Pantothenic Acid—Vitamin B5

legumes-and-cerealsPantothenic acid (vitamin B5) is essential to the metabolism of carbohydrates, proteins, and fats, as well as for the synthesis of hormones and cholesterol. Deficiency is rare and likely to occur in cases of malnutrition. Its anti-inflammatory, anti-oxidant, wound healing, and antiviral actions are now being studied.

BENEFITS

  • Synthesizes cholesterol to produce vitamin D and  (stress) hormones
  • Controls serum cholesterol levels
  • Protects against lipid peroxidation
  • Elevates reduced glutathione (the body’s premier anti-oxidant)
  • Radioprotective
  • Turns fat into energy
  • Metabolizes carbohydrates

DEFICIENCY

  • Acne
  • Parasthesia (tingling in extremities)
  • Sleepiness and headache
  • GI complaints
  • Susceptibility to infections

SOURCES

  • Liver
  • Egg yolks
  • Fresh vegetables
  • Legumes
  • Yeast

At neutral pH, pantothenic acid is stable, but 20% of the B5 in raw meat is destroyed by cooking.  Vegetables lose between 40% and 75% during processing.   Vegetarians with rheumatoid arthritis experienced relief with injected pantothenic acid, as reported in a 1963 issue of Lancet.

 

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