What is Pantothenic Acid (Vitamin-B5)?

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Pantothenic acid (sometimes referred to as vitamin B5) is a water-soluble nutrient widely synthesized by plants and many bacteria, and essential in the diets of all vertebrate animals, including man. The principal active form of pantothenic acid is coenzyme A (CoA), a more complex molecule synthesized from pantothenic acid, the amino acid cysteine, and adenosine triphosphate (ATP). 95% of this coenzyme is found in mitochondria.

As a component of coenzyme A, pantothenic acid is essential for the production of energy from carbohydrates, fat, and protein. Its pivotal role in energy metabolism involves the formation of acetyl CoA, which in turn combines with oxaloacetic acid to form citrate. This reaction initiates the tricarboxylic acid cycle (Krebs cycle) which ultimately leads to the production of ATP, the cell's principal energy currency.

Because it is essential for all forms of life, pantothenic acid is widely distributed in nature. The richest food sources are organ meats, yeast, egg yolk, broccoli and milk.

No cases of oral toxicity of pantothenic acid have ever been reported in humans.

USANA Vitamins

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Riboflavin (vitamin B2) functions primarily as part of two coenzymes. They are flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN). These coenzymes participate in oxidation-reduction reactions needed for the production of energy from glucose, amino acids, and fatty acids.

Signs of clinical deficiency include cheilosis (lips are reddened and fissured), stomatitis (inflammation of the mouth), seborrheic dermatitis, anemia, glossitis (tongue is purple and swollen), and neuropathy. Subclinical deficiency may produce symptoms such as increased sensitivity to light with loss of visual acuity, and burning or soreness of the lips, mouth, and tongue.

Riboflavin deficiency is almost always accompanied by deficiencies in other B vitamins, particularly niacin and pyridoxine. Athletes, alcoholics, and pregnant women are at higher risk for deficiency.

Riboflavin is widely distributed in small amounts in many foods. Milk and dairy products are the best sources.

No oral toxicity has ever been reported.