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Pantothenic acid

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An organic compound belonging to the B vitamins found in meat, broccoli, avocados, etc., and is essential as it is used to synthesize coenzyme-A and to metabolize proteins, carbohydrates and fats


Pantothenic acid is one of the B vitamins. Others include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin), vitamin B9 (folic acid), and vitamin B12 (cobalamins). B vitamins are water-soluble vitamins as opposed to other vitamins that are fat-soluble. This means that B vitamins, including pantothenic acid, will rather dissolve in water than fatty or nonpolar solvents. They are also eliminated from the body much faster than fat-soluble vitamins.

Panthothenic acid is an essential nutrient that can be obtained from nearly every food but it occurs in high amounts in meat, broccoli, legumes, whole grain cereals, eggs, yogurt, and avocado. It is involved in the synthesis of coenzyme-A. Coenzyme-A is involved, in turn, in the synthesis of amino acids, fatty acids, ketones, cholesterol, phospholipids, steroid hormones, neurotransmitters, and antibodies.1 Deficiency in pantothenic acid may lead (though rare) to paresthesia.

IUPAC name: 3-[(2R)-2,4-Dihydroxy-3,3-dimethylbutanamido]propanoic acid

Chemical formula: C9H17NO5

Also called:

  • pantothenate
  • vitamin B5

See also:

1 B vitamins. Retrieved from [[1]]