B-Vitamins energy releasing abilities
Certain B-vitamins-pantothenic acid (vitamin B5), niacin (vitamin B3), riboflavin (vitamin B2) and thiamin (vitamin B1)
Panthothenic acid (vitamin B5): is present in all animal and plant tissues is responsible for forming an integral component of coenzyme A and acyl-carrier protein. These proteins are essential for metabolism of amino acids, carbohydrates, fatty acids and normal protein function.
Niacin (B3): This vitamin acts as a cofactor for more than 200 enzymes involved in carbohydrates, amino acids and fatty acid metabolism.
Good sources for this vitamin: lean meats, fish, poultry, peanuts, and yeast.
Riboflavin (vitamin B2): Riboflavin assists in carbohydrates, amino acid, and fat metabolism. It also helps with antioxidant protection through its role in reduction-oxidation reactions.
Good sources: dairy products, green leafy vegetables, meat, all of which helps prevent riboflavin deficiency, which causes eye problems, such as excessive tearing, burning an itching, and loss of vision.
Thiamin (Vitamin B1): This vitamin is essential for carbohydrate metabolism. It is also thought to play a nonmetabolic role in nerve function.
Thiamine deficiency is characterized by anorexia, weight loss and cardiac and neurologic manifestations that progress to something termed beriberi ( a constellation of symptoms that includes fast heart rate, decreased sensation in feet and hands, muscular wasting, mental confusion and enlarged heart). Thiamin deficiency is rare in the U.S because of supplementation in cereal and rice products.