Preksha Dhyana Human Body Part 2

Author(s): Jethalal S Zaveri
Publisher: Jain Vishva Bharati

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B1 (Thiamine): Discovery of the first of this group was named B1. Its deficiency initially causes loss of appetite and indigestion; then an involvement of the nervous system, loss of motor-function and ultimately beriberi including enlargement of heart. Nervous system and cardiac muscle are particularly vulnerable to vitamin B1, (thiamine) deficiency. Yeast, whole grain cereals (especially the hulls and brans), milk, legumes, (beans etc.) and nuts are rich food source of this vitamin. Its minimum daily requirement varies with the body size and calories utilised per day.
Vitamin B2 (Riboflavin) was originally isolated from milk. A good part of the body's requirement of this vitamin is normally produced by the bacteria inhabiting the intestines, but a part must be consumed in food. Its deficiencies are usually mild and result in dermatitis, inflammation of the tongue and cracking of the corners of the mouth. It gnerally occurs together with a deficiency of other B vitamins. Food sources for this vitamin include ground-nut, wheat-germ and vegetables such as spinach.
B6 and B12 B6 deficiency can cause anemia, dermatitis and convulsions. Fortunately its deficiency is rare. Its sources are the same foods that provide abundant supplies of the other B complex vitamins viz. wheat-germ, milk etc. It is also synthesized by intestinal bacteria. B12 is necessary for growth and maturation of red blood cells. Very small quantities-just micro-grams-are needed. Its deficiency causes anemia, weakness and numbness of limbs and finally in a complete loss of ability to control them.
Niacin Yeast, groundnut, wheat-germ, legumes and milk are good food sources of vitamin Niacin. It is also synthesized by bacteria in colon. Its deficiency can result in dementia, diarrhea etc.
Pantothemic acid, folic acid and biotin are other members of the group. They are all synthesized by the bacteria in the intestines. Folic acid is also supplied by fresh
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