Vitamins are organic substances present in small amounts in
many foods. They are required for carrying out vital functions of the body and
many of them are involved in the utilization of major nutrients like proteins,
fats and carbohydrates. Although they are needed in small amounts, they are
essential for the health and well-being of the body.
Classification of vitamins
Fat-soluble vitamins (vitamins A, D, E, and K) require the presence of
fats for their absorption from the GI tract and for cellular metabolism and can
be stored for longer periods of time in the body’s fatty tissue and the liver.
Water-soluble vitamins (vitamin C and B-complex vitamins)
require daily ingestion in normal quantities because these vitamins are not
stored in the body.
Antioxidants
Certain vitamins, mineral,
and enzymes are classified as antioxidants, a substance that blocks or
inhibits destructive oxidation reactions, such as vitamins C and E, the
minerals selenium and germanium, and the enzymes catalase and superoxide
dismutase, coenzyme Q10, and some amino acids. Antioxidants help to protect the
body from the formation of free radicals, atoms or groups of atoms that
can cause damage to cells. Free radicals can impair the immune system and lead
to infections and certain degenerative diseases such as heart disease and
cancer.
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