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Pantothenic acid (vitamin B 5) is a B vitamin and an essential nutrient. [6] All animals need pantothenic acid in order to synthesize coenzyme A (CoA), which is essential for cellular energy production and for the synthesis and degradation of proteins, carbohydrates, and fats. [6] [7] Pantothenic acid is the combination of pantoic acid and β ...
Panthenol (also called pantothenol) is the alcohol analog of pantothenic acid (vitamin B 5), and is thus a provitamin of B 5. In organisms, it is quickly oxidized to pantothenic acid. It is a viscous transparent liquid at room temperature. Panthenol is used in pharmaceutical and children's products as a moisturizer and to hasten wound healing.
Pantethine (bis-pantethine or co-enzyme pantethine) is a dimeric form of pantetheine, which is produced from pantothenic acid (vitamin B 5) by the addition of cysteamine. Pantethine was discovered by Gene Brown, a PhD student at the time. Pantethine is two molecules of pantetheine linked by a disulfide bridge.
Health experts recommend reducing a person's intake of ultra-processed foods. A registered dietitian and the CEO of Nourish Science share some helpful ways to spot these foods where you shop.
Pantothenic acid is involved in the oxidation of fatty acids and carbohydrates. Coenzyme A, which can be synthesised from pantothenic acid, is involved in the synthesis of amino acids, fatty acids, ketone bodies, cholesterol, [15] [better source needed] phospholipids, steroid hormones, neurotransmitters (such as acetylcholine), and antibodies. [16]
Roger John Williams (August 14, 1893 – February 20, 1988), was an American biochemist.He is known for is work on vitamins and human nutrition. He had leading roles in the discovery of folic acid, pantothenic acid, vitamin B6, lipoic acid, and avidin. [1]