beef liver

Vitamin B5 (Pantothenic Acid)

Interesting facts about vitamin B5 (pantothenic acid):

  • Vitamin B5 is a water-soluble vitamin
    Vitamin B5 (pantothenic acid) is a water-soluble vitamin, which means that it is easily absorbed in the body (as most of the body is made of water and so are most of the foods eaten), but some of it may be lost in cooking.
  • VitaminB5 is converted into coenzyme A
    Vitamin B5 (pantothenic acid) is converted into coenzyme A in the body, which is used in a number of metabolic processes involving the utilisation and transport of carbohydrates, fats and proteins.
  • Vitamin B5 is necessary to help make certain hormones
    Vitamin B5 (pantothenic acid) is necessary to help make some hormones in the body, so that various metabolic processes can take place.
Around 50% of the vitamin B5 (pantothenic acid) in meat is lost when the meat is frozen, then thawed and cooked
  • Vitamin B5 works well with other B vitamins and vitamin H
    Vitamin B5 (pantothenic acid) works very well together with vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine) and also vitamin H (biotin) to assist it in its duties.
  • About 50% of the vitamin B5 in meat is lost when it is frozen
    Around half of the vitamin B5 (pantothenic acid) in meat is lost when the meat is frozen, then thawed and cooked. To get the most amount of vitamin B5 (pantothenic acid) from meat, it should be eaten fresh and not frozen as much as is possible.

References

  1. Food and Nutrition Board, Institute of Medicine. Pantothenic acid. Dietary Reference Intakes: Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press; 1998:357-373
  2. Griffith HW. Minerals, Supplements and Vitamins - The Essential Guide. 2000 Fisher Books, USA
  3. Kirschmann GJ, Kirschmann JD. Nutrition Almanac. 4th ed. New York: McGraw-Hill;1996:115-118
  4. Lieberman S, Bruning N. The Real Vitamin and Mineral Book - Using Supplements for Optimal Health. 3rd Edition. Avery Publishing, New York, 2003
  5. Miller DR, Specker BL, Ho ML, Norman EJ. Vitamin B-12 status in a macrobiotic community. American Journal of Clinical Nutrition 1991, Vol 53, 524-529
  6. Osiecki, Henry, The Nutrient Bible 2002, BioConcepts Publishing
  7. Walsh JH, Wyse BW, Hansen RG. Pantothenic acid content of 75 processed and cooked foods. J Am Diet Assoc 1981;78(2):140-144
  8. Yates AA, Schlicker SA, Suitor CW. Dietary reference intakes: The new basis for recommendations for calcium and related nutrients, B vitamins, and choline. J Am Diet Assoc 1998;98:699-706

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