The Vitamins: Chemistry, Physiology, Pathology, Volume III considers the chemical, physiological, and pathological aspects of several vitamins. This book contains seven chapters. Each chapter discusses the vitamin''s nomenclature, industrial preparation, biogenesis, occurrence in foods, effects of its deficiency, and metabolism. Other general topics covered in each chapter include the vitamin''s specificity of action, toxicity, pharmacology, detoxification, and therapeutic activity. This volume evaluates vitamins such as p-aminobenzoic acid, pterolglutamic acid, pyridoxine and related compounds, riboflavin, thiamine, tocopherols, and growth factors. This book will be of value to nutritionists, dieticians, food scientists, technologists, and researchers.

The Vitamins: Chemistry, Physiology, Pathology, Volume III considers the chemical, physiological, and pathological aspects of several vitamins. This book contains seven chapters. Each chapter discusses the vitamin''s nomenclature, industrial preparation, biogenesis, occurrence in foods, effects of its deficiency, and metabolism. Other general topics covered in each chapter include the vitamin''s specificity of action, toxicity, pharmacology, detoxification, and therapeutic activity. This volume evaluates vitamins such as p-aminobenzoic acid, pterolglutamic acid, pyridoxine and related compounds, riboflavin, thiamine, tocopherols, and growth factors. This book will be of value to nutritionists, dieticians, food scientists, technologists, and researchers.

The Vitamins: Chemistry, Physiology, Pathology, Volume III considers the chemical, physiological, and pathological aspects of several vitamins. This book contains seven chapters. Each chapter discusses the vitamin''s nomenclature, industrial preparation, biogenesis, occurrence in foods, effects of its deficiency, and metabolism. Other general topics covered in each chapter include the vitamin''s specificity of action, toxicity, pharmacology, detoxification, and therapeutic activity. This volume evaluates vitamins such as p-aminobenzoic acid, pterolglutamic acid, pyridoxine and related compounds, riboflavin, thiamine, tocopherols, and growth factors. This book will be of value to nutritionists, dieticians, food scientists, technologists, and researchers.