Article
Article
Pantothenic acid
Article By:
Machlin, Lawrence J. Department of Vitamins and Clinical Nutrition, Hoffmann-LaRoche, Inc., Nutley, New Jersey.
Last reviewed:July 2017
DOI:https://doi.org/10.1036/1097-8542.485740
A member of the vitamin B complex that is essential for nutrition of some animal species; also known as vitamin B5. Pantothenic acid (C9H17O5N; see illustration) is a member of the B-vitamin group and is alternatively referred to as vitamin B5. It is a light-yellow, viscous oil that is readily soluble in water, and it is usually obtained as a calcium salt. Pantothenic acid is widely distributed; among its best sources are liver, kidneys, fresh green vegetables, and egg yolks. Loss of the vitamin during cooking is minimal because it is present in stable conjugated form in food. A recommended dietary allowance (RDA) has not been set, but an intake of 5 mg for an adult is considered safe and adequate. See also: Food; Food science; Nutrition; Vitamin
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