New Age Medical Clinic | (973) 313-0028 | 90 Millburn Ave., Suite 201 Millburn NJ 07041
Vitamins are an organic compound required as a nutrient in tiny amounts by an organism. A compound is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Thus, the term is conditional both on the circumstances and the particular organism.
We offer numerous IV Vitamin therapies that are ideal in times of poor appetite, in a state where someone is immuno-compromised or when someone has a history of neglected nutritional needs.
For example, ascorbic acid functions as vitamin C for some animals but not others, and vitamins D and K are required in the human diet only in certain circumstances. The term vitamin does not include other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids, nor does it encompass the large number of other nutrients that promote health but are otherwise required less often.
Vitamins have diverse biochemical functions, including functioning as hormones (e.g. vitamin D), antioxidants (e.g. vitamin E), and mediators of cell signaling and regulators of cell and tissue growth and differentiation (e.g. vitamin A). The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactor bio-molecules (coenzymes), that act as catalysts to and form the foundation of metabolic function. When acting as part of a catalyst, vitamins are bound to enzymes and are called prosthetic groups. For example, biotin is part of enzymes involved in making fatty acids. Vitamins also act as coenzymes to carry chemical groups between enzymes. For example, folic acid carries various forms of carbon group – methyl, formyl and methylene - in the cell. Although these roles in assisting enzyme reactions are vitamins' best-known function, the other vitamin functions are equally important.
Vitamins are classified as either water-soluble or fat soluble. In humans there are 13 vitamins: 4 fat-soluble (A, D, E and K) and 9 water-soluble (8 B vitamins and vitamin C).
Water-soluble vitamins dissolve easily in water, and in general, are readily excreted from the body. Because they are not readily stored, consistent regular intake is important.
Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats); unless of course you take them via IV. Because they are more likely to accumulate in the body, they are more likely to lead to hypervitaminosis than are water-soluble vitamins.
Here is a list of the Vitamins humans’ need:
Vitamin A (retinol, retinoids and carotenoids) – Vitamin A is required for night vision, and for a healthy skin. It assists the immune system, and because of its antioxidant properties is great to protect against pollution and cancer formation and other diseases. It also assists your sense of taste as well as helping the digestive and urinary tract and many believe that it helps slow aging. It is also required for development and maintenance of the epithelial cells, in the mucus membranes, and your skin, and is important in the formation of bone and teeth, storage of fat and the synthesis of protein and glycogen.
Sources: whole eggs, milk, liver, carrots, kale, spinach and cantaloupe
Vitamin B1 (Thiamine) – Thiamin may enhance circulation, helps with blood formation and the metabolism of carbohydrates. It is also required for the health of the nervous system and is used in the biosynthesis of a number of cell constituents, including the neurotransmitter acetylcholine and gamma-aminobutyric acid (GABA). It is used in the manufacture of hydrochloric acid, and therefore plays a part in digestion.
Sources: asparagus, romaine lettuce, mushrooms, spinach, sunflower seeds, tuna, green peas, tomatoes, eggplant, Brussels sprouts, lentils, long grain brown rice, pork, brazil nuts.
Vitamin B2 (Riboflavin, vitamin G) – Riboflavin, or vitamin B2, is required by the body to use oxygen and the metabolism of amino acids, fatty acids, and carbohydrates. Riboflavin is further needed to activate vitamin B6 (pyridoxine), helps to create niacin and assists the adrenal gland. It may be used for red blood cell formation, antibody production, cell respiration, and growth.
Sources: milk, eggs, liver, kidney and green leafy vegetables.
Vitamin B3 (Niacin, vitamin P, vitamin PP) – Vitamin B3 is required for cell respiration, helps in the release of energy and metabolism of carbohydrates, fats, and proteins, proper circulation and healthy skin, functioning of the nervous system, and normal secretion of bile and stomach fluids. It is used in the synthesis of sex hormones, treating schizophrenia and other mental illnesses, and a memory-enhancer.
Sources: chicken, tuna, salmon, halibut, lamb loin, venison, turkey, crimini mushrooms, beef tenderloin, the husk of cereals, green vegetables, peas, beans, tomatoes.
Vitamin B5 (Pantothenic acid) – Vitamin B5 or pantothenic acid is a part of the enzyme system which plays a vital role in the metabolism of carbohydrates, fats, and proteins, and in the synthesis of amino acids and fatty acids. It is also essential for the formation of porphyrin, the pigment portion of the haemoglobin molecule of the red blood cells.
This vitamin is involved in all the vital functions of the body. It stimulates the adrenal glands and increases production of cortisone and other adrenal hormones. It is primarily used as an anti-stress factor and protects against most physical and mental stresses and toxins.
Sources: peanuts, liver, kidney, cauliflower, mushrooms, seeds and other nuts, pumpkin, mushrooms, legumes, sweet potato, milk, soya, cheese, egg yolk, fish, chicken, wholegrain bread and cereals, and bananas.
Vitamin B6 (pyridoxine, pyridoxamine, or pyridoxal) – Pyridoxine is required for the balancing of hormonal changes in women as well as assisting the immune system and the growth of new cells. It is also used in the processing and metabolism of proteins, fats and carbohydrates, while assisting with controlling your mood as well as your behavior. Pyridoxine might also be of benefit for children with learning difficulties, as well as assisting in the prevention of dandruff, eczema and psoriasis.
Sources: tuna, banana, chicken breast, turkey breast, cod, salmon, snapper, beef tenderloin, halibut.
Vitamin B7 (Biotin, vitamin H) – Vitamin H is used in cell growth, the production of fatty acids, metabolism of fats, and proteins. It plays a role in the Kreb cycle, which is the process in which energy is released from food.
Biotin is also indicated for healthy hair and skin, healthy sweat glands, nerve tissue, and bone marrow, and assisting with muscle pain. Vitamin H not only assists in various metabolic chemical conversions, but also helps with the transfer of carbon dioxide. Biotin is also helpful in maintaining a steady blood sugar level.
Sources: Only a couple foods contain biotin in large amounts: royal jelly and brewer's yeast. Other sources of biotin are: liver, legume, soybeans, Swiss chard, tomatoes, romaine lettuce, and carrots. This includes almonds, eggs, onions, cabbage, cucumber, cauliflower, goat's milk, cow's milk, raspberries, strawberries, halibut, oats, and walnuts.
Choline (vitamin Bp) – Not yet an “official” B vitamin, but is chemically similar to the B vitamins. Choline works to maintain your cell membranes, the gates through which nutrients enter and wastes leave your cells, functioning properly and allows your nerves to communicate with your muscles. Choline also prevents the build-up of homocysteine in your blood (Homocysteine is a harmful compound that is associated with cardiovascular disease and osteoporosis). Choline can help reduce chronic inflammation.
Sources: soybeans, egg yolk, butter, peanuts, potatoes, cauliflower, lentils, oats, sesame seeds and flax seeds.
Vitamin B9 (folic acid, Folate, vitamin M) – Folic acid is required for DNA synthesis and cell growth and is important for red blood cell formation, energy production as well as the forming of amino acids. Folic acid is essential for creating heme, the iron containing substance in hemoglobin, crucial for oxygen transport. As a result Folic acid, also known as folate, is important for the production and maintenance of new cells. This is especially necessary during both pregnancy and infancy when cell growth is extremely rapid. Both adults and children need folic acid to make normal red blood cells and to prevent anemia.
Sources: leafy greens, spinach, turnip greens, broccoli, asparagus, mushrooms, liver, dry beans and peas. Fortified cereals and grain products, Fortified juices.
Vitamin B12 (Cyanocobalamin, hydroxycobalamin, methylcobalamin) – Vitamin B12 is needed in the manufacture of red blood cells and the maintenance of red blood cells and it stimulates appetite, promotes growth and release energy. It is often used with older people to give an energy boost, assist in preventing mental deterioration and helps with speeding up thought processes. Some people are also of the opinion that it helps with clearing up infections and provide protection against allergies and cancer. This vitamin is also used in the metabolism of fats, proteins and carbohydrates. CHECK OUT YOUTUBE FOR METHYL B12
Sources: The only reliable unfortified sources of vitamin B12 are meat, dairy products and eggs.
Vitamin C (ascorbic acid) – Vitamin C is required in the synthesis of collagen in connective tissue, neurotransmitters, steroid hormones, carnitine, conversion of cholesterol to bile acids and enhances iron bioavailability. Ascorbic acid is a great antioxidant and helps protect the body against pollutants. CHECK OUT YOUTUBE FOR IV VITAMIN C
Because vitamin C is a biological reducing agent, it is also linked to prevention of degenerative diseases - such as cataracts, certain cancers and cardiovascular diseases.
Ascorbic acid also promotes healthy cell development, proper calcium absorption, normal tissue growth and repair - such as healing of wounds and burns. It assists in the prevention of blood clotting and bruising, and strengthening the walls of the capillaries.
Sources: papaya, bell peppers, broccoli, brussel sprouts, strawberries, oranges, cantaloupe, kiwifruit, cauliflower, kale.
Vitamin D (ergocalciferol, or cholecalciferol) – Vitamin D is also referred to as calciferol and can rightly be called the sunshine vitamin, since the body, in a sunny climate can manufacture this nutrient from sunshine on your skin using cholesterol from your body to do so. Vitamin D helps with increasing the absorption of calcium, assists in bone growth and the integrity of bone and promotes strong teeth. It also helps regulate the amount of phosphorus in the body as well as assisting in a healthy heart and nervous system. In some recent studies it has also shown great promise in assisting psoriasis, the immune system, thyroid function as well as normal blood clotting.
Sources: In many countries, such foods as milk, yogurt, margarine, oil spreads, breakfast cereal, pastries, and bread are fortified with vitamin D to minimize the risk of deficiency. Natural sources include fish liver oils, herring, catfish, salmon, mackerel, sardines, tuna, and eels.
Vitamin E (tocopherol) – Vitamin E is a powerful antioxidant, protects your cells from oxidation, and neutralizes unstable free radicals, which can cause damage. This is done by the vitamin E giving up one of its electrons to the electron deficient free radical, making it more stable. While Vitamin E performs its antioxidant functions, it also protects the other antioxidants from being oxidized.
This antioxidant capability is then also great in helping to prevent degenerative diseases - including heart disease, strokes, arthritis, senility, diabetes and cancer. It also assists in fighting heart disease and cancers and is essential for red blood cells, helps with cellular respiration and protects the body from pollution - especially the lungs. Vitamin E is also useful in preventing blood clots from forming and promotes fertility, reduces and/or prevents hot flushes in menopause. An increase in stamina and endurance is also attributed to Vitamin E.
Source: avocado, asparagus, egg, milk, almonds, hazelnuts, palm oil, seeds, spinach, vegetable oils, wheat germ, wholegrain foods.
Vitamin K (naphthoquinoids) – Vitamin K is commonly known to aid in blood clotting. When the body is injured, vitamin K initiates the process of healing by slowing and stopping the bleeding. For this reason, vitamin K is often given to patients before surgery to prevent excessive bleeding. Although this is the primary function of vitamin K, this vitamin has several more health benefits. Vitamin K also helps the body absorb calcium, and prevents the hardening of arteries.
Sources: spinach, Brussels sprouts, Swiss chard, green beans, asparagus, broccoli, kale and mustard greens.
We provide IV vitamins in combination with other nutrients to maitain optimum health.
New Age Medical Clinic | (973) 313-0028 | 90 Millburn Ave., Suite 201 Millburn NJ 07041