Micronutrients

Micronutrients are so called because they are only required by living things in small amounts.
Micronutrients are generally grouped into vitamins and minerals.

Vitamins

Vitamins are organic compounds formed by plants and animals. They are easily broken down by
heat and acid. Vitamins are divided into water-soluble vitamins and fat-souble vitamins based on
their solubility in water and fat respectively.

Water-soluble vitamins

Water-soluble vitamins include the vitamin B complexes (B1, B2, B3, B5, B6, B7, B9 and B12) and
vitamin C.

 Vitamin B1 (Thiamine): Thiamine helps the animal body in the conversion of nutrients to
energy. Their food sources include pork, vegetables, potatoes, liver, brown rice and eggs.
Their deficiency results in the beriberi disease which affects multiple organs in the body.
 Vitamin B2 (Riboflavin): Riboflavin assists the body in energy production. It is also
involved in cell function and fat metabolism. Food sources include dairy (milk) products,
bananas, green vegetables, meat. Deficiency in diet results in inflammations and sores on
the mouth and tongue.
 Vitamin B3 (Niacin): Niacin has a wide range of functions in the body. It helps in the
digestive system, skin and nervous system. Food sources include liver, salmon, green
vegetables, meat. The body also synthesises little amounts of niacin. Niacin deficiency
results in pellagra. Pellagra is characterised by dementia (loss of memory and thinking
skills), diarrhoea and dermatitis (inflammation of the skin).
 Vitamin B5 (Pantothenic acid): Its function is to aid in fatty acid synthesis or production.
Food sources include meat and avocados. Deficiency results in parasthesia (an abnormal
skin sensation that may be tingling, chilling, pricking or numbing).
 Vitamin B6 (Pyridoxine): This functions as a coenzyme for many metabolic reactions
occuring in the animal body. They also help in the synthesis of chemicals of the nervous
system and haemoglobin. Food sources include pork, turkey, beef, bananas, potatoes.
Deficiency of pyridoxine leads to anaemia (shortage of red blood cells).
  Vitamin B7 (Biotin): Biotin serves as a coenzyme for many metabolic reactions occuring in
the body. There are many food sources of biotin. Some are liver, boiled egg, peanut,
avocado, salmon. Deficiency of biotin leads to hair loss, conjuctivitis, eczema and
inflammation of the small intestine (enteritis).
 Vitamin B9 (Folate or folic acid): Folate is necessary for the synthesis and maintenance of
new cells, for DNA and RNA syntheses, and for preventing changes to DNA, thus
preventing cancer. Food sources include sea food, liver, dark green vegetables, eggs.
Deficiency leads to anaemia.
 Vitamin B12 (Cobalamin): Cobalamin is necessary for red blood cell formation and proper
nervous system and brain function. It also functions as a coenzyme for many metabolic
reactions. Food sources include meat, egg, milk, liver. Anaemia results from deficiency of
folate.
 Vitamin C (Ascorbic acid): Vitamin C plays imprtant roles in the body. It is important in
collagen (structural protein present in the skin and connective tissues) formation, wound
healing and immunity. Food sources include fruits and green leafy vegetables. Deficiency
results in scurvy; a disease that presents with brown spots on the skin, spongy gums, and
bleeding from all mucous membranes.

Fat-soluble vitamins

These include vitamins A, D, E and K.

 Vitamin A (Retinol): Retinol is vital for growth and development, maintenance of the
immune system and good vision. Green vegetables, milk products and liver are good
sources. Deficiency symptoms include night blindness and flaky skin.
 Vitamin D (Calciferol): Vitamin D increases the absorption of calcium and so promotes
bone formation. Milk products, cod liver oil, salmon, tuna, mackerel are food sources. The
body also synthesises the vitamin when the skin is exposed to mild doses of UVB
radiationdeficiency leads to rickets; a childhood disease, characterised by impeded growth
and soft, weak, deformed long bones that bend and bow under their weight as children
start to walk.
 Vitamin E (Tocopherol): Tocopherol prevents the damage of stored fatty acids and the
cell membrane. Food sources include seeds, nuts, green leafy vegetables, margarine.
 Deficiency disease due to tocopherol is rare and is usually due to inability of the body to
absorb it rather than its lack in diet. Symptoms present as nerve problems.
 Vitamin K: Vitamin K is necessary for blood clotting. Deficiency results in uncontrolled
bleeding or haemorrhage as the blood can no longer coagulate and clot. Green leafy
vegetables are main food sources.