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Ingredients

Folic Acid

General
Folic acid is a hydrophilic vitamin of the B-group.

Occurrence
The vitamin received its name folic acid based on the fact that it is abundant in large quantities in leaf vegetables (Latin: folium = leaf). Aside many kind of vegetables, wholemeal products, meat and some kinds of cheese also liver and yeast are good suppliers of folic acid.

Effects
The vitamin folic acid is involved in many essential metabolic processes: It carries the genetic information from cell to cell. Folic acid has many important functions in the protein metabolism and is thereby substantially involved in all growth- and development processes – also of red blood cells.


Niacin (vitamin B3)

Occurrence
Niacin is found primarily in animal-based foods such as poultry and liver, but also in linseed and peanuts.

Effects
Niacin is involved in the metabolism of carbohydrates, proteins, and lipids. Furthermore it helps the skin to produce collagen and pigments; it controls the exposure of the skin to UV radiation, its moisture balance, and cornification of the top skin layers.


Pantothenic acid

Occurrence
Pantothenic acid belongs to the group of B vitamins. It is contained in a large variety of foods—the name being derived from Greek “pantothen”, meaning “everywhere”—but in rather small amounts.

Effects
Pantothenic acid, a primary component of the so-called coenzyme A, plays an important role in the body’s growth and development processes. It is also essential for the production of cholesterol and hormones in the body.


Vitamin B1 (thiamine)

Occurrence
Rich sources of vitamin B1 include yeast flakes, wheat germs, sunflower seeds, peas, cashews, fresh peanuts, wholemeal wheat bread, and cauliflower.

Effects
Vitamin B1 is essential for deriving energy from carbohydrates and for energy storage. Furthermore, thiamine supports the generation of stimuli in the nerves, and thus ensures the coordinated transmission of information.


Vitamin B2 (riboflavin)

Occurrence
Vitamin B2 is one of the most common vitamins. It occurs in almost all animal-based (e.g. liver, meat, eggs, milk products) and plant-based foods (e.g. green leafy vegetables), albeit at very low concentrations.

Effects
Riboflavin is a coenzyme; it assists an enzyme in deriving energy smoothly and efficiently from fats, carbohydrates, and proteins. This vitamin thus plays an important role in energy metabolism.


Vitamin B₁₂ (cyanocobalamin)

Occurrence
The natural occurrence of vitamin B₁₂ is limited to animal foods. Some yeasts are, however, able to synthesize the vitamin. That’s why some fermented foods such as sauerkraut, kefir and brottrunk (fermentation product of cereals or bread) are good sources.

Effects
Vitamin B₁₂, also known as cobalamin, is responsible for the formation of blood in the bone marrow and provides normal blood agglutination through thrombozytes (= blood platelets). It helps with the formation of the entire nervous system and is thereby also involved in the function of the sensory and locomotor system of our limbs.


Vitamin B₆ (pyridoxine)

Occurrence
Vitamin B₆ is very common in plant as well as animal foodstuffs. Good vitamin B6 sources are e.g. germs, salmon, soy beans, walnuts, liver, whole rice and millet.

Effects
As it is the case in all other B vitamins, vitamin B₆ functions as a coenzyme. It catalyses numerous reactions within the amino acid and protein metabolism and controls the distribution of individual protein components in the body. In addition, it is involved in cell division and thereby serves to a healthy growth.


Vitamin C (ascorbic acid)

Occurrence
Ascorbic acid occurs in fresh fruits and vegetables. Good vitamin C suppliers are e.g. blackcurrants, bell peppers, broccoli, straw berries and citrus fruits.

Effects
Vitamin C is an antioxidative vitamin, this means it protects cells but also other vitamins from destruction by aggressive oxygen – the so-called free radicals. It regulates the oxygen supply of the cells and stimulates the body defence activity of white blood cells.


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