Fundamentals of Human Nutrition/Pantothenic acid

Pantothenic AcidEdit

Pantothenic acid can be alternatively known as vitamin B5, panthenol and pantothenate. This vitamin has a molecular weight of 476.56 and is the amide formed between pantoate and beta-alanine. They are found in small quantities in nearly every food,hence its name which was derived from a greek word 'pantothen' (meaning everywhere). Pantothenic acid is found throughout living cells in the form of co-enzyme A (CoA),a vital component of co-enzyme A in numerous chemical reaction (Ravipors, 2011). CoA is required for chemical reactions that generate energy from food (fats, carbohydrates and proteins). The synthesis of essential fats, cholesterol and steroid hormones requires CoA, as does the synthesis of neurotransmitter, acetylcholine and the hormone, melatonin (Gropper S.S, et al., 2009). Please use this HELP:EDITING link for information about contributing and editing the book. SourcesEdit

Pantothenic acid is found in nearly every food but the major food source of pantothenic acid are meat products. It can be found in abundance in liver, kidney, heart and fish as well as egg yolks although the concentration found in the muscle of food animals is only about half that in human muscles (kimura S; et al., 1980).it is found in outer layer of whole grains,it can also be found in the outer layer of whole grains. It is found in almost all vegetables such as broccoli and avocados, as well as cereals. Brewers yeast and wheat germ are good sources, as is royal jelly,a substance often touted mostly as a beauty aid but which is also rich in this vitamin (Combs G.F;Jr, 2008). FunctionsEdit RequirementsEdit DeficiencyEdit ToxicityEdit

Last modified on 26 March 2013, at 14:52