Hrubša Marcel, Siatka Tomáš, Nejmanová Iveta, Vopršalová Marie, Kujovská Krčmová Lenka, Matoušová Kateřina, Javorská Lenka, Macáková Kateřina, Mercolini Laura, Remião Fernando, Máťuš Marek, Mladěnka Přemysl
Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic.
Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic.
Nutrients. 2022 Jan 22;14(3):484. doi: 10.3390/nu14030484.
This review summarizes the current knowledge on essential vitamins B, B, B, and B. These B-complex vitamins must be taken from diet, with the exception of vitamin B, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
本综述总结了目前关于必需维生素B1、B2、B6和B12的知识。这些B族复合维生素必须从饮食中摄取，但维生素B12除外，它也可以由氨基酸色氨酸合成。所有这些维生素都是水溶性的，这决定了它们的主要特性，即：当食物被清洗或煮沸时，它们会部分流失，因为它们会迁移到水中；它们进入细胞需要膜转运蛋白；它们很安全，因为任何过量的维生素都会通过肾脏迅速排出。B族复合维生素的治疗用途大多限于维生素缺乏症或类似情况，但由于它们通常非常安全，也已在其他病理状况中进行了研究。烟酸是维生素B3的一种形式，是唯一的例外，因为它在克剂量下是一种已知的降血脂药物。本文还总结了：（i）目前检测生物体液中B族复合维生素的方法；（ii）这些维生素的食物来源和其他来源，包括常见加工和储存方法对其含量的影响；（iii）它们的生理功能。
