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Vitamin B6

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A B vitamin nutrient obtained from meat, vegetables, tree nuts, bananas, and serves as a cofactor in various enzymatic reactions such as amino acid metabolism, as well as in red blood cell formation, and in the production of insulin and hemoglobin


B vitamins are water-soluble vitamins that include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin or nicotinic acid), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine, pyridoxal, pyridoxamine), vitamin B7 (biotin), vitamin B9 (folic acid), and vitamin B12 (cobalamins). Vitamin B6 has different forms. Its vitamers are as follows:

  • pyridoxine
  • pyridoxine 5'-phosphate
  • pyridoxal
  • pyridoxal 5'-phosphate
  • pyridoxamine
  • pyridoxamine 5'-phosphate
  • 4-pyridoxic acid

Pyridoxal 5'-phosphate is one of the active forms and is involved in macronutrient metabolism, neurotransmitter synthesis, histamine synthesis, hemoglobin synthesis and function, and gene expression.1

Food sources that have large amounts of vitamin B6 are pork, turkey, beef, bananas, chickpeas, potatoes, and pistachios. The recommended dietary allowance for vitamin B6 is 1.3 mg/day for adult males and females through age fifty.1 Vitamin B6 deficiency leads to skin disorders, dermatitis, cracks at corners of mouth, anemia, kidney stones, and nausea whereas overdose of vitamin B6 over time may lead to nerve damage, although rare.2

See also:

1 Vitamin B6. Retrieved from [[1]]
1 Bellows, L. and Moore, R. (2012). Water-Soluble Vitamins: B-Complex and Vitamin C. Retrieved from [[2]]