The Vitamins

The Vitamins

Chemistry, Physiology, Pathology

1st Edition - January 1, 1954

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  • Editors: W. H. Sebrell, Robert S. Harris
  • eBook ISBN: 9781483222011

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Description

The Vitamins: Chemistry, Physiology, Pathology, Volume III considers the chemical, physiological, and pathological aspects of several vitamins. This book contains seven chapters. Each chapter discusses the vitamin's nomenclature, industrial preparation, biogenesis, occurrence in foods, effects of its deficiency, and metabolism. Other general topics covered in each chapter include the vitamin's specificity of action, toxicity, pharmacology, detoxification, and therapeutic activity. This volume evaluates vitamins such as p-aminobenzoic acid, pterolglutamic acid, pyridoxine and related compounds, riboflavin, thiamine, tocopherols, and growth factors. This book will be of value to nutritionists, dieticians, food scientists, technologists, and researchers.

Table of Contents


  • Contributors to Volume III

    Contents of Volumes I and II

    Chapter 12. p-Aminobenzoic Acid

    I. Nomenclature

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Biogenesis

    VI. Estimation

    VII. Occurrence in Foods

    VIII. Effects of Deficiency

    IX. Metabolism

    X. Toxicity

    XI. Pharmacology

    XII. Detoxication of Arsenicals

    XIII. Sulfonamide Reversal

    XIV. Therapeutic Activity

    Chapter 13. Pteroylglutamic Acid

    I. Nomenclature and Formula

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Specificity of Action

    VI. Estimation

    VII. Standardization of Activity

    VIII. Occurrence in Foods

    IX. Effects of Deficiency

    A. In Animals

    B. In Microorganisms

    C. In Man

    X. Pharmacology

    XI. Requirements and Factors Influencing Them

    Chapter 14. Pyridoxine and Related Compounds (Vitamin B6 Group)

    I. Nomenclature

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Specificity of Action

    VI. Biogenesis

    VII. Estimation

    A. Physical Methods

    B. Chemical Methods

    C. Biological Methods

    D. Microbiological Methods

    VIII. Standardization of Activity

    IX. Occurrence in Foods

    X. Effects of Deficiency

    A. In Plants

    B. In Animals

    C. In Microorganisms

    D. In Man

    XI. Pharmacology

    XII. Requirements and Factors Influencing Them

    A. Of Animals

    B. Of Man

    Chapter 15. Riboflavin

    I. Nomenclature

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Specificity of Action

    VI. Biogenesis

    VII. Estimation

    A. Physical and Chemical Methods

    B. Biological Methods

    C. Microbiological Methods

    VIII. Standardization

    IX. Occurrence in Food

    X. Effects of Deficiency

    A. In Microorganisms

    B. In Plants

    C. In Insects

    D. In Animals

    E. In Man

    XI. Pharmacology

    XII. Requirements and Factors Influencing Them

    Chapter 16. Thiamine

    I. Nomenclature

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Specificity of Action

    VI. Biogenesis

    VII. Estimation

    VIII. Standardization of Activity

    IX. Occurrence in Food

    X. Effects of Deficiency

    XI. Pharmacology

    XII. Requirements and Factors Influencing Them

    A. Of Animals

    B. Of Man

    Chapter 17. The Tocopherols

    I. Nomenclature

    II. Chemistry

    III. Industrial Preparation

    IV. Biochemical Systems

    V. Estimation

    VI. Occurrence in Food

    VII. Effects of Deficiency

    VIII. Pharmacology

    IX. Requirements and Factors Influencing Them

    A. Of Animals

    B. Of Man

    Chapter 18. New and Unidentified Growth Factors

    I. Lipoic Acid (Thioctic Acid, Pyruvate Oxidation Factor, Protogen, Acetate Replacement Factor)

    II. Carnitine (Vitamin BT)

    III. Peptides

    IV. Lyxoflavin

    V. Coenzyme III

    VI. Factors Required in Unheated Growth Media

    VII. Guinea Pig Antistiffness Factor

    VIII. Miscellaneous Factors

    Author Index

    Subject Index


Product details

  • No. of pages: 680
  • Language: English
  • Copyright: © Academic Press 1954
  • Published: January 1, 1954
  • Imprint: Academic Press
  • eBook ISBN: 9781483222011

About the Editors

W. H. Sebrell

Robert S. Harris

Affiliations and Expertise

Associate Professor of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, Mass.

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