Vitamin P is one of the most mysterious vitamins. Even experts don’t know what it does! But now we do. And its amazing benefits are well known among health professionals and the general public alike. What’s even better is that there are no side effects at all when taking vitamin p!
The Amazing Benefits of the Mysterious Vitamin P:
1) It prevents wrinkles and fine lines.
2) It helps prevent heart disease, cancer, diabetes, Alzheimer’s Disease and many other diseases.
3) It reduces blood pressure and cholesterol levels.
4) It protects against strokes and heart attacks.
5) Its antioxidant properties protect your body from free radicals which cause aging, cancer, stroke and many other diseases.
6) It boosts immunity and fights off infections.
7) It improves memory function.
8) It increases energy levels and mental alertness.
9) It promotes healthy bones, teeth, hair and nails.
(It contains minerals such as calcium, phosphorus, magnesium, iron, zinc and copper.)
10) It decreases the risk of developing colon cancer in women.
Vitamin P is also known as bioflavonoids. You can find bioflavonoids in vegetables, fruits and other plant-derived food.
They are the reason why fruits and vegetables are so good for you. In fact, they’re so good for you, that people who eat a lot of fruits and vegetables have a lower risk of developing many diseases and live longer than people who don’t eat many of these nutritious foods!
Bioflavonoids are also found in many herbs and herbal teas. Herbs such as ginseng, gingko, bilberry, green tea, red wine extract, garlic and ginger all contain bioflavonoids.
And they’re ALL good for you!
In addition to foods, the human body can also produce bioflavonoids on its own. Your body converts plant pigments into bioflavonoids.
This process is known as ”bioflavonoid synthesis.”
Bioflavonoids are classified as antioxidants. Antioxidants mop up free radicals and help prevent cell damage.
In fact, when it comes to antioxidants, bioflavonoids are some of the most powerful substances in nature!
Some sources describe bioflavonoids as ”vitamin P.” Technically speaking, they’re not vitamins.
The difference between vitamins and bioflavonoids is that the body needs vitamins in tiny amounts while it needs bioflavonoids in much smaller amounts. We need to consume only a negligible amount of bioflavonoids every day. By negligible I mean about 10 milligrams (less than the size of an aspirin tablet).
You can get your daily dose of vitamin P from a bowl of fortified cereal or from one cup of raw vegetables. Five milligrams of vitamin P can be found in one medium tomato.
Don’t take more than the recommended daily dose of vitamin P because too much can be harmful. The latest studies show that too much bioflavonoids can actually cause blood vessel constriction and may damage your blood vessels in the long run.
It has also been observed that people who consume too many fruits and vegetables have a slightly higher risk of cancer compared to people who don’t eat very many fruits and vegetables.
However, this does not mean that fruits and vegetables cause cancer. It just means that eating other types of food in moderation is fine.
Bioflavonoids also provide protection against sunlight. Your body can’t produce adequate amounts of bioflavonoids to protect you from the sun so don’t overdo it if you decide to sunbathe.
(Hawaiians were smart enough to invent sunscreen containing suntan lotion! They even had a name for it: ”oli” which is the same as the ”oil” in suntan oils that we have today).
Be sure to take your daily dose of vitamin P. It’s good for you, will help prevent many diseases and will keep you healthy!
Vitamin P is essential for a healthy life. Don’t overdo it though because too much can be harmful!
Bioflavonoids are natural substances that are found in all fruits and vegetables. They’re most abundant in brightly-colored fruits and vegetables such as oranges, red peppers, broccoli and berries.
Your body can’t produce them so you need to get them through your diet. Watch out though because too many bioflavonoids can be harmful!
-The word bioflavonoid comes from the words ”bio,” meaning life, and ”flavonoids” which are chemicals that give plants their color.
-Some commonly-eaten bioflavonoids are quercitin, hesperidin and rutin.
-Healthy adults need about 10 milligrams of vitamin P every day.
-Bioflavonoids are powerful antioxidants. Antioxidants soak up free radicals in your body and prevent cell damage.
-Most people get enough bioflavonoids through their diet. Fortified foods such as breakfast cereal are other good sources of bioflavonoids.
-Although it’s rare, some people are allergic to bioflavonoids. If you’re having a reaction to a particular food, tell your doctor if you’ve recently starting eating more of that food.
-Bioflavonoids are not just in fruits and vegetables. They’re also found in tea, wine, cocoa, nuts and citrus oils.
-Coffee and other drinks don’t contain bioflavonoids. However, Vitamin P is often added to breakfast cereals.
-Vitamin P was discovered in the 1930s by a scientist named Joseph Goldberger. He was awarded a Nobel Prize for his discovery.
SECTION 4: B COMPLEX
B1 – B3
B1 – THIAMINE
Thiamine, also known as Vitamin B1, is a water-soluble vitamin that is involved in the functioning of the brain and nervous system. It also plays a role in the conversion of food to energy.
A lack of Thiamine can lead to a condition called Beriberi, which can cause heart problems and mental impairment.
Thiamine is found in many foods, especially meats and whole grains like wheat and rice. It’s also added to some breakfast cereals.
Alcohol abuse can lead to a Vitamin B1 deficiency since the body uses up large amounts of thiamine. Also, people who eat mostly raw food diets are at risk of developing a thiamine deficiency.
-Thiamine was first discovered in 1919 by two researchers: Harold Oliver and Winder Power. They were awarded a Nobel Prize for their discovery in 1937.
-Dried yeast, pork, enriched breads and cereals are all good sources of thiamine.
-Shellfish are not good sources of thiamine. This is why people with Beriberi (a thiamine-related illness) were told to avoid eating too much shellfish.
-An overdose of thiamine is practically impossible.
-Thiamine works with other B complex vitamins to help your body turn the food you eat into energy.
-Deficiencies of thiamine lead to diseases like Beriberi and Wernicke-Korsakoff syndrome.
B2 – RIBOFLAVIN
Also known as: Vitamin B-2, Vitamin Bl
Riboflavin is a water-soluble B vitamin that’s pale yellow in color. It’s found in many foods, especially organ meats like liver, dairy products and green vegetables.
Riboflavin helps the body metabolize carbohydrates so they can be turned into energy. It’s also used to build healthy muscle tissue.
-Riboflavin was first discovered in 1935 by a Japanese scientist named Kakule Inamura. He was researching green tea and its effects on eye health when he discovered the nutrient that came to be known as riboflavin.
Inamura was awarded a Nobel Prize for his discovery in 1938.
-Riboflavin is often added to breakfast cereals since it helps the body turn the food you eat into energy.
-Riboflavin deficiency can lead to a condition called glossitis, which is an inflammation of the tongue’s taste buds. Other signs and symptoms of riboflavin deficiency include fatigue, burning feet, headaches, sore eyes and nausea.
-An overdose of riboflavin can cause a condition known as photophobia, or a great sensitivity to light.
-Riboflavin works with other B complex vitamins to help your body turn the food you eat into energy.
-Deficiency of riboflavin mainly occurs in people who follow strict vegetarian diets since it is mostly found in meat, dairy and other animal products.
-Riboflavin is heat-sensitive, which means that cooking foods high in riboflavin can destroy some of its nutrient value.
-Riboflavin is also found in many health and wellness products. Some people take these supplements to help them relieve the burning feet and general fatigue that are typical signs ofriboflavin deficiency.
Long term alcoholism can also lead to a riboflavin deficiency.
B3 – NIACIN
Also known as: Vitamin B-3, Nicotinic Acid, Vitamin PP
Niacin is a water-soluble B vitamin that’s involved in the conversion of food into energy and the production of fatty acids. It can be found in many foods including fish, poultry, peanuts and mushrooms.
Also known as: Vitamin B-3, Vitamin PP, Vitamin P
Niacin is a water-soluble B vitamin. It’s also often called nicotinic acid.
You’ll find it in many foods, especially poultry, fish, peanuts and whole grains like wheat and rice.
Niacin helps the body metabolize food so that it can be turned into energy.
-Niacin, also known as Nicotinic Acid and Vitamin B-3, was first isolated from muscular flesh by German researcher Hugo Munstacker in 1936. He first named it “niacin” after nicotine (a chemical found in tobacco), since both substances caused a tingling sensation.
It also helps the brain to form and maintain the myelin sheath, a protective covering for nerves. This is why niacin is often used to help alleviate the symptoms caused by anxiety, such as nervousness, irritability and rapid heart rate. Niacin is also used to improve circulation and reduce cholesterol levels in the blood.
-Niacin was first isolated in 1937 by a Hungarian chemist named Charles William Nicolai.
-Some niacin-rich foods are also good sources of the B vitamin riboflavin (vitamin B-2), so niacin is often listed as “niacinamide riboflavin.”
-Niacin is also used in the treatment of schizophrenia.
-Niacin taken in large amounts can cause a flushing reaction, which might make you feel like your skin is burning, or even swell up and change color. He received a Nobel prize for his discovery in 1947.
-The chemical symbol for niacin is N. Its atomic number is 7 and its relative atomic mass is 119.00.
-Niacin was first isolated from yeast, which is why it is present in many yeasty foods like breads and cereals.
-Deficiency of niacin causes pellagra, which was common in the early 1900’s. This is a harmless effect that goes away after your body gets used to the increase in niacin intake.
Taking aspirin, other painkillers or drink alcohol can make this effect worse.
-In addition to being used as a vitamin supplement, niacin is added to certain foods like margarine and is used in the manufacturing of cereals and breakfast bars.
-Niacin is used in the manufacture of plastics, as well as in making other substances and chemicals used in the production of pharmaceuticals, dyes, stains, explosives and more.
Also known as: Pyridoxine, Pyridoxamine, Pyridoxal, Pyridoxamin, Hydrochloride
A water-soluble B vitamin that helps your body turn food into energy and build protein.
-Decreases blood cholesterol, decreases insulin response, and lowers blood triglyceride levels.
The body can’t store niacin, so it’s necessary to get small amounts every day. For this reason, niacin is often added to breakfast cereals to help with this process.
It’s also used to fortify certain foods like pasta sauce, as well as yeast, which is one its richest sources.
-Niacin is also added to certain foods like candy, cereal and even pet food.
-The body needs niacin in order to form proper hormones and to support the nervous system, including the maintenance of a healthy brain. Niacin also helps with the removal of “used up” cells during the process of cell division.
In addition, it’s used during the formation of DNA, which is essential to all living things.
-Niacin is a part of two different groups of medicines called vitamin B3 and niacin.
-This vitamin helps your body break down the food you eat into energy.
-Deficiency of niacin can cause a disease called pellagra. Symptoms include diarrhea, mental illness, and skin problems.
-The most common source of niacin is pork. Other sources are peanuts, beef, chicken, fish and brewer’s yeast.
-Niacin can be destroyed by exposure to light, air and extreme temperatures.
-The chemical symbol for niacin is N. Its atomic number is 5 and its relative atomic mass is 79.
-Niacin is used in the treatment of schizophrenia and other mental illnesses. It’s also used to decrease blood cholesterol and triglyceride levels.
-In the early 1900’s, pellagra was a major health problem in the southern United States, because people relied on a diet of corn and were unable to eat enough other foods that contain niacin.
-Taking aspirin and other painkillers can cause your body to flush more niacin than usual through your urine, which can lead to a type of “niacin overdose”.
-Niacin might help lower high blood pressure. It also might enhance the effect of certain drugs used for treating diabetes, Alzheimer’s disease, and other conditions.
However, more research is needed to determine if these effects are real or just theoretical.
-The body can turn niacin into energy, as well as use it to build proteins and other essential chemicals. Niacin helps with the growth and repair of skin, tissues, and cells.
-Niacin works by restoring the ability of the mitochondria in your body to produce energy from fats and sugars, which reduces cholesterol and triglyceride levels.
-Niacin is used to treat or prevent a certain kind of facial skin redness (pellagra).
-Niacin can also reduce the size of fatty areas of the liver, and can slightly reduce blood pressure.
-Niacin helps the body create energy from food.
-Niacin works with other B vitamins to help with digestion, as well as nerve and skin health. Niacin also helps reduce cholesterol and is used in the treatment of schizophrenia.
-Niacin is known to cause “niacin flush”, a temporary condition that makes the face redder than it already is after drinking alcohol.
-Niacin is also taken by mouth to decrease the chance of heart disease in people who already have a form of heart disease.
-Niacin can be used along with statin medications to reduce cholesterol and the risk of heart disease.
-Niacin is also used to treat the skin condition called psoriasis, including its arthritis feature.
Sources & references used in this article: