisoning (intoxication) develops with excessive consumption of vitamins. The phenomenon of hypervitaminosis concerns only vitamins A and D, an excess amount of most other vitamins is quickly excreted from the body with urine. But there is also the so-called subnormal sufficiency, which is associated with a deficiency of vitamins and it manifests itself in a violation of metabolic processes in organs and tissues, but without obvious clinical signs (for example, without visible changes in the condition of the skin, hair and other external manifestations). If this situation is regularly repeated for various reasons, then this can lead to hypo- or beriberi.

1. 3 Providing the body with vitamins

At normal nutrition the daily requirement of the body for vitamins is fully satisfied. Insufficient, malnutrition or impaired absorption and use of vitamins can be the cause of various forms of vitamin deficiency.

Causes of vitamin depletion in the body:

1) Food quality and preparation:

Failure to comply with storage conditions for time and temperature;

Irrational cooking (for example, long-term cooking of finely chopped vegetables);

The presence of antivitamin factors in foods (cabbage, pumpkin, parsley, green onions, apples contain a number of enzymes that destroy vitamin C, especially when cut small)

Destruction of vitamins under the influence of ultraviolet rays, atmospheric oxygen (for example, vitamin A).

2) An important role in providing the body with a number of vitamins belongs to the microflora of the digestive tract:

In many common chronic diseases, absorption or absorption of vitamins is impaired;

Severe intestinal disorders, improper use of antibiotics and sulfa drugs lead to the creation of a certain deficiency of vitamins that can be synthesized by beneficial intestinal microflora (vitamins B12, B6, H (biotin)).

Daily requirement for vitamins and their main functions

Currently, about 13 vitamins are known, which, together with proteins, fats and carbohydrates, must be present in the diet of people and animals to ensure the normal functioning of vitamins. In addition, there is a group vitamin-like substances, which have all the properties of vitamins, but are not strictly required components of food.

Compounds that are not vitamins, but can serve as precursors for their formation in the body, are called provitamins. These include, for example, carotenes, which are broken down in the body to form vitamin A, some sterols (ergosterol, 7-dehydrocholesterol, etc.), which are converted into vitamin D.

A number of vitamins are represented by not one, but several compounds with similar biological activity (vitamers), for example, vitamin B6 includes pyridoxine, pyridoxal and pyridoxamine. To designate such groups, related compounds use the word "vitamin" with letter designations (vitamin A, vitamin E, etc.).

Rational names reflecting their chemical nature are used for individual compounds with vitamin activity, such as retinal (an aldehyde form of vitamin A), ergocalciferol, and cholecalodiferol (forms of vitamin D).

Thus, along with fats, proteins, carbohydrates and mineral salts, necessary complex for the maintenance of human life includes the fifth, equal in importance component - vitamins. Vitamins take the most direct and active part in all metabolic processes of the body, and are also part of many enzymes, acting as catalysts.

Since vitamins include a group of substances of different chemical nature, their classification according to their chemical structure is difficult. Therefore, the classification is based on solubility in water or organic solvents. In accordance with this, vitamins are divided into water-soluble and fat-soluble.

1 TO water soluble vitamins include:

B1 (thiamine) anti-neuritic;

B2 (riboflavin) anti-dermatitis;

B3 (pantothenic acid) anti-dermatitis;

B6 (pyridoxine, pyridoxal, pyridoxamine) antidermatitis;

B9 (folic acid; folacin) antianemic;

B12 (cyanocobalamin) antianemic;

PP (nicotinic acid; niacin) anti-pellagric;

H (biotin) anti-dermatitis;

C (ascorbic acid) antiscorbutic - involved in the structure and functioning of enzymes.

2) K fat-soluble vitamins include:

A (retinol) antixerophthalmic;

D (calciferols) antirachitic;

E (tocopherols) anti-sterile;

K (naphthoquinols) antihemorrhagic;

Fat-soluble vitamins are included in the structure of membrane systems, ensuring their optimal functional state.

Chemically, the fat-soluble vitamins A, D, E, and K are isoprenoids.

3) the following group: vitamin-like substances. These usually include vitamins: B13 (orotic acid), B15 (pangamic acid), B4 (choline), B8 (inositol), W (carnitine), H1 (paraminbenzoic acid), F (polysaturated fatty acids), U (S = methylmethionine sulfate chloride).

Nomenclature(name) is based on the use of capital letters of the Latin alphabet with a lower numerical index. In addition, the name uses names that reflect the chemical nature and function of the vitamin.

Vitamins did not become known to mankind immediately, and for many years scientists have been able to discover new types of vitamins, as well as new properties of these useful vitamins. human body substances. Since Latin is the language of medicine throughout the world, vitamins were designated precisely with Latin letters, and later in numbers.

Assigning to vitamins not only letters, but also numbers is explained by the fact that vitamins acquired new properties, which seemed to be the simplest and most convenient to designate with the help of numbers in the name of the vitamin. For example, consider the popular B vitamin. So, today, this vitamin can be represented in a variety of areas, and to avoid confusion, it is referred to as "vitamin B1" and up to "vitamin B14". Vitamins included in this group are also called similarly, for example, “vitamins of group B”.

When the chemical structure of vitamins was finally determined, it became possible to name vitamins in accordance with the terminology adopted in modern chemistry. So names such as pyridoxal, riboflavin, and also pteroylglutamic acid came into use. Some time passed, and it became quite clear that many organic substances, already known to science for a long time, also have the properties of vitamins. Moreover, there were quite a lot of such substances. Of the most common, we can mention nicotinamide, lgesoinositol, xanthopterin, catechin, hesperetin, quercetin, rutin, as well as a number of acids, in particular, nicotinic, arachidonic, linolenic, linoleic, and some other acids.

2. 1 Fat soluble vitamins

Vitamin A (retinol) is the forerunner of the retinoids", to which they belong retinal and retinoic acid. Retinol is formed during the oxidative breakdown of provitamin ? -carotene. Retinoids are found in animal products, and β-carotene is found in fresh fruits and vegetables (especially carrots). Retinal determines the color of the visual pigment rhodopsin. Retinoic acid acts as a growth factor.

With a lack of vitamin A, night ("night") blindness, xerophthalmia (dryness of the cornea of ​​​​the eyes) develop, and dysplasia is observed.

Vitamin D (calciferol) when hydroxylated in the liver and kidneys forms a hormone calcitriol(1?,25-dihydroxycholecalciferol). Together with two other hormones (parathyroid hormone, or parathyrin, and calcitonin), calcitriol is involved in the regulation of calcium metabolism. Calciferol is formed from the precursor 7-dehydrocholesterol, present in the skin of humans and animals, upon irradiation with ultraviolet light.

If UV irradiation of the skin is insufficient or vitamin D is absent from food, vitamin deficiency develops and, as a result, rickets in children osteomalacia(softening of the bones) in adults. In both cases, the process of mineralization (inclusion of calcium) of bone tissue is disrupted.

Vitamin? includes tocopherol and a group of related compounds with a chroman ring. Such compounds are found only in plants, especially in wheat seedlings. For unsaturated lipids, these substances are effective antioxidants.

Vitamin K- the general name of a group of substances, including phylloquinone and related compounds with a modified side chain. The lack of vitamin K is observed quite rarely, since these substances are produced by the intestinal microflora. Vitamin K takes part in the carboxylation of glutamic acid residues of blood plasma proteins, which is important for the normalization or acceleration of the blood coagulation process. The process is inhibited by vitamin K antagonists (for example, coumarin derivatives), which is used as one of the methods of treatment. thrombosis.

2.2 Water soluble vitamins

Vitamin B1 (thiamine) built from two cyclic systems -- pyrimidine(six-membered aromatic ring with two nitrogen atoms) and thiazole (five-membered aromatic ring, including nitrogen and sulfur atoms) connected by a methylene group. The active form of vitamin?1 is thiamine diphosphate(TPP), which acts as a coenzyme in the transfer of hydroxyalkyl groups (“activated aldehydes”), for example, in the reaction of oxidative decarboxylation of α-keto acids, as well as in the transketolase reactions of the hexose monophosphate pathway. With a lack of vitamin? 1, a disease develops take-take, the signs of which are disorders of the nervous system (polyneuritis), cardiovascular diseases and muscle atrophy.

Vitamin B2- a complex of vitamins, including riboflavin, folic, nicotinic and pantothenic acids. Riboflavin serves as a structural element of the prosthetic groups of flavin mononucleotide [FMN (FMN)] and flavin adenine dinucleotide [FAD (FAD)]. FMN and FAD are prosthetic groups of numerous oxidoreductases (dehydrogenases), where they function as hydrogen carriers (in the form of hydride ions).

Molecule folic acid(vitamin B9, vitamin Bc, folacin, folate) includes three structural fragments: pteridine derivative, 4-aminobenzoate and one or more residues glutamic acid. The product of folic acid recovery - tetrahydrofolic (folinic) acid [THF (THF)] - is part of the enzymes that carry out the transfer of one-carbon fragments (C1-metabolism).

Figure 2 - Fat soluble vitamins

Folic acid deficiency is quite common. The first sign of deficiency is impaired erythropoiesis (megaloblastic anemia). At the same time, the synthesis of nucleoproteins and cell maturation are inhibited, and abnormal precursors of erythrocytes, megalocytes, appear. With an acute deficiency of folic acid, generalized tissue damage develops associated with impaired lipid synthesis and amino acid metabolism.

Unlike humans and animals, micro-organisms are able to synthesize folic acid de novo. Because the growth of microorganisms is inhibited sulfa drugs, which, as competitive inhibitors, block the incorporation of 4-aminobenzoic acid into the biosynthesis of folic acid. Sulfanilamide preparations cannot affect the metabolism of animal organisms, since they are not able to synthesize folic acid.

A nicotinic acid(niacin) and nicotinamide(niacinamide) (both known as vitamin?5, vitamin PP) are necessary for the biosynthesis of two coenzymes - nicotinamide adenine dinucleotide [ OVER+(NAD+)] and nicotinamide adenine dinucleotide phosphate [ NADP+(NADP+)]. Main function of these compounds, consisting in the transfer of hydride ions (reductive equivalents), is discussed in the section on metabolic processes. In animal organisms, nicotinic acid can be synthesized from tryptophan, however, the biosynthesis proceeds with a low yield. Therefore, vitamin deficiency occurs only if all three substances are simultaneously absent in the diet: nicotinic acid, nicotinamide and tryptophan. Diseases. associated with niacin deficiency, proD is a skin lesion ( pellagra), indigestion and depression.

Pantothenic acid(vitamin B3) is an amide of ?,?-dihydroxy-?,?-dimethylbutyric acid (pantoic acid) and?-alanine. The compound is essential for biosynthesis coenzyme A[CoA (CoA)] involved in the metabolism of many carboxylic acids. Pantothenic acid is also part of the prosthetic group acyl-carrying protein(APB). Because pantothenic acid is found in many foods, beriberi due to vitamin B3 deficiency is rare.

Vitamin B6-- group name of three derivatives of pyridine: pyridoxal, pyridoxine and pyridoxamine. The diagram shows the formula of iridoxal, where the aldehyde group (-CHO) is in position at C-4; in pyridoxine, this place is occupied by an alcohol group (-CH2OH); and in pyridoxamine it has a methylamino group (-CH2NH2). The active form of vitamin B6 is pyridoxal-5-phosphate(PLP), an essential coenzyme in amino acid metabolism. Pyridoxal phosphate is also part of glycogen phosphorylase, involved in the breakdown of glycogen. Vitamin B6 deficiency is rare.

Figure 2 - Fat soluble vitamins

Vitamin B12 (cobalamins; dosage form -- cyanocobalamin) is a complex compound based on a cycle corrina and containing a coordinatively bound cobalt ion. This vitamin is synthesized only in microorganisms. From food products, it is found in the liver, meat, eggs, milk and is completely absent in plant foods (note to vegetarians!). The vitamin is absorbed by the gastric mucosa only in the presence of a secreted (endogenous) glycoprotein, the so-called internal factor. The purpose of this mucoprotein is to bind cyanocobalamin and thus protect against degradation. In the blood, cyanocobalamin also binds to a special protein, transcobalamin. In the body, vitamin B12 is stored in the liver.

Figure 2 - Fat soluble vitamins

Cyanocobalamin derivatives are coenzymes involved, for example, in the conversion of methylmalonyl-CoA to succinyl-CoA, the biosynthesis of methionine from homocysteine. Cyanocobalamin derivatives are involved in the reduction of ribonucleotides by bacteria to deoxyribonucleotides.

Vitamin deficiency or malabsorption of vitamin B12 is associated mainly with the cessation of the secretion of intrinsic factor. The consequence of beriberi is pernicious anemia.

Vitamin C ( L-ascorbic acid) is a β-lactone of 2,3-dehydrogulonic acid. Both hydroxyl groups are acidic, and therefore, upon loss of a proton, the compound can exist in the form ascorbate anion. A daily intake of ascorbic acid is necessary for humans, primates and guinea pigs, since these species lack the enzyme gulonolactone oxidase(EC 1.1.3.8), catalyzing the last step in the conversion of glucose to ascorbate.

Vitamin C comes from fresh fruits and vegetables. Ascorbic acid is added to many drinks and foods as an antioxidant and flavoring agent. Vitamin C is slowly destroyed in water. Ascorbic acid as a strong reducing agent takes part in many reactions (mainly in hydroxylation reactions).

Of the biochemical processes involving ascorbic acid, mention should be made of collagen synthesis, tyrosine degradation, syntheses catecholamine and bile acids. The daily requirement for ascorbic acid is 60 mg - a value not typical for vitamins. Vitamin C deficiency is rare today. Deficiency manifests itself after a few months in the form of scurvy (scurvy). The consequences of the disease are atrophy of connective tissues, disorder of the hematopoietic system, loss of teeth.

Vitamin H (biotin) found in the liver, egg yolk and other foods; in addition, it is synthesized by the intestinal microflora. In the body, biotin (through the α-amino group of the lysine residue) is associated with enzymes, for example, with pyruvate carboxylase(EC 6.4.1.1), catalyzing the carboxylation reaction. During the transfer of the carboxyl group, two N-atoms of the biotin molecule in an ATP-dependent reaction bind the CO2 molecule and transfer it to the acceptor. Biotin with high affinity (Kd = 10 - 15 M) and specificity binds avidin squirrel chicken egg. Since avidin denatures when boiled, vitamin H deficiency can only occur when raw eggs are eaten.

2.3 Group of vitamin-like substances

In addition to the above two main groups of vitamins, there is a group of various chemical substances, of which part is synthesized in the body, but has vitamin properties. The body needs them in relatively small amounts, but the effect on the functions of the body is quite strong. These include:

Irreplaceable nutrients with plastic function: choline, inositol.

Biologically active substances synthesized in the human body: lipoic acid, orotic acid, carnitine.

Pharmacologically active food substances: bioflavonoids, vitamin U - methylmethionine sulfonium, vitamin B15 - pangamic acid, microbial growth factors, para-aminobenzoic acid.

Recently, another factor has been discovered, called pyrroloquinoline quinone. Its coenzyme and cofactor properties are known, but vitamin properties have not yet been disclosed.

The main difference between vitamin-like substances is that when they are deficient or overabundant, they do not occur in the body of various pathological changes characteristic of avitaminosis. The content of vitamin-like substances in food is quite sufficient for the vital activity of a healthy organism.

For a modern person, it is necessary to know about the precursors of vitamins. The source of vitamins, as you know, are products of plant and animal origin. For example, vitamin A in finished form is found only in animal products (fish oil, whole milk, etc.), and in plant products only in the form of carotenoids - their predecessors. Therefore, eating carrots, we get only a precursor of vitamin A, from which vitamin A itself is produced in the liver. Pro-vitamins include: carotenoids (the main one is carotene) - a precursor of vitamin A; sterols (ergosterol, 7-dehydrocholesterol, etc.) - precursors of vitamin D;

Conclusion

So, from the history of vitamins, we know that the term "vitamin" was first used to refer to a specific food component that prevented the beriberi disease common in countries where they ate a lot of polished rice. Since this component had the properties of an amine, the Polish biochemist K. Funk, who first isolated this substance, called it vitamin- essential for life amine.

Currently vitamins can be characterized as low molecular weight organic compounds, which, being a necessary component of food, are present in it in extremely small quantities compared to its main components. vitamins- These are substances that ensure the normal course of biochemical and physiological processes in the body. vitamins- a necessary element of food for humans and a number of living organisms, tk. are not synthesized or some of them are synthesized in insufficient quantities by this organism.

primary source vitamins are plants, where they are predominantly formed, as well as provitamins - substances from which vitamins can be formed in the body. A person receives vitamins either directly from plants, or indirectly through animal products, in which vitamins have been accumulated from plant foods during the life of the animal.

Vitamins are divided into two large groups: fat-soluble vitamins and water-soluble vitamins. In the classification of vitamins, in addition to the letter designation, the main biological effect is indicated in brackets, sometimes with the prefix "anti", indicating the ability of this vitamin to prevent or eliminate the development of the corresponding disease.

To fat-soluble vitamins include: Vitamin A (antixerophthalic), Vitamin D (antirachitic), Vitamin E (reproductive vitamin), Vitamin K (antihemorrhagic)\

To water-soluble vitamins include: Vitamin B1 (anti-neuritis), Vitamin B2 (riboflavin), Vitamin PP (anti-pelgric), Vitamin B6 (anti-dermatitis), Pantothene (anti-dermatitis factor), Biotite (vitamin H, growth factor for fungi, yeast and bacteria, anti-seborrheic), Inositol . Para-aminobenzoic acid (bacterial growth factor and pigmentation factor), Folic acid (antianemic vitamin, growth vitamin for chickens and bacteria), Vitamin B12 (antianemic vitamin), Vitamin B15 (pangamic acid), Vitamin C (antiscorbutic), Vitamin P (permeability vitamin ).

Main feature fat soluble vitamins is their ability to accumulate in the body so to speak "in reserve". They can be stored in the body for a year and consumed as needed. However, too much income fat soluble vitamins dangerous for the body, and can lead to undesirable consequences. Water Soluble Vitamins do not accumulate in the body and in case of an overabundance are easily excreted in the urine.

Along with vitamins, there are substances whose deficiency, unlike vitamins, does not lead to pronounced disorders. These substances belong to the so-called vitamin-like substances:

Today, 13 low molecular weight organic compounds which are classified as vitamins. Compounds that are not vitamins, but can serve as precursors for their formation in the body, are called provitamins. The most important provitamin is the precursor of vitamin A - beta-carotene.

The value of vitamins very large for the human body. These nutrients support the work of absolutely all organs and the whole organism as a whole. Lack of vitamins leads to a general deterioration in the state of health of a person, and not of his individual organs.

Diseases that occur due to the lack of certain vitamins in food, began to be called beriberi. If the disease occurs due to the lack of several vitamins, it is called multivitaminosis. More often you have to deal with the relative lack of any vitamin; this disease is called hypovitaminosis. If a diagnosis is made in a timely manner, then beriberi and especially hypovitaminosis can be easily cured by introducing the appropriate vitamins into the body. Excessive administration of certain vitamins to the body can cause hypervitaminosis.

List of sources used

1. Berezov, T.T. Biological chemistry: Textbook / T.T. Berezov, B.F. Korovkin. - M.: Medicine, 2000. - 704 p.

2. Gabrielyan, O.S. Chemistry. Grade 10: Textbook (basic level) / O.S. Gabrielyan, F.N. Maskaev, S.Yu.

3. Manuilov A.V. Fundamentals of chemistry. Electronic textbook / A.V.Manuilov, V.I.Rodionov. [Electronic resource]. Access mode: http://www.hemi.nsu.ru/

4. Chemical Encyclopedia [Electronic resource]. Access mode: http://www.xumuk.ru/encyklopedia/776.html

MOU "Nikiforovskaya secondary school No. 1"

Vitamins and the human body

Completed by: student 10 B class

Polyakov Vitaly

Teacher: Sakharova L.N.

Dmitrievka

Introduction

1.1. Vitamin B1

1.2. Vitamin B2

1.3. Vitamin B3

1.4. Vitamin B6

1.5. Vitamin B9

1.6. Vitamin C

1.7. Vitamin P

1.8. Vitamin PP

1.9. Vitamins H, F and U

Chapter II. Fat soluble vitamins

2.1. Vitamin A

2.2. Vitamin D

2.3. Vitamin E

2.4. Vitamin K

Conclusion

Bibliography

Introduction

Vitamins are low molecular weight organic compounds of various chemical nature, necessary for the implementation critical processes occurring in a living organism.

For normal human life, vitamins are needed in small quantities, but since they are not synthesized in the body in sufficient quantities, they must be supplied with food as a necessary component of it. Their absence or deficiency in the body causes hypovitaminosis (diseases resulting from a prolonged lack) and beriberi (diseases resulting from a lack of vitamins). When taking vitamins in quantities significantly exceeding physiological norms, hypervitaminosis can develop.

Even in ancient times, people knew that the absence of certain foods in the diet can cause serious diseases (beriberi, "night blindness", scurvy, rickets), but only in 1880, the Russian scientist N.I. Lunin experimentally proved the need for food components unknown at that time for normal functioning organism. They got their name (vitamins) at the suggestion of the Polish biochemist K. Funk (from Latin vita - life). Currently, over thirty compounds related to vitamins are known.

Since the chemical nature of vitamins was discovered after their establishment biological role, they were conditionally designated by the letters of the Latin alphabet (A, B, C, D, etc.), which has been preserved to this day.

As a unit of measurement of vitamins, milligrams (1 mg = 10–3 g), micrograms (1 μg = 0.001 mg = 10–6 g) per 1 g of product or mg% (milligrams of vitamins per 100 g of product) are used. A person's need for vitamins depends on his age, state of health, living conditions, the nature of his activity, the time of year, and the content of the main components of nutrition in food. General knowledge about the need for adults in vitamins is given in table 2 at the end of the abstract (in the Conclusion). And we will analyze this in more detail in our chapters.

By solubility in water or fats, all vitamins are divided into two groups:

Water-soluble (B1, B2, B6, PP, C, etc.);

Fat-soluble (A, E, D, K).

Chapter I. Water-soluble vitamins

The main source of this class of vitamins are vegetables and fruits. Together with vitamins, they also contain phytoncides that have antiseptic and disinfecting effects (onions, garlic, Antonov apples, etc.) and essential oils (citrus fruits, spices, herbs, etc.), which contribute to sanitation digestive system.

1.1. Vitamin B1

Technological progress, an increasing amount of information, a sharp decrease in muscle load - all this and much more contributes to the development of such diseases as neurosis, obesity and obesity, early atherosclerosis, hypertension, coronary heart disease. They are often called diseases of civilization. The reasons in one case or another may be different, but often the occurrence of these diseases is significantly contributed by the lack of B vitamins, and especially B1.

Vitamin B1, or thiamine, the first open vitamin group B. The structure and content in its products is as follows:

Most often, this vitamin occurs as a compound with chlorine (thiamine chloride, Thiaminichloridum), but sometimes a compound with bromine (thiamine bromide) is also found.

Vitamin B1 contributes to the growth of the body, as well as the normalization of gastric peristalsis and the acidity of gastric juice. Its deficiency is accompanied by a disorder of the body's vital functions, insomnia, irritability, and in severe cases, paralysis. lower extremities. The daily requirement of an adult is 2 mg. The source of vitamin B1 are: wholemeal bread, cereals, meat, nuts. Especially a lot of vitamin B1 in the germs and shells of wheat, oats, buckwheat, brewer's yeast, green peas.

People doing heavy physical work and pregnant women need 2.5 mg, nursing mothers - 3 mg of vitamin B1.

The improvement of technological processes, the ever higher purification of food raw materials have led to the fact that less and less (and sometimes not at all) vitamin B1 remains in the final product. As a rule, it is located in those parts of the product that are removed according to the current technology. We are eating more and more bread and rolls from high-grade flour, cakes, pastries, cookies, our food is becoming more refined, and less and less we are dealing with natural products that have not undergone any technological processing.

Table 1. The content of vitamins in wheat bread

You can increase the intake of B vitamins with food, in particular, by consuming more coarse bread (or bread baked from fortified flour). For comparison, consider the data in Table 1.

It can be seen that in bread baked from poor in vitamins, but then fortified flour of the highest grade, the content of vitamin B is quite high.

1.2. Vitamin B2

Vitamin B2, riboflavin (Riboflavinum) regulates the level of sugar and nitrogen in the body. It is part of the enzymes that accelerate redox processes and is closely related to cellular respiration. Vitamin B2 improves metabolism and normalizes the functional activity of the central nervous system, blood capillaries, secretory glands of the stomach and intestines, liver, skin and mucous membranes, is necessary for the synthesis of protein and fat. The daily requirement for it is 2-3 mg.

Vitamin B2 is found in meat, egg white, cow butter, milk, cheese. Different amounts of this vitamin are found in bread made from different types of flour (Table 1). And also found in peas, spinach, tomato, green onions, germs and shells of cereals, buckwheat. Especially a lot of it in the yeast and liver of cattle.

1.3. Vitamin B3

Vitamin B3 - pantothenic acid. With a lack of this vitamin, diseases of the heart, nervous system, skin occur, the absorption of proteins, carbohydrates and fats is disturbed. The daily requirement for this vitamin is 5-10 mg. Found in large quantities in fruits black currant, raspberries, sea buckthorn, cherries.

1.4. Vitamin B6

Vitamin B6 - pyridoxine. This vitamin regulates the activity of the nervous system, prevents skin disease. With a lack of it in humans (newborns are most sensitive to deficiency), there are seizures, nervous disorders, gastric diseases, nausea, loss of appetite, inflamed skin and eyes, impaired absorption of amino acids and proteins.

The daily requirement is 2-3 mg.

Usually, the need for vitamin B6 is fully satisfied by food: "legume" vegetables, corn, unpeeled grains of cereals, banana fruits, plums, apple trees, sea buckthorn, raspberries, white, black and red currants.

For medicinal purposes, vitamin B6 is used for toxicosis of pregnancy, inflammatory processes accompanied by education a large number histamine, with irritability, chorea, eczema, pellagra (together with vitamin PP), as well as to activate the production of adrenaline and serotonin, improve the regeneration of the mucous membranes of the stomach and intestines and increase hematopoietic function.

1.5. Vitamin B9

Vitamin B9 - folic acid (folacin, from lat. folium - leaf) is involved in the processes of hematopoiesis - it transfers one-carbon radicals, - and also (together with vitamin B12) in the synthesis of amino and nucleic acids, choline, purine and pyrimidine bases.

This vitamin is used for weakening and impaired hematopoietic function and various forms of anemia, liver disease (especially with obesity), ulcerative colitis, neurasthenia, viral hepatitis.

With a lack of folic acid, there are violations of hematopoiesis, the digestive system, a decrease in the body's resistance to diseases.

A lot of folic acid is found in greens and vegetables (mcg%): parsley - 110, lettuce - 48, beans - 36, spinach - 80, as well as in the liver - 240, kidneys - 56, cottage cheese - 35-40, bread - 16- 27. Little in milk - 5 mcg%. Vitamin B9 is produced by the intestinal microflora.

1.6. Vitamin C

Vitamin C, ascorbic acid, is a vitamin above vitamins. It is the only one directly related to protein metabolism. Little ascorbic acid - you need a lot of protein. On the contrary, with a good supply of ascorbic acid, a minimum amount of protein can be dispensed with.

Vitamin C is involved in the regulation of redox processes, in carbohydrate metabolism, promotes blood clotting and tissue regeneration, takes part in the formation steroid hormones and increases the phagocytic function of leukocytes, is a very active antidote for poisoning with mercury and lead salts.

To prevent C-avitaminosis, large doses of ascorbic acid are not required, 20 mg per day is sufficient. This amount of ascorbic acid was introduced for prevention into the soldier's diet already at the beginning of the Great Patriotic War, in 1941. In all past wars, there were more victims of scurvy than the wounded ...

After the war, a commission of experts recommended 10-30 mg of ascorbic acid for protection against scurvy. However, the norms now adopted in many countries exceed this dose by 3-5 times, since vitamin C also serves other purposes. To create an optimal internal environment in the body that can withstand numerous adverse effects, it must be sustainably provided with vitamin C; this, by the way, contributes to high performance.

We note in passing that the preventive nutrition of workers in hazardous chemical industries necessarily includes vitamin C as a protective agent against toxicosis - it blocks the formation hazardous products exchange.

What can be recommended now as the main and effective measure for the prevention of C-vitamin deficiency? No, not just ascorbic acid, even in a large dose, but a complex consisting of vitamin C, vitamin P and carotene. By depriving the body of these three, we deduce the exchange in an unfavorable direction - towards greater body weight and increased nervousness. At the same time, this complex has a beneficial effect on the vascular system and serves as an undoubted prophylactic.

Vitamin C, vitamin P and carotene are most fully represented in vegetables, berries, greens and herbs, in many wild plants. Apparently, they act synergistically, i.e. their biological effects are mutually reinforcing. In addition, vitamin P is in many ways similar to vitamin C, but the need for it is about half as much. Taking care of the C-vitamin adequacy of nutrition, it is necessary to take into account the content of vitamin P.

Here are a few examples: blackcurrant (100 g) contains 200 mg of vitamin C and 1000 mg of vitamin P, rose hips contain 1200 mg of vitamin C and 680 mg of vitamin P, strawberries contain 60 mg and 150 mg, respectively, apples contain 13 mg and 10-70 mg, in oranges - 60 mg and 500 mg.

With a lack of vitamin C in the body, irritability, drowsiness, easy fatigue occur, a person is prone to colds and infectious diseases. Insufficient intake of ascorbic acid or its complete absence causes scurvy. More often, such vitamin deficiency is observed at the end of winter and early spring.

To combat vitamin deficiency, it is necessary to increase the content of fresh vegetables and fruits in the diet.

It is vegetables and fruits that are the only and exclusive suppliers of vitamins C, P and carotene. Vegetables and fruits are an unsurpassed means for normalizing the vital activity of beneficial intestinal microflora, especially its synthetic function - some vitamins are synthesized by intestinal microorganisms, but this process is inhibited without vegetables and fruits. Vegetables and fruits also normalize metabolism, especially fat and carbohydrate metabolism, and prevent the development of obesity.

The synthesized drug is used in the treatment of scurvy, rheumatic processes, tuberculosis, dystrophy, bleeding, etc.

It is now popular to treat many painful conditions with the use of a large amount of pharmacy ascorbic acid (including recommendations for self-treatment). Pure ascorbic acid should be used with caution. There is information that long-term use large doses of it can lead to inhibition of the insulin-forming function of the pancreas. When treating with vitamin C in the form of preparations, one must take into account its ability to stimulate the function of the adrenal glands, which, under certain conditions, can cause impaired renal function. Contraindications to the use of vitamin C preparations are thrombophlebitis and a tendency to form blood clots.

The action of the vitamin in the composition of food plants is usually softened and is not accompanied by unpleasant phenomena.

1.7. Vitamin P

Vitamin P gets its name from the Hungarian word paprika, red capsicum, from which it was first isolated. This vitamin reduces the permeability and capacity of blood capillaries. He has importance in the prevention of hemorrhages, including the brain and heart muscle, normalizes hematopoiesis and the state of the vascular walls with mild radioactive exposure. Vitamin P also contributes to the retention of vitamin C in the body.

Bioflavonoids (substances P-vitamin action) normalize the permeability and elasticity of the walls of blood vessels, prevent their sclerosis, maintain normal blood pressure, reducing it to normal in hypertension. A decrease in the elasticity of blood vessels with a lack of vitamin P can lead to their rupture, especially with increased blood pressure and, consequently, to dangerous internal hemorrhages in the heart muscle and cerebral cortex. The combined action of vitamins C and P is very useful in many infectious diseases, especially when the lesion is pronounced. vascular wall, or after an illness, when ulcerative lesions form in the intestines. The daily requirement for vitamin P is about 200 mg.

Sources of vitamin P are buckwheat green mass, immature walnuts, potato flowers, marigolds, rose hips, sea buckthorn, black currants, grapes, cherries, lingonberries, chokeberries, green tea leaves, lemon fruits. Most of all it is contained in the fruits of chokeberry, mountain ash, wild rose, small-fruited apples.

Pharmacy vitamins P: citrine - isolated from lemon juice; rutin - isolated from buckwheat leaves; catechins - isolated from green tea leaves.

1.8. Vitamin PP

Vitamin PP (niacin, vitamin B5). This name means two substances with vitamin activity: nicotinic acid and its amide (nicotinamide).

A nicotinic acid. Regulates the activity of nerve cells of the cerebral cortex and other parts of the central and peripheral nervous system. In its absence or lack of nutrition, nervous and mental disorders, inflammation of the mucous membrane of the mouth and tongue, catarrhal condition of the stomach (gastritis), diarrhea, and skin lesions occur.

The daily requirement for nicotinic acid in adults and children is 15 mg, in pregnant and lactating women - 20-25 mg.

Nicotinic acid is found in large quantities in meat, liver, kidneys, heart of cattle, brewer's and baker's yeast, wheat, buckwheat, mushrooms, herring.

Niacin activates the “work” of a large group of enzymes (dehydrogenases) involved in redox reactions that occur in cells. Nicotinamide coenzymes play an important role in tissue respiration. With a lack of vitamin PP in the body, lethargy, fatigue, insomnia, palpitations, and reduced resistance to infectious diseases are observed.

Sources of vitamin PP (mg%) - meat products, especially the liver and kidneys: beef - 4.7; pork - 2.6; lamb - 3.8; offal - 3.0-12.0. Rich in niacin and fish: 0.7-4.0 mg%. Milk and dairy products, eggs are poor in vitamin PP. The content of niacin in vegetables and legumes is low.

Vitamin PP is well preserved in foodstuffs, is not destroyed by light, air oxygen, in alkaline solutions. Cooking does not lead to significant losses of niacin, however, part of it (up to 25%) can pass into water when meat and vegetables are cooked.

1.9. vitamins H, F and U

Vitamin H (biotin) is a metabolic regulator. With its deficiency, young children develop inflammation of the skin with peeling, anemia and cholesterolemia, diseases of the mucous membranes of the mouth and lips, drowsiness, strong weight loss, lack of appetite. The need for a vitamin (0.3-0.5 mg) is usually met by the diet. Contained in beans, peas, cauliflower, onions, mushrooms, strawberries, raspberries, sea buckthorn, red and black currants.

Vitamin F converts cholesterol into soluble compounds and facilitates their removal from the body. It is used for the prevention and treatment of atherosclerosis, eczema and ulcerative skin lesions! To meet the daily requirement of an adult in this vitamin, 20-30 g of vegetable oil is enough. Especially a lot of vitamin F in sea buckthorn oil.

Vitamin U is called an anti-ulcer factor. It has a curative effect on gastritis, peptic ulcer stomach and duodenum, as well as cardiovascular and skin diseases (including cracks in the skin). It is contained in a significant amount in the juice of cabbage (including sauerkraut), as well as some other vegetables.

Chapter II . Fat soluble vitamins

Fat-soluble vitamins are distinguished by the following features:

fat-soluble vitamins are absorbed by the body only in the presence of fats and bile, as they dissolve in them;

are capable of accumulating in the body when ingested in large quantities, which, in turn, can lead to the development of hypervitaminosis;

The presence of several analogs with a similar structure and identical biological action. So, vitamins A and K have two analogues each, vitamin E has four analogues, and vitamin D has ten analogues.

Since these vitamins are insoluble in water and can be extracted with organic solvents, they are classified as lipids. Fat-soluble vitamins have one common structural feature - their molecules are built from isoprene structures - isoprenoid blocks, like terpenes and steroids.

2.1. Vitamin A

Vitamin A (retinol) is involved in biochemical processes associated with the activity of cell membranes, promotes normal metabolism, growth and development of the body, ensures the normal functioning of the lacrimal, sebaceous, sweat glands, increases the body's resistance to infection. Vitamin A takes part in the synthesis of hormones of the adrenal cortex and gonads. Vitamin A ensures the normal functioning of vision (especially at dusk).

The participation of retinol in the process of vision lies in the fact that the complex compound contained in the retina - rhodopsin, or visual purple, breaks down into its constituent parts: protein (opsin) and aldehyde (retinal), which is reduced to retinol:

With its deficiency, vision deteriorates (xerophthalmia - dryness of the corneas; "night blindness"), growth slows down young body, especially bones, there is damage to the mucous membranes respiratory tract, digestive system. Found only in products of animal origin, especially a lot of it in the liver of marine animals and fish. In fish oil - 15 mg%, cod liver - 4; butter - 0.5; milk - 0.025. A person's need for vitamin A can also be satisfied by plant foods, which contain its provitamins - carotenes. From the β-carotene molecule, two molecules of vitamin A are formed. β-Carotene is most in carrots - 9.0 mg%, red pepper - 2, tomatoes - 1, butter - 0.2-0.4 mg%. Vitamin A is destroyed by light, atmospheric oxygen, heat treatment(up to 30%).

2.2. Vitamin D

Vitamin D - calciferol - this term refers to two compounds: ergocalciferol (D2) and cholecalciferol (D3).

Vitamin D in the human body is formed when the skin is exposed to the sun or the rays of a quartz lamp. Plants contain provitamin D, which is converted to vitamin D also by exposure to ultraviolet rays.

Vitamin D contributes to the retention of phosphorus and calcium in the human body and their deposition in bone tissue, regulates the content of these elements in the blood. The absence leads to the development of rickets in children and softening of the bones (osteoporosis) in adults. The result of the latter is bone fractures. Calciferol is found in products of animal origin (mcg%): fish oil - 125; cod liver - 100; beef liver- 2.5; eggs - 2.2; milk - 0.05; butter - 1.3-1.5.

The need is partially satisfied due to its formation in the skin under the influence of ultraviolet rays from the provitamin 7-dihydrocholesterol. Vitamin D is almost not destroyed by cooking.

2.3 . Vitamin E

Tocopherols (vitamin E) are an active antioxidant. Vitamin E affects the biosynthesis of enzymes. It is used for muscular dystrophy (exhaustion), dermatomyositis, in violation of menstrual cycle in women and gonadal function in men. In the body, it is involved in the regulation of spermatogenesis and the development of the embryo. Vitamin E is necessary for high physical exertion (especially for athletes during the competition). This vitamin is found mainly in plants and in very small amounts in animal tissues (most of all in the liver). It is soluble in fats, adding it to fats prevents them from going rancid.

With beriberi, the functions of reproduction, the vascular and nervous systems are disturbed. Vitamin E is important for the prevention of vascular sclerosis, muscle dystrophy and other diseases.

Green beans and beans can serve as a source of vitamin E. green pea, lettuce, cabbage, parsley, onion feathers, young cereal sprouts, as well as vegetable oils of sunflower, corn, cottonseed, sea buckthorn, soybean, peanut.

Vitamin E is relatively resistant to heat and is destroyed by ultraviolet rays.

2.4. Vitamin K

Vitamin K gets its name from the Latin word coagulation, which means clotting (blood). Under the general name "Vitamin K" refers to several compounds. It is an antihemorrhagic agent: it contributes to normal blood clotting and tissue regeneration, and also has an analgesic effect. It is used for jaundice, acute hepatitis, bleeding, burns, injuries and wounds, frostbite, radiation sickness and hemorrhoids. A lack of vitamin K is often observed with inflammation of the stomach, diseases of the liver and the cardiovascular system. The vitamin is found in spinach, cabbage, green tomatoes, nettle leaves, needles, etc. It should be noted that vitamin K is quickly destroyed by sunlight.

With a lack of vitamin K1 (phylloquinone), blood clotting decreases, which can cause severe internal hemorrhages, lead to liver and heart disease, poor wound healing, and weakened intestinal motility. The daily requirement is 10 mg. In sufficient quantities contained in the berries of black currant, mountain ash, sea buckthorn, chokeberry and dog rose.

Conclusion

The complete absence of any vitamin in the body causes beriberi - serious illness organism. More common are cases of partial vitamin deficiency - hypovitaminosis, which are manifested by mild malaise, fatigue, decreased efficiency, increased irritability, decreased body resistance to infections.

In winter and spring, the body depletes its vitamin resources, their reserves in food are significantly reduced, so it is necessary to replenish the deficiency of vitamins.

The causes of hypovitaminosis can be:

Monotonous and, as a rule, malnutrition;

Limited food during religious fasts;

Increased need for vitamins during pregnancy and lactation, body growth, etc.;

Various diseases that destroy the absorption or assimilation of vitamins, etc .;

In some cases, the lack of sunlight.

Both extremes are harmful: both a lack and an excess of vitamins. So, with excessive consumption of vitamins, poisoning (intoxication) of the body develops, called hypervitaminosis. It is very often observed in guys who are engaged in bodybuilding, which is so fashionable now - bodybuilding and often consume nutritional supplements and vitamins immoderately.

It is clear that excess doses of fat-soluble vitamins that can accumulate in the body have a more toxic effect, and excess doses of water-soluble vitamins are less toxic, because they are more easily removed from it through the kidneys.

And all the material on the main vitamins can be seen in the table:

Table 2. Daily human need for vitamins and their main functions

Bibliography

1. Aleksentsev V.G. Vitamins and man. - M.: Bustard, 2006. - 453 p.

2. Gabrielyan O.S. etc. Chemistry. Grade 10: textbook. for general education institutions. – M.: Bustard, 2002. – 304 p.

3. Gabrielyan O.S., Ostroumov I.G. Chemistry. Grade 10: method. allowance. – M.: Bustard, 2001. – 160 p.

4. Tsvetkov L.A. Organic chemistry: textbook. for 10 cells. avg. school – M.: Enlightenment, 1988. – 240 p.

5. Yakovleva N.B. The chemical nature of vitamins necessary for life. – M.: Enlightenment, 2006. – 120 p.

According to their physicochemical properties, vitamins are divided into two groups: fat-soluble vitamins (lipovitamins) and water-soluble vitamins (hydrovitamins).

It is customary to designate vitamins in capital letters of the Latin alphabet (A, D, E, B 1 . B 2, etc.), as well as according to the disease that this vitamin cures with the addition of "anti", for example, antixerophthalmic, antirachitic, antineuritis, etc. .d. or by chemical (conditional) name: retinol, calciferol, biotin, ascorbic acid, etc.

I. Fat-soluble vitamins

1. Vitamin A - (antixerophthalmic)

2. Vitamin D- (anti-rachitic)

3. Vitamin E - (vitamin of reproduction), tocopherol

4. Vitamin K - (antihemorrhagic)

5 Vitamin F - (unsaturated fatty acids, for the synthesis of prostaglandins)

6. Vitamin Q - ubiquinone

II. Water soluble vitamins

1. Vitamin B 1 - (antineuritic, thiamine)

2. Vitamin B 2 - (riboflavin); regulates the growth of animals

3. Vitamin B6 - (antidermatitis, pyridoxine)

4. Vitamin B 12 - (antianemic, cyanocobalamin)

5. Vitamin B, PP - (anti-pelgric, niacin, nicotinamide)

6. Folic acid (antianemic)

7. Pantothenic acid (antidermatitis, B 3); regulates the metabolism of carbohydrates, fats.

8. Biotin (vitamin H, anti-seborrheic, bacterial, fungal growth factor)

9. Vitamin C (anti-scurvy)

10. Vitamin P (permeability vitamin).

In addition to these two main groups of vitamins, there is a group of various chemicals that have the properties of vitamins: choline, lipoic acid, vitamin B 15, (pangamic acid), inositol, linolenic acid, linoleic acid, vitamins B 11, B 14, etc.

Vitamin A–retinol, antixerophthalmic

With a lack of vitamin A in the body of animals, a number of specific metabolic disorders occur, which lead to growth retardation, a decrease in milk and egg productivity, and an easy susceptibility to infection. In more severe cases, specific signs develop: visual impairment (night blindness), damage to epithelial tissues (dryness and desquamation of the epithelium of the skin and mucous membranes), including the cornea of ​​\u200b\u200bthe eye (its dryness and inflammation - xerophthalmia). Dryness of the skin and mucous membranes contributes to the penetration of pathogens into the body, which leads to the occurrence of dermatitis, catarrh of the respiratory tract, inflammation of the intestines. All types of farm animals, especially young animals, are sensitive to a lack of vitamin A.

In its free form, vitamin A is found in fish liver, fish oil, colostrum and milk of cows, and in other feeds of animal and vegetable origin.

According to the chemical structure, it is a cyclic unsaturated, monohydric alcohol. It is based on a β-ionone ring.

Vitamin A 1 (retinol)

A side chain containing two isoprene (methylbutadiene) residues and a primary alcohol group is attached to the β-ionone ring. A number of chemical properties of this compound are explained by the presence of a large number of double bonds in the composition of its molecule. In the absence of oxygen, vitamin A can be heated to 120-130°C without any change. In the presence of oxygen, vitamin A is destroyed quite quickly. Known isomers of vitamin A (cis- and transforms), as well as vitamin A 2, they differ slightly in properties.

Plant foods do not contain vitamin A itself, but its precursors - carotenoids. Currently, about 80 carotenoids are known, but only α, β and γ-carotenes and cryptoxanthin are important for animal nutrition. Carotenes were first isolated from carrots and got their name from it (Latin carota - carrots).

β -carotene

The main source of vitamin A for animals is good quality hay. Therefore, the classiness of hay is determined by the content of carotene. So, bean hay of the first class should contain 30 mg / kg of carotene, the second class - 20 mg / kg, the third class - 15 mg / kg, and cereal hay, respectively - 20; 15 and 10 mg/kg.

The structure of carotene is fully established. They differ from each other in the structure of the rings. So, in β-carotene there are 2 rings of β-ionone, in α-carotene there is one ring of α-ionone and one ring of β-ionone; γ-carotene contains only one ring of β-ionone; β-carotene is the most common in nature, 90% of carotenoids in green plants are β-carotene, and cryptoxanthin predominates in yellow corn. In different animals, the ability to use carotene in feed is not the same. Finishing pigs can use 25-30% grass meal carotene, but chickens only 0.6%. In the body, carotene is converted into vitamin A - in the intestinal wall, liver, mammary gland under the action of the enzyme lipoxidase, i.e. the conversion of carotene to vitamin A occurs as a result of redox reactions. The extent to which β-carotene is used for conversion to vitamin A in the body is species-specific. So, the bird uses carotene better than pigs and ruminants, and carnivores hardly use it.

The biological role is varied (growth vitamin, skin-protecting vitamin, anti-infective vitamin, fertility vitamin). A high and stable level of productivity, along with a good protective reaction of the body, is achievable only with optimal provision of animals with vitamin A. In addition, the quality of animal products - the content of vitamin A in milk and eggs is closely correlated with the provision of animals with it. So, the yellowish tint of butter or the color intensity of egg yolk is closely related to the body's supply of vitamin A.

One of the most important functions of vitamin A is its participation in the formation of the complex protein rhodopsin, the visual pigment of the retina, i.e. he takes part in the reactions of light perception. The eye of animals has two light-sensitive devices - rods and cones. Cones are not very sensitive organs, they function during the day in good light. Rods are very sensitive devices of the eye, they mobilize vision in low light. The rods contain the chromoprotein rhodopsin, which consists of the protein opsin and vitamin A (retinal). Under the influence of light, cis-retinal passes into the trans-retinal photoisomer, after which rhodopsin decomposes into the protein opsin and retinal, and in the dark these particles recombine, which makes it possible to see at dusk. The formation of rhodopsin is a complex process carried out with the participation of a number of enzymes. When retinal is cleaved from rhodopsin, part of it is destroyed, therefore, during the resynthesis of the rhodopsin molecule, new vitamin A molecules are required.

In recent years, it has been proven that the synthesis of carotene is carried out by the intestinal microflora in ruminants. Vitamin A deficiency is the cause of death of young farm animals and birds in the first days after birth due to impaired function of the epithelium of the intestinal mucosa and respiratory tract.

In the practice of animal husbandry, the phenomenon of hypervitaminosis is also observed in connection with the use of synthetic vitamin retinol acetate. There are known cases of mass illness of people in connection with the consumption of chicken (broiler) liver containing vitamin A at a concentration of 4000 mg/kg, as a result of an overdose of retinol acetate in the diet of broiler chickens.

Vitamins.

General information about vitamins.

vitamins usually called organic substances, the presence of which in small quantities in the food of humans and animals is necessary for their normal functioning.

vitamins participate in a variety of biochemical reactions, performing a catalytic function as part of the active centers of a large number of various enzymes, or acting as informational regulatory mediators, performing the signal functions of exogenous prohormones and hormones.

The term "vitamins", i.e. “amines of life” (from lat. Vita – life), owes its appearance to the fact that the first isolated vitamins belonged to the class of amines. However, later it turned out that the presence of an amino group in vitamins is not necessary.

Vitamins are not a special group of organic compounds, so it is not possible to classify them based on their chemical structure, but they can be divided into water-soluble (hydrovitamins) and fat-soluble (lipovitamins).

Water soluble vitamins include:

• b vitamins,
• pantothenic acid,
• vitamin PP,
• vitamin R,
• vitamin C,
• biotin,
• folic acid, etc.

Fat-soluble vitamins include:

• carotene (provitamin A),
• vitamin A,
• vitamin D
• vitamin E
• vitamin K,
• vitamin F, etc.

Vitamins in cosmetics.

vitamins have not only a local "rejuvenating" effect on the skin, but are absorbed through the skin by the body, having a beneficial effect on it.

In various local pathological processes due to malnutrition of cells or other causes (destruction of vitamins by microorganisms, etc.), the supply of vitamins to the tissue does not meet its needs. As a result of this vitamin deficiency pathological process gets complicated. The local administration of the missing vitamin can greatly facilitate and accelerate recovery due to the general stimulating effect on tissue growth.

With regard to cosmetics, this hypothesis should be expanded, since flabbiness of exposed skin areas (face, neck, hands) and early wrinkles depend not only on insufficient supply of vitamins to the skin, but also on the washing out of fat-soluble vitamins during frequent washing with soap or greasing.

Due to the fact that vitamins favor cell stimulation, they began to be used in cosmetics - creams, toilet milk, toilet waters and oils.

vitamins have a very beneficial effect, eliminating sagging, open pores, wrinkles, eczema (especially dry), darkening of the skin. They promote the metabolism of the skin, accelerate and facilitate the absorption by the skin of food products delivered by the blood, and thereby increase its tone: a drop in tone is precisely the result of skin aging and the appearance of wrinkles.

First of all, there was the question of the possibility of assimilation of vitamins by the skin. It has now been proven that the cutaneous route for administering vitamins is unquestionably effective. Hydrovitamins are very easily absorbed by the skin, and lipovitamins need special conditions: the presence of fatty substances in the preparation and always in the form of the thinnest emulsion or, even better, a colloidal suspension.

The expediency of using fat-soluble vitamins in the form of a colloidal suspension or fine emulsion is explained as follows. It is known that when taken orally, vitamins (for example, A and D) can show their effect only when a small amount of fat is introduced together with them. This is due to the fact that vitamins dissolved in fat under the action of bile in the intestines simultaneously pass partly into the state of the smallest emulsion, partly into a colloidal suspension, and only in this form can they be absorbed by the body. In other words - fats are conductors of fat-soluble vitamins.

From this, another conclusion can be drawn: any fat or fat-like substance that the tissue is not able to absorb prevents the absorption of the vitamin. Therefore, the addition of high-melting fats, especially vaseline, vaseline oil, is not rational.

The literature describes the experience of using vitamin-containing preparations in cosmetics, which gave positive results and had a beneficial effect on the elimination of sagging, open pores, wrinkles, darkening of the skin, eczema.

Vitamins along with steroids and phosphatides deserve special attention. The introduction into the skin of such valuable substances, especially combinations of them, is very useful. Cosmetologists should be interested in them as means that greatly increase vitality and maintain its tone.

Vitamin A

Vitamin A(retinol, axerophthol) C20H30OH - fat soluble vitamin. AT pure form unstable, found in both plant foods and animal sources. Therefore, it is produced and used in the form of retinol acetate and retinol palmitate. It is synthesized in the body from beta-carotene. Essential for vision and bone growth, skin and hair health, normal operation immune system, etc.

The structure of vitamin A

Retinol can be obtained by us from food or synthesized inside our body from beta carotene.

One molecule of beta-carotene is broken down in the body into 2 molecules of retinol. We can say that beta-carotene is a plant source of retinol and is called provitamin A.

Carotene- plant pigment of yellow-red color.

Retinol has a pale yellow color.

Sources of Vitamin A

Vitamin A(retinol) is found in animal products (especially in the liver fat of some marine fish). Carotene is found in vegetables and fruits (carrots, persimmons, alfalfa, etc.).

Carotene and vitamin A are soluble in fats, withstand heating up to 120°C for 12 hours in the absence of oxygen. In the presence of oxygen, they are easily oxidized and inactivated.

At present, the synthesis of vitamin A has been carried out. In its pure form, these are pale yellow needle-like crystals, with a melting point of 63-64 ° C, insoluble in water, soluble in alcohol and other organic solvents.

Functions of Vitamin A

Vitamin A is part of the visual purple and takes part in the process of vision. With a lack of vitamin A in the body, keratinization of the epithelium of the skin and mucous membranes is observed, damage to the endocrine glands and sex glands, and the body's resistance to infection is weakened.

Vitamin A participates in redox processes, regulation of protein synthesis, promotes normal metabolism, functions of cellular and subcellular membranes.

The role of vitamin A in cell regeneration. For this reason, it is widely used in the treatment dermatological diseases, in cases of skin damage (wounds, burns, frostbite), in cosmetics.

Vitamin A in cosmetics

Vitamin A It is used in the form of an oil solution of various concentrations, both directly inside and in external cosmetics. It gives the skin a good color, softens it, ensures normal activity. Cream with vitamin A is also used for sunburn, seborrheic eczema, burns, frostbite.

Vitamin A dosage: 75,000 i.u. (international units) per 1 kg of cream. The addition of egg or soy lecithin is very good.

The minimum daily requirement for an adult is 1 mg (3300 i.u.) of vitamin A or twice the amount of carotene.

To strengthen and soften the epidermis, you can use a mixture of 44 g of egg yolk and 56 g of glycerin. This mixture contains a lot of cholesterol, lecithin and vitamin A and is used to maintain and renew tissues.

The weak color of the egg yolk indicates a lack of vitamin A in it. Such yolks are less valuable for cosmetic purposes.

Close in action to carotene are some fragrant substances: beta-ionone and citral, which are therefore useful to introduce into the appropriate creams as part of fragrances.

When choosing carotene or vitamin A for medical-cosmetic preparations, it is impossible not to take into account studies according to which it has been established that vitamin A can exert its stimulating effect only in the presence of vitamin D, then vitamin A is equal in activity to the vitamin contained in fish oil. Thus, the value of fortified preparations can be increased complex application these two vitamins.

B group vitamins.

Vitamin B1

Vitamin B1(thiamine) - a heterocyclic compound of the composition C12H18ON4SCl2 - participates in fat metabolism and tones the nervous system.

In the body, it combines with two molecules of phosphoric acid and forms an active group of the carboxylase enzyme, which contributes to the decomposition of the intermediate product of the breakdown of carbohydrates - pyruvic acid s.

Vitamin B1 is stable when heated in acidic environment, but rapidly inactivated in alkaline.

Contained in yeast, seeds of cereals and legumes (in the outer shell and germs of seeds), in the liver of animals.

The daily requirement for an adult of vitamin B1 is 2-3 mg.

It is used in emulsion creams with an acidic emulsifier for malnutrition of the skin.

Vitamin B1 takes part in various metabolic processes in the body. Thiamine is a catalyst in oxidative processes of tissue respiration, a regulator of carbohydrate, protein, fat and water metabolism.

Vitamin B1 necessary for the normal functioning of the skin. Experimental data suggest that vitamin B1 relieves the inflammatory response of the skin. In addition, it has an itching effect.

Vitamin B6

Vitamin B6 (pyridoxine) C8H11O3N is a derivative of pyridine.

It is phosphorylated in the body and is part of the enzymes involved in fat metabolism and carrying out the transamination of amino acids. It is recommended as a means of promoting hair growth and preventing baldness. Perfectly softens the skin (like a fresh egg yolk).

Vitamin B12

Vitamin B12(cyanocobolamine) С63Н90N14O14PCo.

A feature of vitamin B12 is the presence of cobalt and cyano groups in its molecule, which form a coordination complex.

Vitamin B12 is dark red, odorless and tasteless needle-like crystals, soluble in water.

It has a powerful hematopoietic property. It also works well for photodermatosis, eczema, some forms of dermatitis, etc. Participates in the synthesis of nucleoproteins and purines, enhances the formation of folic acid and increases the oxidation of alpha-amino acids.

Both through the stomach and through the skin (unlike other vitamins), it is poorly absorbed if the "internal factor of Castle" is not present at the same time - a special preparation from the mucous membrane of the pyloric part of the stomach of animals (gastromucoprotein).

Due to the fact that the use of vitamin B12 leads to an increase not only in the amount of hemoglobin, erythrocytes and leukocytes, but also in platelets, its use without medical supervision, especially in cosmetic products, unacceptable, since there is a danger of an increase in blood clotting in cases where this is undesirable.

Pantothenic acid

Pantothenic acid(C19H17O5N) is a member of the B group of vitamins. A compound of dioxydimethylbutyric acid and the amino acid beta-alanine.

Light yellow oily substance, easily soluble in water. Melting point 75-80°C.

Widely distributed in plant and animal tissues. Especially a lot of it in yeast, the internal organs of animals (for example, in the liver).

biological significance pantothenic acid as a factor involved in the metabolism is very large. Together with thioethylamine, adenosine and three phosphoric acid residues, it makes up coenzyme A1 (coenzyme A1), which is part of the enzymes that catalyze the oxidation reactions of many organic acids and an acetylation reaction.

Coenzyme A catalyzes big number reactions, in particular the formation of acetylcholine from choline, the oxidation of acetic and pyruvic acids, the formation of citric and fatty acids, sterols, esters, and many other substances.

There are numerous reports in the literature about the very beneficial effect of pantothenic acid (especially in combination with vitamin F).

For skin application it enhances the metabolism in the skin of the face and head and therefore increases the turgor of facial tissues, reduces, and in some cases stops hair loss. Recommended for serious violations blood circulation in the skin of the face and head. Known drug "Panthenol" - pantothenic alcohol, corresponding to vitamin B group.

The lack of pantothenic and folic acids in the body leads to an acceleration graying. With the use of pantothenic acid and panthenol, favorable results can be achieved.

Vitamin P

Vitamin P- a number of substances of the flavonoid group; found in the form of glucosides in many plants: rose hips, citrus fruits, blackcurrant berries, green tea leaves, etc.

Many dyes and tannins of plants have P-vitamin activity:

• flavones - rutin, quercetin (tetra-hydroxy-flavonol С15Н10О7),
• quercitrin (found in buckthorn berries - Rhamnus tinctoria);
• catechins (1-epicatechin, 1-epigallocatechin) contained in tea;
• coumarins (esculin),
• gallic acid, etc.

A complex of catechins from the tea leaf (vitamin P itself) and rutin obtained from green mass buckwheat and Japanese Sophora flowers.

Vitamin P from tea leaves is an amorphous powder of yellow-green color, bitter-astringent taste, soluble in water and alcohol.

Rutin- yellow crystalline powder, odorless and tasteless, difficult to dissolve in cold, but easily in hot water.

Together with vitamin C, vitamin P is involved in the redox processes of the body. Reduces permeability and fragility of capillaries. It is used in hair growth products (0.2% vitamin P, 0.3% ascorbic acid by weight of liquid or cream), to enhance skin metabolism, to accumulate vitamin C in tissue, against fragility of blood vessels, in many skin diseases accompanied by inflammatory phenomena, eczema, dermatitis.

Vitamin P is non-toxic.

Vitamin PP

The name Vitamin PP comes from the word Pellagra preventive - warning pellagra.

Vitamin PP is beta-nicotinic (beta-pyridinecarboxylic) acid С6Н5О2N or its amide. They are part of the vitamin B complex.

Vitamin PP- white powder, hardly soluble in cold water (1:70) and easily in alcohol. It is part of dehydrases - enzymes involved in the processes of biological oxidation. It is used by the body in the form of an amide compound.

A nicotinic acid participates in the metabolism of sulfur carbohydrates, proteins and in the transformation of pigments. With a lack of nicotinic acid in the body, the skin is very flaky, loses elasticity, darkens, hair falls out.

Due to the ability to dilate blood vessels, vitamin PP improves blood circulation, which has a positive effect on hair growth and skin nutrition.

Vitamin PP successfully used in the treatment of redness of the skin and red acne. It softens the skin well and is similar to egg yolk in this.

The dose of nicotinic acid or its amide is 0.1% in liquid and up to 0.3% in emulsion creams.

The combination with calendula infusion is especially good. It is widely used in hair strengthening products for dry scalp and hair.

Biotin(vitamin H, coenzyme R, factor X, factor N, antiseborrheic vitamin, skin factor) С10Н16О3N2S - water soluble vitamin complex B.

Colorless crystals are easily soluble in water and alcohol. Heat resistant. Widely distributed in nature. A lot of it in the liver, kidneys, yeast.

With a lack of biotin in the body, seborrhea develops ( biotin - anti-seborrheic factor). Takes part in the exchange of carbon dioxide.

A good result with seborrhea is given by an aqueous extract of yeast, preserved with 25% ethyl alcohol. At the same time, the entire complex of hydrovitamins, which exhibit a synergistic effect, is extracted.

Vitamin C

Vitamin C(С6Н8О6) - vitamin C.

The chemical nature and biological action of this vitamin are well studied. Ascorbic acid is one of the links in redox enzyme systems and a hydrogen carrier according to the following scheme:

The presence of an enol group (in the vicinity of the carbonyl) determines the acidic nature of the compound. The carbonyl group and the adjoining alcohol group cause easy dissociation of hydrogen, due to which, when interacting with metals, salts are easily formed while maintaining the lactone ring.

The enol group, which is easily oxidized into a diketo group, is responsible for the very high reducing properties of ascorbic acid.

Of the various isomers of ascorbic acid, the L-isomer is the most active as an antiscorbutic, and some isomers, for example, the d-isomer, do not work at all.

Pure L-ascorbic acid is a colorless monoclinic crystals, easily soluble in water (1:5), worse - in alcohol (1:40), insoluble in most fatty oils, as well as in benzene, chloroform and ether.

Aqueous solutions are strongly acidic (pH for a 0.1 N solution is 2.2).

Ascorbic acid gives a number of derivatives. Under the influence of oxidizing agents, as well as at high temperatures, it quickly collapses.

Oxidized, turns into dehydroascorbic acid. In this case, the vitamin properties of the substance disappear, and ascorbic acid can again be restored from the dehydroform. Such a transition of ascorbic acid to the oxidized form and vice versa is believed to determine its pharmacological action.

In dry form, ascorbic acid is well preserved.

Vitamin C affects intracellular respiration, i.e. contributes to the consumption of oxygen by the cells of our body, participates in protein and oxygen metabolism.

AT natural conditions vitamin C found in leaves, root tubers, fruits, vegetables and fruits. Rose hips and black currants are especially rich in them.

constant companion vitamin C is vitamin P- one of the factors contributing to the strengthening of blood vessels.

Vitamin C is found in small amounts in animal tissues. Currently getting synthetically.

Vitamin C is very sensitive to oxidation, alkalis and high temperatures, to heavy metals, especially to copper, whose ions catalytically accelerate the oxidative destruction of the vitamin.

Vitamin C in cosmetics It is used mainly in the form of fruit juices (lemon, rose hips) or a synthetic product in masks, creams, toilet milk.

Vitamin C has been successfully used in dermatology. With vitamin C deficiency, clear hair fragmentation and dry skin begin to develop. These lesions have been shown to heal quickly with vitamin C alone.

Indications for the use of vitamin C - yellow face, withered wrinkled skin, freckles. The use of vitamin C in creams leads to almost complete removal of freckles.

For cosmetologist vitamin C is of interest as an agent that reduces the content of cholesterol in the skin, which is one of the factors of its aging, and as a whitening agent against freckles, sunburn and age spots.

Dosage: 20 g of ascorbic acid per 1 kg of cream (preferably emulsion with an acidic or neutral emulsifier). The daily requirement of an adult is 50-75 mg.

The use of vitamins in nail polishes, as well as in nail polish removers, is impractical, since the horn formation that makes up the nail is an accumulation of dead and keratinized cells that are incapable of absorption processes.

Great difficulties are the preservation of vitamin C in a biologically active state in cosmetic products and its protection from destruction.

One of the methods preservation of vitamin C is the addition of 0.3-0.5% sodium benzoate to cosmetic products. At the same time, the activity of vitamin C is preserved by 75-80% when introduced into an acidic or neutral environment.

Vitamin D

There are currently two main vitamin D sources: D2 and D3.

D2(С28Н44О) is formed from the provitamin ergosterol, common in plants.

D3(С27Н44О) is formed from the provitamin of animal tissues - 7-dehydrocholesterol.

In opening vitamin D played a big role cholesterol. It has been proven that when cholesterol is irradiated in an ordinary atmosphere or under conditions of an indifferent gas (nitrogen), photochemical reactions occur and it acquires antirachitic properties.

The reason for the activation of cholesterol is considered to be a sterol with three double bonds in it in small quantities - ergosterol(С27Н42О). Further work showed that vitamin D, obtained by ultraviolet irradiation from ergosterol, is a polymer or an isomer of ergosterol. It was found that at ultraviolet irradiation ergosterol, the tautomeric equilibrium of its molecule changes towards the formation of a catalytically acting tautomer, which is vitamin D.

Thus, as a result of irradiation of provitamin, the inactive (enol) form of the molecule is converted into a catalytically active tautomer, which, gradually accumulating, manifests itself by its chemical and physiological action.

Over-irradiation leads to the onset of a chemical reaction that transforms the molecule into a new form, as a result of which tautomerism disappears, and with it the vitaminogenic effect due to it should also disappear.

When over-irradiated, ergosterol gives a number of intermediate and final products, some of which do not have vitamin properties, while others - toxicstyrene - are poisonous. This explains bad influence on the organism of excessive illumination of the body by the sun or other sources of ultraviolet rays (quartz lamp, etc.)

Changes in the chemical structure of sterols and their transition to vitamins are based on the fact that the molecules of various substances, absorbing light rays, can undergo chemical changes. In this case, the energy of light rays is converted into the chemical energy of the products of such a photochemical reaction.

In photochemical phenomena, the greatest activity belongs to light rays with a short wavelength, mainly ultraviolet rays. Only those of them cause photochemical reactions that are absorbed by this substance. Rays with a long wavelength are completely inactive.

The vitamin properties inherent in vitamin D are currently attributed to several substances that have a similar structure.

Most studied vitamin D2 -calciferol. All active drugs Vitamin D obtained by irradiation of sterols (ergosterol, cholesterol and their derivatives) with ultraviolet rays.

Vitamin D3 obtained by irradiation of ergosterol.

The formation of vitamin D from sterols under the influence of ultraviolet rays indicates a huge impact on the human body of sunlight as a source of ultraviolet rays.

natural source of vitamin D are fish oil, cod, burbot, salmon, irradiated yeast and milk. Pharmaceutical-derived vitamin D contains mainly D2. Its activity is defined in international or international units (IU or IU). One unit corresponds to 0.000000025 g of pure vitamin.

Vitamin D is not used alone in cosmetic products, with the exception of cosmetics intended for children. However, in minimal doses, it could be useful in cosmetics for any age, primarily as a vitamin A activator.

Vitamin E

Vitamin E(С29Н50О2). Coloring substances of fats (in particular, carotene and chlorophyll) usually accompany an orange-yellow or pale yellow oily, viscous, fat-soluble substance. This substance is called tocopherol or vitamin E.

Chemical structure

Tocopherol is a derivative of the dihydric phenol hydroquinone with an isoprenoid side chain simultaneously bonded to the aromatic oxygen of one of the hydroxyl groups and to the adjacent carbon atom of the benzene ring. The remaining hydrogen atoms of the benzene ring are replaced by methyl groups.

In accordance with the number and place of attachment of methyl groups, α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol are distinguished:

Vitamin E properties

The pour point of tocopherol is 0°C. Tocopherol is distilled under vacuum without decomposition. When saponified, it passes along with vitamins A and D into the unsaponifiable fraction, however, unlike them, it is not destroyed during distillation at 180 ° and 50 mm pressure and is completely distilled.

Tocopherol is very resistant to air, light, temperature, acids and alkalis. Biologically, it is very active, and its deficiency leads to infertility.

Of the factors that destroy vitamin E, the effects of permanganate, ozone, chlorine, and ultraviolet radiation should be noted. The loss of vitamin E activity in fats is associated with the rancidity of those fats in which it is located. This is due to the presence of organic peroxides in fats, which are formed as a result of autoxidation, which leads to the oxidation of vitamin E.

E vitamins found in vegetable oils.

We give data on the approximate content of alpha-tocopherol in some fats:

The use of vitamin E in cosmetics

Tocopherols serve antioxidants in relation to unsaturated lipids, inhibiting the process of peroxide oxidation of the latter.

Antioxidant function of tocopherols is determined by their ability to bind active free radicals appearing in cells (participants in lipid peroxidation) into relatively stable and therefore incapable of chain continuation phenoxide radicals.

Vitamin E injected into creams and lotions for hair care together with vitamin A to soften the skin and improve the nutrition of the skin at the rate of 3% 2% oil solution of alpha-tocopherol or alpha-tocopherol acetate based on the weight of the product.

Known anti-sclerotic properties of vitamin E and its ability to increase the absorption and action of vitamin A.

Vitamin F

Vitamin F called a set of several essential fatty acids that exhibit extraordinary activity. These acids include:

• linoleic,
• linolenic,
• oleic,
• archaic, etc.

It has long been observed that some animals and vegetable fats have great chemical and biological activity, so they have been used as a medicinal and cosmetic product since ancient times ( lard, olive and almond oil). In particular, chaulmugrove oil is still considered effective tool for the treatment of leprosy. Fish oil is used to treat wounds, linseed oil with lime water - as a remedy for burns.

It turned out that good action These fats are largely due to the content in them of a more or less significant amount of glycerides of unsaturated fatty acids of the following series:

• CnH2n-4O2
• CnH2n-6O2
• .................. before
• CnH2n-10O2

Acids of the first row can have triple or two double bonds. These include primarily linoleic acid:

Included in many liquid vegetable oils, mainly linseed, hemp, poppy, sunflower, soybean, cottonseed. It is found in small amounts in animal fats, such as fish oils.

The CnH2n-6O2 series includes linolenic acid, which has three double bonds:

The content of linoleic and lenolenic acids in various fats is shown in the table below:

The use of vitamin F in cosmetics

unsaturated fatty acids carry out biocatalytic functions in the animal body for the oxidation of saturated fatty acids, thereby participating in the process of assimilation of fats and in fat metabolism skin.

specific action unsaturated fatty acids expressed in the prevention and cure of dermatitis in humans and animals. They strengthen the walls of blood vessels and increase their elasticity, reduce their fragility and permeability, reduce toxic effects from excess secretion thyroid gland, increase the body's resistance against infection.

With a lack of these acids in food, there is roughness and dryness of the skin, a tendency to rash. Hair becomes brittle and thin, loses its luster and begins to fall out. The scalp is covered with dandruff. Nails become brittle, cracks form on them.

Vitamin F of plant origin has a biogenic stimulating property, improves metabolic processes, causes epithelialization of injured areas, and restores tissues. When applied to the skin, it penetrates into the tissue, while having a profound effect: it increases the content of estrogen substances and increases hormonal functions in women, leads to a decrease in blood pressure, affects the metabolism of vitamin A, etc.

Linolenic acid is absorbed into the blood 20 minutes after it is applied to the skin.

Vitamin F increases the protective properties of the body in general, and the skin in particular. Dermatological action is also expressed in its ability to increase skin elasticity due to the presence of a carboxyl group and a hydrogen ion and therefore the formation of a strong molecular layer on the surface of the tissue.

Therefore, blocking the carboxyl group (for example, during esterification) leads to a decrease or total loss activity of unsaturated fatty acids.

It has now been established that vitamin F is biologically active unsaturated fatty acids having double bonds in position 9-12 (with respect to the COOH group). The absence of double bonds in acids in this position leads to a loss of activity.

With an increase in the number of double bonds towards the COOH group, the activity of acids increases. The most biologically active are unsaturated fatty acids, which have a cis-configuration inherent in fatty acids that are part of vegetable oils.

The main action of vitamin F- this is the formation of peroxides at the site of double bonds of acids and the dissociation of these peroxides with the release of oxygen. Therefore, unsaturated fatty acids should act as oxygen carriers and are more energetic the more double bonds they have. For cosmetics, vitamin F is an excellent product.

Vitamin F is included in skin cleansing creams, stimulating, fatty, fat-free creams for softening the skin, against cracks in the skin, rashes, sunburn, in hair products (against dandruff and hair loss).

In addition to a number of positive properties inherent in vitamin F itself, it also has the ability to activate the actions of other vitamins (A, D2, E, carotene) contained in vegetable oils.

Sometimes there is a slight irritation of the skin when using highly unsaturated fatty acids in a concentrated form, but at lower concentrations (for example, 10-15%), irritation never occurs. This is all the more important because these acids are usually added to liquid emulsion creams up to 3%, and to thick creams - up to 6-7%.