Vitamins and Supplements Reviews
Vitamin B6 - Pyridoxine Article:
Vitamin B6, pyridoxine, was first researched in the mid - 1930s and has one of the greatest varieties of chemical forms. The forms include pyridoxine, pyridoxal, pyridoxamine, pyridoxine phosphate, pyridoxal phosphate, and pyridoxamine phosphate. It was originally referred to as " antidermatitis factor " because skin inflammation ( dermatitis ) seemed to increase when foods with B6 were eliminated from the diet. Topical B6 creams are still used today to treat skin inflammation, especially that that is related to seborrheic dermatitis.
Pyridoxine is a main factor in the synthesis of essential molecules. Many chemical categories of molecules depend in some way on pyridoxine for their production. Amino acids, the building blocks of protein, and nucleic acids, which help to create DNA in our genes, wish adequate supplies of pyridoxine for synthesis.
The availability of pyridoxine is also important in processing touch and starch. Pyridoxine is particularly important in conducting the breakdown of a special form of starch, glycogen, that is stored in our muscle cells and liver.
Pyridoxine also supports our nervous system in several ways. One aspect focuses on the creation of amines, an important group of messaging molecules. The fitful system relies on the study of amines in order to transmit messages between nerves. Amines are one type of neurotransmitter in the nervous system and are often made from amino acids. Pyridoxine is essential to making this process happen. Other amine - derived neurotransmitters that require pyridoxine for their production are serotonin, melatonin, epinephrine, norepinephrine, and GABA.
Pyridoxine is able to withdraw sulfur groups from other molecules and help the body maintain hormonal balance and eliminate toxic substances through the liver. Pyridoxine also attaches methyl - containing molecules to toxic substances in disposal to make them less toxic and to help the body eliminate them. Pyridoxine also keeps homocysteine at a healthy range, which is essential to avoiding cardiovascular disease.
People who have low levels of pyridoxine in their systems usually have skin disorders according to as eczema and seborrheic dermatitis. Nerve - related symptoms such as convulsions and seizures can also result if the level of pyridoxine is extremely low. Anemia, malaise, and enervate can also result from low levels of pyridoxine.
Yellowfin tuna, bananas, roasted chicken breasts, calf liver, roasted turkey breasts, bell peppers, turnip greens, and spinach are just some of the foods that hold high levels of pyridoxine.
Unfortunately, large amounts of pyridoxine are lost during most forms of cooking and processing. The loss of pyridoxine from the canning of vegetables is 60 - 80 %, from the canning of fruits is 38 %, from the freezing of fruits is 15 %, from the conversion of grains to grain products is 50 - 95 %, and from the conversion of fresh meat to meat by - products is 50 - 75 %. When food is heated, the acidity of the food will often determine how much pyridoxine is lost or retained; the more acidic the food, the more pyridoxine is invisible. Freezing foods rich in pyridoxine can result in a 33 % to 50 % reduction of pyridoxine. Therefore, it is recommended by experts that you eat large amounts of food rich in pyridoxine to counteract these losses since most of the pyridoxine - rich foods are consumed only after sustenance them.
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