THESE VITAMINS WHICH ARE NOT ANY MORE
During the period of enthusiasm which followed the discovery of the first vitamins, one was brought to baptize of this term of the substances which did not answer the definition of the word: they were neither amines nor of substances necessary to the life, however useful were they sometimes with the correct operation of the organization.
When it was noted that they were not strictly speaking vitamins, one withdrew them from the nomenclature, but without rectifying classification. What explains, for example, that the B5 vitamin succeeds the B3 vitamin and B12 in B9?
EX-Vitamin B4 or ADÉNINE
It was called "vitamin of the white globules", because it stimulates their formation; but its deficiency, which results in polyneuritis, was noted only on an experimental basis.
It is found, like the "true ones", vitamins of the group B, in yeasts, the liver, the germs of cereals, the meats and the fish.
The EXVitamin B10 or ACID PARA
AMINOBENZOÏQUE (PABA) or H2 or H1
Currently prescribed like solar guard, the para-amino-benzoic acid intervenes in the processes of oxidation which lead to the formation of the melanin (brown pigment of the skin and the hair), and would thus take part in protection against sunlight.
But it is often badly supported, and can cause demit by allergy to the sun. The people allergic to sulphamides are also allergic to the PABA, to which the structure is close. So it is also opposed to the antibiotic effect of sulphamides.
Its disadvantages gradually bring to give up it like photo guard and antioxidant. One preIrons to use beta-carotene and the vitamin E like photo guards (with the nicotinamid when there is Lucite, or allergy to the sun), and the vitamin C in partnership with the vitamin E and beta-carotene like antioxidants.
One finds it in the same sources as all the vitamins of group b: the Brewers' yeast, cereals complete, the corn germ, vegetables.
The EX B11 VITAMIN or 0
Because it stimulates secretions of the stomach and the pancreas, one called it "vitamin of the appetite".
An experimental deficiency involves anorexia, a bad assimilation and an atrophy of the muscles. One finds it in the majority of animal fabrics and Brewers' yeast.
The EX B13 VITAMIN
or ACID OROTIC
The orotic acid is in abundance in small milk. It is a growth promoter which is transformed into nucleic bases (components of genes). IT is used to synthesize various mineral salts (iron orotate, lithium orotate, etc).
The EX B15 VITAMIN
or ACID PANGAMIQUE
Acid term the "pangamic" covers a variety of substances: dimethyl-glycin, acid gluco-nodimethylamino-acetic, etc, whose one proposed potential qualities: increase in the endurance in the sportsmen, improvement of pathologies respiratory, articular, and nervous, etc. None of these claims, up to now, was supported by a scientific study.
The EX B17 VITAMIN or LAETRILE
In France, it is officially unknown. In the United States, it is prohibited in 31 States...
It contains cyanide. One finds it in the core of apricots, peaches, cherries and plums, and in the apple pips. In Mexico, it is employed in the treatment of certain cancers.
The fact is proposed that the populations which consume many apricots traditionally have a weak rate of cancer. But the laetrile is in the core of apricots and not in the flesh, which, it is rich in beta-carotene, a factor found protective against cancers. All the studies which tested the virtues anti-cancer of the laetrile are revealed negative.
The EX-Vitamin F
These are two unsaturated fatty acids (acid linoleic and linoleic alpha) that one also calls "acid essential fats" because the organization cannot make the synthesis of it. Originally, they had been baptized "vitamin F" (of fatty acid).
Their role had been discovered since 1922, at the time of animal experiments: rats sufIroning from delay of growth, of roughness of the skin, renal lesions and inIrontility consecutive to a mode deprived of greases, had been cured by the administration of linoleic acid.
One especially finds the acid linoleic in linoleic acid alpha and the grape pip and corn, sunflower oils, especially in oils of colza, soya and nut.
The linoleic acid is the leader of a family which one calls Omega-6 the fatty acids, and linoleic acid-alpha, the leader of a family that one calls Omega-3 the fatty acids.
They are transformed into others made up, in particular the following:
-Side of the fatty acids Omega-6, in linoleic acid gamma, a fatty acid which doesn't exist in the food, but what one finds in oils of primrose or borage
-Side of the fatty acids Omega-3, in EPA and DHA which one finds in fatty fish salmon, sea trout, herring, mackerel, sardine, halibut, and red mullet.
These fatty acids have a fundamental importance in the cerebral development of the fetus and the child. It is advised with the pregnant women or who nurse to consume oil which contains linoleic acid alpha (oil of colza, of soy, nut or oils "complete") and of fatty fish.
These oils are oils of seasoning and do not have to be cooked, because the linoleic acid alpha is very sensitive to heat. One advises to choose oils of first cold pressure, and to preserve them at the refrigerator.
As for fatty fish, they are even more vulnerable, and one can consume them with benefit only marinated, in lemon for example, cooked with vapor in the short (5 min approximately), or poached way with extinct fire (fire is cut when water quivers and one leaves covered about 10 min).
During the last month of pregnancy, it is advisable to restrict the fatty fish consumption, because they can delay the appearance of work. These essential fatty acids have as final products of the mediators whom one calls "prostaglandins" and "leucotriens".
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Supplementary food
Vitamin A
