Pantothenic Acid

The name of this water-soluble vitamin comes from the Greek word “pantos” (meaning, “everywhere”) since pantothenic acid is found in all living cells.
Pantothenic acid is relatively stable, compared to other vitamins when exposed to oxygen and light, but it is sensitive to heat. 50% loss of pantothenic acid can be expected when cooking food. When foods are preserved by milling, grating or freezing, up to 80% of pantothenic acid is lost.
The body’s daily pantothenic acid requirement remains unknown. However, recommendations for the daily requirements are given as estimated values with a safety margin.

Functions in the Body

  • Supports the development and breakdown of carbohydrates, fats and proteins
  • Converts energy from nutrients
  • Develops essential fats and steroids, hormones and neurotransmitters
  • Forms red blood cells, sexual hormones and stress hormones

Deficiency Symptoms

  • Following several months of severe malnutrition, non-specific symptoms can be caused, such as headaches, fatigue, stomach disorders, heart palpitations, poor wound healing and low blood pressure.

Overdose

None known.

Interactions

+ Vitamin B12, vitamin A, vitamin B6, folate and biotin support the body’s use of Pantothenic Acid.
– Ethanol (pure alcohol) lowers the pantothenic acid content in tissue

Sources

Offal, fish, peanuts, mushrooms, eggs, legumes, whole grains

Recommended Daily Amounts

Young people 6 mg
Adults 6 mg
Adults over 65 years old 6 mg

«5 a Day» Helps Your Vitamin Supply

It takes 220 grams of porcini mushrooms, 270 grams of mushrooms, 43o grams of soya sprouts, 660 grams of green beans, broccoli endive or corn, 880 grams of cauliflower or sugar peas to meet daily pantothenic acid requirements.