Vitamin B5 or pantothenic acid
Nutrition

Vitamin B5 or pantothenic acid

Vitamin B5 or pantothenic acid

Vitamin B5 is essential for the metabolism of various energy nutrients: carbohydrates (sugars), lipids (fats), amino acids (constituents of proteins).

Vitamin B5 or pantothenic acid

This vitamin is one of the water-soluble (water-soluble) vitamins. It owes its name to being universally spread (in Greek, “pantothen” means “everywhere”). It can, however, only be produced by plants or micro-organisms.

Roles of vitamin B5 in the body

This vitamin is involved in the metabolism (storage, mobilization …) of carbohydrates (sugars), lipids (fats) and amino acids (constituents of proteins).

It participates in the synthesis of certain hormones: cortisol, aldosterone, adrenaline …

It is essential for the growth of the tissues and thus contributes to the process of skin healing and to the growth of the hair.

It is useful for good intellectual functioning.

Food sources:

Almost all foods contain this vitamin, but offal, eggs, poultry, meat and some cheeses are particularly rich.

Many breakfast cereals are enriched with B vitamins, including B5. Beer yeast and wheat germ can supplement the intake.

 

Risks of under-dosing and over-dosing of vitamin B5

RISKS IN CASE OF VITAMIN B5 DEFICIENCY

Since , this vitamin  is present in most foods, pure deficiency states are rare.

It seems that during the Second World War prisoners in Japan and the Philippines suffered from vitamin B5 deficiency, resulting in “burned feet syndrome”, their symptoms regressing after administration of pantothenic acid.

Experimentally, vitamin B5 deficiency results in muscle weakness, fatigue, pain and burning of the extremities, gastrointestinal pain.

RISK OF EXCESS IN VITAMIN B5

The scientific literature does not report any side effects related to vitamin B5 intakes far superior to the recommended nutritional intakes. There is therefore no safe dose limit.

To know

It is very sensitive to heat: to preserve it at best, it is important to cook the food just enough time and to avoid reheating it several times. Since it is water-soluble, it escapes into the cooking waters, hence the advantage of steam cooking.

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