Vitamins | Description | Source | Difficiency | Vitamin A | Vitamin A is a group of unsaturated nutritional organic compounds, that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids, among which beta-carotene is the most important.[1] Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system and good vision | Liver, orange, ripe yellow fruits, leafy vegetables, carrots, pumpkin, squash, spinach, soy milk, milk | Night-blindness,Hyperkeratosis, and Keratomalacia[8 | Vitamin B1(Thiamine) | is a water-soluble vitamin of the B complex. First named aneurin for the detrimental neurological effects if not present in the diet, it was eventually assigned the generic descriptor name vitamin B1. Its phosphate derivatives are involved in many cellular processes. The best-characterized form is thiamine pyrophosphate (TPP), acoenzyme in the catabolism of sugars and amino acids. Thiamine is used in the biosynthesis of the neurotransmitter acetylcholine and gamma-aminobutyric acid (GABA). In yeast, TPP is also required in the first step of alcoholic fermentation. | Pork, oatmeal, brown rice, vegetables, potatoes, liver, eggs | Beriberi,Wernicke-Korsakoff syndrome | Vitamin B2
(Riboflavin) | is an easily absorbed colored micronutrient with a key role in maintaining health in humans and other animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins. As such, vitamin B2 is required for a wide variety of cellular processes. It plays a key role in energy metabolism, and for the metabolism of fats, ketone bodies, carbohydrates, and proteins. | Dairy products, bananas, popcorn, green beans, asparagus | Ariboflavinosis,Glossitis,Angular stomatitis | Vitamin B3
(Niacin or Nicotinic acid) | is an organic compound with theformula
C6H5NO2