Which describes the correct source, function, and deficient state of the vitamin listed?

Which describes the correct source, function, and deficient state of the vitamin listed?

• A. Thiamine (B1)—whole grains, carbohydrate metabolism, beriberi
• B. Vitamin E—plant tissues, antioxidant, osteomalacia
• C. Niacin—meat, oxidation-reduction reactions, scurvy
• D. Folic acid—dairy products, myelin formation

Answer: (A)

Thiamine (B1) is a vital cofactor for turning carbohydrates into usable energy, enabling key steps in metabolic pathways such as pyruvate dehydrogenase and transketolase reactions. It is commonly found in whole grains and other fortified cereals, as well as pork, legumes, and nuts. A deficiency leads to beriberi, with dry beriberi affecting the nervous system and wet beriberi impacting the cardiovascular system. This combination—whole grains as a source, involvement in carbohydrate metabolism, and beriberi as the deficiency state—fits precisely. Vitamin E is primarily known as an antioxidant in various tissues, not specifically linked to bone metabolism; osteomalacia results from vitamin D deficiency, not vitamin E. Niacin participates in oxidation–reduction reactions through NAD and NADP, which is correct, but its deficiency causes pellagra, not scurvy. While meat can be a source, the deficient state described in that option is incorrect. Folic acid supports DNA synthesis and cell division, with leafy greens and fortified grains as common sources; dairy products are not a primary source, and folate deficiency causes megaloblastic anemia rather than problems with myelin formation, which is more associated with vitamin B12 deficiency.

Thiamine (B1) is a vital cofactor for turning carbohydrates into usable energy, enabling key steps in metabolic pathways such as pyruvate dehydrogenase and transketolase reactions. It is commonly found in whole grains and other fortified cereals, as well as pork, legumes, and nuts. A deficiency leads to beriberi, with dry beriberi affecting the nervous system and wet beriberi impacting the cardiovascular system. This combination—whole grains as a source, involvement in carbohydrate metabolism, and beriberi as the deficiency state—fits precisely.

Vitamin E is primarily known as an antioxidant in various tissues, not specifically linked to bone metabolism; osteomalacia results from vitamin D deficiency, not vitamin E.

Niacin participates in oxidation–reduction reactions through NAD and NADP, which is correct, but its deficiency causes pellagra, not scurvy. While meat can be a source, the deficient state described in that option is incorrect.

Folic acid supports DNA synthesis and cell division, with leafy greens and fortified grains as common sources; dairy products are not a primary source, and folate deficiency causes megaloblastic anemia rather than problems with myelin formation, which is more associated with vitamin B12 deficiency.