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Vitamins
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Vitamin B1 - Thiamine
Vitamin B1 is also known as thiamine. It is essential in energy production as thiamine pyrophosphate (TPP). It is very important for carbohydrate metabolism and is involved in many metabolic functions. It is necessary for the synthesis of RNA and fat. It is involved in nerve transmission in the peripheral nervous system and the brain. It is a strong antioxidant and increases the ability of vitamins E and B6 to destroy free radicals, or oxidants. It is found in brewer’s yeast, peas, pork, wheat germ, macaroni, peanuts, whole grains, beans and liver. A deficiency of thiamine may result in loss of appetite, fatigue, depression, constipation, confusion, poor coordination, and nervous degeneration. The classical deficiency disease is Beri-Beri. Alcoholics often show a B1 deficiency. The RDA for thiamine is 1.2 mg. A supplemental level is 2 to 100 mg. There is no toxic dose listed for thiamine. The methodology is a HPLC method modified and developed in our laboratory. The normal value established in our laboratory for red blood cell vitamin B1 (thiamine) is 33 to 110 µg/L. References:
Vitamin B2 is also known as riboflavin. Riboflavin is essential in energy production as FAD. It is important in the synthesis and breakdown of fats. It activates the vitamins B6 and folic acid. It is also important in the synthesis of corticosteriods, red blood cells and glycogen. It is found in Brewer’s yeast, liver, meat, broccoli, dairy products, wheat germ, poultry, and whole grain products. A deficiency of riboflavin is associated with skin problems especially around the nose, mouth, and ears. In addition, a patient may have a "smooth tongue," redness, burning and excessive tearing of the eyes, light sensitivity, anemia, personality changes and cataracts. The RDA for riboflavin is 1.3 mg. A supplemental level is suggested as 1.7 to 50 mgs. There is no toxic dose listed for riboflavin. The methodology is the same as for thiamine. The normal value established in our laboratory for red blood cell vitamin B2 is 3.5 to 20 ug/L. References: Same as for vitamin B1.
Vitamin B3 is also known as niacin, nicotinic acid and niacinamide. The sample is 4.0 mL of blood collected in a heparin tube. Protect from light and ship in an amber plastic tube. Niacin, like the other B vitamins, is necessary for energy production (NAD). It is important in the synthesis of DNA, fatty acids and cholesterol. It is also important in brain function. Niacin is found in brewer’s yeast, liver, poultry, peanuts, fish, whole grains, eggs and milk. The nicotinic acid form may dilate blood vessels and cause a "flush." A deficiency of niacin may result in inflamed and discolored skin (dermatitis), diarrhea and depression (the three "D’s" of Pellagra). Headaches, elevated blood lipids and fatigue may also occur. The RDA for niacin is 16 mgs. A suggested supplemental level is 20 to 1000 mgs. Levels of 3000 mgs have been stated to be toxic. The methodology is a fluorescent method. The normal range established in our laboratory is 1.2 to 2.9 ug/mL. Selected references are:
Vitamin B5 - Pantothenic Acid
This is a water-soluble vitamin that is part of the B complex. It is involved in a number of essential functions in the body and is an essential part of coenzyme A (CoA), an important catalyst in the metabolism of fats, carbohydrates and proteins in energy production. It is essential for the production of cholesterol, steroids, and fatty acids and aids in the utilization of other vitamins, especially riboflavin. About 33% to 50% of panthothenic acid is lost in cooking and milling of whole grains into flour. It helps in maintaining a healthy cardiovascular system, adrenal support, and healthy joints. There is no toxic level for this vitamin as it is excreted in the urine. No RDA has been established for panthothenic acid, but 4 to 7 mgs is considered adequate. The richest sources of pantothenic acid are liver and other organ meats, whole grain bread and cereals, brewer’s yeast, legumes, fish and poultry. Methodology is by HPLC. The procedure was developed in our laboratory. The accepted normal range established in our laboratory is: 10 to 36 mg/dL. Selected references are:
Vitamin B6 - Pyridoxine
Vitamin B6 is also called pyridoxine and erythrocyte AST/EGOT. There are three natural forms: pyridoxine (pyridoxal), pyridoxamine and pyridoxal. B6 is necessary for protein metabolism; conversion of linoleic acid to arachidonic acid; glycogen breakdown; the synthesis of brain neurotransmitters, niacin, antibodies, RBCs, DNA and elastin; and glycogen synthesis. Decreased levels lead to poor wound healing, depression, skin problems, anemia, fatigue, convulsive seizures, stunted growth, erratic blood glucose levels. B6 is found in soybeans, oysters, meat, chicken, tuna, lima beans, avocado, walnuts, peanuts, and salmon. The RDA for B6 is 1.7 mg. A suggested supplemental level is 2 to 100 mg. The normal value established in our laboratory for B6 is 39% to 89% saturation. Selected References:
Vitamin B12 - Cobalamin
B12 contains a mineral, cobalamin, and is sometimes referred to as cyancobalamin. The test is run on serum, usually in conjunction with folate (folic acid). B12 is a water-soluble vitamin. It is necessary for DNA and red blood cell synthesis, new cell growth, maintenance of nervous tissue and glucose metabolism. It is also one of the vitamins (along with B6 and folate) essential to convert homocysteine back to methionine. Decreased levels can cause anemia (pernicious anemia), fatigue, irritability, loss of appetite, labored breathing, constipation, heart palpitations, headache and "sore tongue." Some congenital defects have been linked to low B12 levels. It is found in liver, oysters, poultry, fish, clams, salmon and eggs. B12 tends to be low in vegans. The RDA is 2.4 micro grams. A supplemental level is 3 to 1000 micrograms. There is no toxic dose listed for B12. The methodology is an RIA method using a 57CO as a label and is performed on serum or plasma. The normal value established in our laboratory for B12 is 165 to 1100 pg/mL. Selected References:
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