VITAMINS

Vitamins are organic compounds which are needed in small quantities to sustain life. We need to take vitamins from food because the human body either does not produce enough of them or none at all.

There are two types of vitamins:

Fat-soluble vitamins: Fat-soluble vitamins are stored in the fatty Tissues of the body and the liver. Fat-soluble vitamins are easier to store than water-soluble ones and can stay in the body as reserves for days, some of them for months. Fat-soluble vitamins are absorbed through the intestinal tract with the help of fats (lipids). Vitamins A, D, E, and K are fat-soluble.

Water-soluble vitamins: Water-soluble vitamins do not get stored in the body for long – they soon get excreted in urine. Because of this, water-soluble vitamins need to be replaced more often than fat-soluble ones. Vitamins C and all the B vitamins are water-soluble.

Vitamin A

Chemical names – retinol, retinal, and four carotenoids (including beta carotene)

Good sources include: liver, cod liver oil, carrots, broccoli, sweet potato, butter, kale, spinach, pumpkin, collard greens, some cheeses, egg, apricot, cantaloupe melon, and milk.

Deficiency may cause night-blindness and keratomalacia (an eye disorder that results in a dry cornea).

Vitamin B1

Chemical name – thiamine Water soluble

Good sources include: yeast, pork, cereal grains, sunflower seeds, brown rice, whole-grain rye, asparagus, kale, cauliflower, potatoes, oranges, liver, and eggs.

Deficiency may cause beriberi and Wernicke-Korsakoffsyndrome.

Vitamin B2

Chemical name – riboflavin

Good sources include: asparagus, bananas, persimmons, okra, chard, cottage cheese, milk, yogurt, meat, eggs, fish, and green beans.

Deficiency may cause Ariboflavinosis, glossitis, angular stomatitis

Vitamin B3

Chemical names – niacin, niacinamide

Good sources include: liver, heart, kidney, chicken, beef, fish (tuna, salmon), milk, eggs, avocados, dates, tomatoes, leafy vegetables, broccoli, carrots, sweet potatoes, asparagus, nuts, whole-grains, legumes, mushrooms, and brewer’s yeast.

Deficiency may cause pellagra (characterized by diarrhea, dermatitis, and mental disturbance)

Vitamin B5

Chemical name – pantothenic acid

Good sources include: meats, whole-grains (milling may remove it), broccoli, avocados, royal jelly, and fish ovaries.

Deficiency causes paresthesia (Paresthesia refers to a burning or prickling sensation that is usually felt in the hands, arms, legs, or feet, but can also occur in other parts of the body. The sensation, which happens without warning, is usually painless and described as tingling or numbness, skin crawling, or itching)

Vitamin B6

Chemical names – pyridoxine, pyridoxamine, pyridoxal.

Sources of vitamin B6 : meats, bananas, whole-grains, vegetables, and nuts. When milk is dried, it loses about half of its B6. Freezing and canning can also reduce content.

Deficiency causes anemia, peripheral neuropathy (damage to parts of the nervous system other than the brain and spinal cord)

Vitamin B7

Chemical name – biotin

Deficiency of vitamin B7 can cause dermatitis or enteritis (inflammation of the intestine)

Sources of vitamin B7 include: egg yolk, liver, some vegetables.

Vitamin B9

Chemical names – folic acid, folinic acid.

Sources include: leafy vegetables, legumes, liver, baker’s yeast, some fortified grain products, and sunflower seeds. Several fruits have moderate amounts, as does beer.

Deficiency during pregnancy is linked to birth defects. Pregnant Women are encouraged to supplement folic acid for the entire year before they get pregnant.

Vitamin B12

Chemical names – cyanocobalamin, hydroxocobalamin, methylcobalamin

Deficiency may cause megaloblastic anemia (a condition where bone marrow produces unusually large, abnormal, immature red blood cells)

Sources include: fish, shellfish, meat, Poultry, eggs, milk and Dairy products, some fortified Cereals and soy products, as well as fortified nutritional yeast Vegans are advised to take B12 supplements.

Vitamin C

Chemical names – ascorbic acid.

Deficiency may cause megaloblastic anemia.

Sources include: fruit and vegetables. The Kakadu plum and the camu camu fruit have the highest vitamin C contents of all foods. Liver also has high levels. Cooking destroys vitamin C.

Vitamin D

Known as the sunshine vitamin, vitamin D is produced by the body in response to skin being exposed to sunlight. It is also occurs naturally in a few foods — including some fish, fish liver oils, and egg yolks and in fortified dairy and grain products. The Chemical name of vitamin D is ergocalciferol or cholecalciferol.

Vitamin D is essential for strong bones, because it helps the body use calcium from the diet. Traditionally, vitamin D deficiency has been associated with rickets, a disease in which the bone tissue doesn’t properly mineralize, leading to soft bones and skeletal deformities. But increasingly, research is revealing the importance of vitamin D in protecting against a host of Health problems.

Vitamin E

Chemical name of vitamin E is tocopherols or tocotrienols.

Sources include: kiwi fruit, almonds, avocado, eggs, milk, nuts, leafy green vegetables, unheated vegetable oils, wheat germ, and whole-grains.

Deficiency of vitamin E is uncommon. Deficiency may cause hemolytic anemia in newborns (a condition where blood cells are destroyed and removed from the blood too early).

Vitamin K

Chemical names – phylloquinone, menaquinones. Fat soluble.

Deficiency may cause bleeding diathesis (an unusual susceptibility to bleeding).

Sources include: leafy green vegetables, avocado, kiwi fruit. Parsley contains a lot of vitamin K.

The following is a well-informed ARTICLE without introduction and conclusion, so that the total length is about 600 words.

The topic of this article is the history of the English language. The article will discuss the origins of the English language, its development over time, and its current status as a global lingua franca.

The English language is a West Germanic language that was first spoken in early medieval England and is now a global lingua franca. Named after the Angles, one of the Germanic tribes that migrated to England, it ultimately derives its name from the Anglia peninsula in the Baltic Sea. It is closely related to the Frisian languages, but its vocabulary has been significantly influenced by other Germanic languages, particularly Norse (a North Germanic language), as well as by Latin and French.

English has developed over the course of more than 1,400 years. The earliest forms of English, a group of West Germanic (Ingvaeonic) dialects brought to Great Britain by Anglo-Saxon settlers in the 5th century, are called Old English. Middle English began in the late 11th century with the Norman conquest of England; this was a period in which English was influenced by Old French. Early Modern English began in the late 15th century with the introduction of the printing press to London, the printing of the King James Bible and the start of the Great Vowel Shift. Modern English began in the late 18th century with the publication of Samuel Johnson’s A Dictionary of the English Language.

English is the most widely spoken Germanic language, accounting for at least 70% of speakers of this Indo-European branch. It is the third most widely spoken native language in the world, after Standard Chinese and Spanish. It is the most widely learned second language and is either the Official Language or one of the official languages in almost 60 sovereign states. There are more people who have learned it as a second language than there are native speakers. English is the most widely spoken Germanic language, accounting for at least 70% of speakers of this Indo-European branch. It is the third most widely spoken native language in the world, after Standard Chinese and Spanish. It is the most widely learned second language and is either the official language or one of the official languages in almost 60 sovereign states. There are more people who have learned it as a second language than there are native speakers.

English is a pluricentric language, with several distinct standard varieties, each with its own set of norms. The most widely spoken varieties are British English, American English, Australian English, and Indian English. English is the most widely spoken language in the United Kingdom, the United States, Canada, Australia, Ireland, New Zealand, and South Africa. It is also a co-official language in many countries, including India, Pakistan, Bangladesh, Nigeria, Ghana, Kenya, Uganda, Tanzania, Zambia, Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Swaziland, Mozambique, Seychelles, Mauritius, Guyana, Trinidad and Tobago, Barbados, Jamaica, Belize, the Bahamas, Grenada, Saint Lucia, Saint Vincent and the Grenadines, Dominica, Antigua and Barbuda, and Saint Kitts and Nevis.

English is the most widely used language on the Internet, accounting for more than 50% of all Internet traffic. It is also the most widely used language in international business and diplomacy.

The English language is a living language that is constantly evolving. New words are being added to the language all the time, and old words are being given new meanings. The English language is a rich and complex language that is used by people all over the world.

What are Minerals?

Minerals are essential nutrients that the body needs to function properly. They are found in food and water, and they help to build and maintain bones, teeth, and muscles. Minerals also help to regulate body functions such as blood pressure, heart rate, and nerve function.

What are the different types of minerals?

There are two main types of minerals: macrominerals and trace minerals. Macrominerals are needed in larger amounts, while trace minerals are needed in smaller amounts.

Macrominerals include calcium, phosphorus, potassium, sodium, chloride, magnesium, and sulfur. Trace minerals include iron, zinc, copper, iodine, selenium, manganese, fluoride, and chromium.

What are the sources of minerals?

Minerals are found in a variety of foods, including fruits, vegetables, whole grains, dairy products, meat, and fish. Some good sources of minerals include:

Calcium: milk, yogurt, cheese, leafy green vegetables, broccoli, and tofu
Phosphorus: meat, poultry, fish, eggs, dairy products, whole grains, and legumes
Potassium: fruits, vegetables, whole grains, dairy products, and meat
Sodium: table salt, processed foods, and some foods naturally high in sodium, such as cheese and cured meats
Chloride: table salt, processed foods, and some foods naturally high in chloride, such as milk and eggs
Magnesium: leafy green vegetables, nuts, seeds, whole grains, and legumes
Sulfur: meat, poultry, fish, eggs, dairy products, whole grains, and legumes
Iron: red meat, poultry, fish, beans, lentils, spinach, and fortified cereals
Zinc: red meat, poultry, fish, beans, nuts, seeds, and whole grains
Copper: shellfish, red meat, poultry, nuts, seeds, and whole grains
Iodine: seafood, iodized salt, dairy products, and some fruits and vegetables
Selenium: Brazil nuts, seafood, meat, poultry, and whole grains
Manganese: whole grains, nuts, seeds, legumes, and green vegetables
Fluoride: water, tea, and some foods
Chromium: meat, poultry, fish, whole grains, and legumes

What are the functions of minerals?

Minerals have many important functions in the body, including:

Building and maintaining bones and teeth
Regulating body fluids
Helping muscles to contract and relax
Transmitting nerve impulses
Converting food into energy
Producing HORMONES
Protecting cells from damage

What are the symptoms of mineral deficiency?

The symptoms of mineral deficiency can vary depending on the specific mineral that is deficient. However, some common symptoms of mineral deficiency include:

Fatigue
Weakness
Muscle cramps
Loss of appetite
Constipation
Diarrhea
Numbness and tingling
Hair loss
Brittle nails
Slow Growth
Bone pain
Tooth decay

What are the symptoms of mineral toxicity?

The symptoms of mineral toxicity can also vary depending on the specific mineral that is toxic. However, some common symptoms of mineral toxicity include:

Nausea and vomiting
Diarrhea
Abdominal pain
Constipation
Headache
Dizziness
Fatigue
Irritability
Muscle cramps
Loss of appetite
Hair loss
Dry skin
Itching
Seizures
Coma

How can I prevent mineral deficiency?

The best way to prevent mineral deficiency is to eat a balanced diet that includes a variety of foods that are rich in minerals. You should also make sure to drink plenty of water, as this will help to ensure that your body is getting the minerals it needs.

If you are concerned that you may be at risk for mineral deficiency, you should talk to your doctor. They may recommend that you take a mineral supplement or that you make changes to your diet.

How can I prevent mineral toxicity?

The best way to prevent mineral toxicity is to avoid taking too many mineral supplements. You should also be careful not to eat too much of certain foods that are high in minerals, such as seafood, red meat, and dairy products.

If you are concerned that you may be at risk for mineral toxicity, you should talk to your doctor. They may recommend that you stop taking mineral supplements or that you make changes to your diet.

Sure, here are some MCQs without mentioning the topic “VITAMINS”:

Which of the following is a water-soluble vitamin?
(A) Vitamin A
(B) Vitamin D
(C) Vitamin E
(D) Vitamin C
Which of the following is a fat-soluble vitamin?
(A) Vitamin A
(B) Vitamin D
(C) Vitamin E
(D) Vitamin K
Which of the following is a deficiency disease caused by a lack of vitamin C?
(A) Scurvy
(B) Rickets
(C) Night blindness
(D) Beriberi
Which of the following is a deficiency disease caused by a lack of vitamin D?
(A) Scurvy
(B) Rickets
(C) Night blindness
(D) Beriberi
Which of the following is a deficiency disease caused by a lack of vitamin A?
(A) Scurvy
(B) Rickets
(C) Night blindness
(D) Beriberi
Which of the following is a deficiency disease caused by a lack of vitamin B1?
(A) Scurvy
(B) Rickets
(C) Night blindness
(D) Beriberi
Which of the following is a good source of vitamin C?
(A) Oranges
(B) Broccoli
(C) Salmon
(D) Eggs
Which of the following is a good source of vitamin D?
(A) Sunlight
(B) Fish oil
(C) Mushrooms
(D) Fortified milk
Which of the following is a good source of vitamin A?
(A) Carrots
(B) Sweet potatoes
(C) Dark leafy greens
(D) Liver
Which of the following is a good source of vitamin B1?
(A) Whole grains
(B) Lean meats
(C) Legumes
(D) Nuts and seeds

I hope these questions were helpful!