Another vitamin B is vitamin B5, also known as pantothenic acid. It is stable in moist heat but is destroyed by dry heat, baking soda ( alkali )and vinegar. Major loses occur in processing and refining of food. Pantothenic acid is released from coenzyme A in food in the small intestine.
Pantothenic acid benefits:
Getting absorbed in small intestine, it is transported tissues where Coenzyme A is resynthesized. This co enzyme is responsible for formation of energy. Coenzyme A is also responsible for synthesis of fatty acids, cholesterols, steroids, and a neurotransmitter which is necessary for transmission of nerve impulses to muscles.
Pantothenic acid also helps stabilize blood sugar level , defends against infection and protects hemoglobin ( the protein the red blood cells that carry oxygen through the body ).
Vitamin B5 sources :
Vitamin B5 sources include
Meat
Fish and Poultry
Beans
Whole grain cereals
Fortified grain products
As they are found in wide variety of plant and animal foods, the deficiency of pantothenic acid is rare.