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Vitamins

Our body needs vitamins for vital tasks. Since they cannot be produced in sufficient quantities by the body itself, regular intake through food is essential (= essential nutrients). Vitamins have a high specificity of action, i.e. they fulfill functions that cannot be taken over by other substances..



Which vitamins are there?


Vitamins are classified according to their solubility in water or fat. There are therefore water-soluble and fat-soluble vitamins. Probably the most important difference between these two groups is the storage capacity: For water-soluble vitamins there are no real stores, which is why a balanced daily intake is important. If there is an oversupply, they are excreted. It is therefore relatively unproblematic if we take in a little too much of a water-soluble vitamin. Fat-soluble vitamins, on the other hand, can be stored in the liver and fatty tissue. They are hardly excreted, which is why there is a risk of oversupply here, e.g. when a vitamin is supplemented. An over-supply over a longer period of time can be manifested by poisoning-like symptoms. Fat-soluble vitamins include vitamins E, D, K and A.


Water soluble Fat-soluble
B1 (thiamine) A
B2 (riboflavin) D
B3 (niacin) E
B5 (pantothenic acid) K
B6 (pyridoxine)
B7 (biotin)
B9 (folic acid/folate)
B12 (cobalamin)
C



  • Note: If you feel you have a vitamin deficiency, please ask your doctor. In the laboratory your values can be checked and you can discuss if and how you should supplement a vitamin.



Why does our body need vitamins? Which foods contain which vitamins?


Vitamins have many different functions, which include:

  • Bone and tooth formation (e.g. vitamin D and K).
  • Growth and cell division (e.g. folic acid)
  • Antioxidants (e.g., vitamins C and E)
  • Blood formation (e.g. vitamins B12 and K, folic acid)
  • Reproduction (e.g. vitamin A)
  • visual process (e.g. vitamin A)
  • Component of enzymes in protein, carbohydrate and fat metabolism (e.g. B vitamins)

The vitamin content of foods depends on various factors such as variety, growing region, ripeness at the time of consumption, storage and processing; in the case of animal products, husbandry and feeding are additional influencing factors.

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