B6 vitamin is steady against influence of acids, alkalis, high temperature, the sunlight destroys it. Cooking even is useful to a pyridoxine as thus its active parts are released. Long storage leads to destruction of a pyridoxine, and in heat this process happens much more intensively.
Prevention of a vitamin deficiency consists in ensuring full compliance between needs of the person for vitamins and their receipt with food. Thus it must be kept in mind that all set of vitamins, necessary for the person, can come to an organism only on condition of use in food of all groups of products whereas unilateral food even products with a high nutrition value cannot provide an organism with all vitamins. In particular, the point of view is wrong that fresh vegetables and fruit are the main source of vitamins. This group of products which really is almost only source of vitamins C and P and one of sources of folic acid, but it not completely provides needs of an organism for vitamins: And, D, E, K vitamins of group B. At the same time meat and meat products are the main sources of vitamins of group B. Milk and dairy products deliver in an organism vitamins A, cereals — RR vitamin and some vitamins of group B, vegetable fats — vitamin E, animal fats — vitamins A and D.
B8 vitamin () possesses expressed lipotropny and sedative by properties. Has the stimulating effect on motor function of the digestive device. Participates in a metabolism of fats and cholesterol.
In pure form Riboflavinum represents orange-yellow powder, difficult soluble in water, easily collapsing on light. Generally comes to an organism with food, but at the person it can be synthesized by intestinal microflora. Daily requirement - 0,8 mg on 1000 kcal.
B2 vitamin (Riboflavinum) participates in growth processes, in an exchange of proteins, fats and carbohydrates, it has the regulating impact on a condition of the central nervous system, influences processes of an exchange in a cornea, a crystalline lens, an eye retina, provides light and color sight.
Their main quantity comes to an organism with food, and only some are synthesized in intestines by the useful microorganisms living in it, however in this case them happens not always enough. Many vitamins quickly collapse and do not collect in an organism in the necessary quantities therefore the person needs continuous receipt them with food.
Vitamins - group of low-molecular biologically active organic compounds, various structure and structure which are necessary for the correct development and activity of organisms, they belong to irreplaceable factors of food
For the person the following vitamins have the greatest practical value: B1 (), B2 (Riboflavinum), B6 (pyridoxine), B12 (cyanocobalamine). D (calciferol), And (Retinolum), E (tocopherol), To (), With (ascorbic acids, RR (nicotinic acids,
B8 vitamin interferes with adjournment of fats in a liver and other bodies. Lowers cholesterol level in blood, interferes with hardening of arteries. It is important for maintenance of healthy hair, prevents their premature loss. Supports healthy skin. Reduces it is undesirable the high level of an estrogen at women. Reduces a diabetic, peripheral neuropathy, renders soothing effect.
B12 vitamin (Cyanocobalamine) belongs to substances with high biological activity. All animal organisms need this vitamin. Major importance of this vitamin - in its antianemichesky action, besides it has essential impact on processes of a metabolism - proteins, synthesis of amino acids, nucleinic acids, participates in blood formation processes. At children stimulates growth and causes improvement of the general state.
In this regard it is necessary to diversify diets and to include all groups of products in their structure. Along with full-fledged vitamin structure, diets have to be optimum on the power value, contain adequate amounts of other feedstuffs, first of all the irreplaceable. Thus it is especially important
digestive tract, their transport in blood, an intracellular metabolism, etc. The obligatory requirement is balance between all replaceable and irreplaceable factors of food. Violation of this principle can cause developing of a relative vitamin deficiency.