What is pantothenic acid?
Pantothenic acid, also known as Vitamin B5, gets converted into coenzyme A in our bodies, which is used in a variety of biological processes involving the metabolism of fats, carbohydrates and proteins, and in the synthesis of hormones, bile and hemoglobin. It is also needed for the production of sphingosine and acetylcholine, two very important substances involved in nerve transmission.
Vitamin B5 Food Sources:
Eggs
Potatoes
Saltwater fish
Pork
Beef
Milk
Whole wheat
Peas
Beans
Fresh vegetables
A significant amount of Vitamin B5 is lost when foods are processed (e.g. frozen, cooked or canned).
Source:
The Real Vitamin & Mineral Book- Using Supplements for Optimal Health (2nd Edition), by Dr. Shari Lieberman, PhD and Nancy Bruning. Published by Avery Publishing Group, New York in 1997.
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