Water Soluble Vitamins Part 2
This is the second part in our series of what are water soluble vitamins, and we have some further examples of will to soluble vitamins covered in this section. For an overview of what are vitamins follow the link. The first part in the series of water soluble vitamins follow that link.
Vitamin B5, pantothenic acid, is used by the body to make coenzyme-A, CoA. In many respects it makes it similar to vitamin B2, riboflavin, in that it is essential for the protein metabolism and synthesis of fats proteins and carbs, via CoA production.Panthenoic acid is available from almost every food we eat, and as such cases where there is a vitamin b5 deficiency is rare.It would be more accurate to weigh the consequences of CoA defficiency , which would result in lost metabolisation (usage) of essential fatty acids, and extraction of proteins , leaving an inefficient use of diet, and the possible excretion of proteins in the urine.
Vitamin B6, pyridoxine, helps the body use and absorb proteins and for the chemical rections between proteins and amino acids, and the formation of the red blood cells (haemaglobin)(see also folic acid and vitamin B12), and by no small factor equates to the ammount of high protein foods you eat.Such that , the more high protein foods, such as red meat, chicken (not so much fish as it has a high water content), the more pyridoxine you will need to absorb the proteins. If you are on an all natural diet , then this means you would have to balance the ammount of high protein foods with a proportional ammount of food that contains Vitamin B6 .Pyridoxine is found in some meats , but is available in much larger doses in, bananas,wholewheat bread, eggs, beans, nuts and liver.there are about 100 bodily processes that involve B6.