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List of Vitamins And Their Uses
	Vitamin B1
		Also known as thiamine is essential in converting foods into energy, helps supports the normal function of the nervous system, muscles and heart and promotes normal growth and development. It is also thought to help regulate appetite. Present in moderate amounts in all foods, the best sources are whole grains and fortified cereals.
	Vitamin B2
		Also known as riboflavin, it is allied to vitamin B1, andsupports energy production, is necessary for red blood cell and antibody production, respiration and regulating human growth and reproduction. It is essential for healthy skin, nails and hair growth, thyroid activity, healing of wounds and general good health.
	Vitamin B3
		Also known as niacin is also part of the vitamin B complex that is primarily involved into converting food into energy. Effective in lowering levels of (bad) cholesterol. Best sources are beef liver and kidney, pork, turkey, chicken, veal, oily fish, beets, peanuts and strawberries.
	Vitamin B6
		Also known as pyridoxine is necessary to balance the thormonal changes in women, assists in the growth of new cells and the functioning of the immune system, converting food into energy, and in controlling moods, behavior and sex drive.
	Vitamin B12
		Contains cobalt and is also known as cobalamin. The primary functions are to maintain a healthy nervous system and to produce red blood cells.
	Vitamin C
		Absorbic Acid. The human body is unable to store Vitamin C and unless replenished constantly, symptoms, the most commonly known of which is scurvy that can become fatal, will quickly occur.
	Vitamin D
		The source of this vitamin is best known as being from sunlight, or more accurately, as being made in the body by exposure to UV rays.
	Vitamin E
		A is a powerful source of anti – oxidants and as such acts as a barrier to poisons and diseases that can damage the body.
	Vitamin K
		This vitamin plays an essential role in the production of coagulation proteins, meaning that it is responsible for regulating the ability of the blood to clot.