B vitamins

[1] B vitamins are present in protein-rich foods, such as fish, poultry, meat, dairy products, and eggs; they are also found in leafy green vegetables, beans, and peas.

[1][2] Note: Other substances once thought to be vitamins were given B-numbers, but were disqualified once discovered to be either manufactured by the body or not essential for life.

For this reason, it is common in many countries (including the United States) that the B vitamins thiamine, riboflavin, niacin, and folic acid are added back to white flour after processing.

[3] Sources for B vitamins also include spinach, legumes (pulses or beans), whole grains, asparagus, potatoes, bananas, chili peppers, breakfast cereals.

[7] Because they are soluble in water, excess B vitamins are generally readily excreted, although individual absorption, use and metabolism may vary.

The structural similarities between them are highlighted, which illustrates the precursor nature of many B vitamins while also showing the functionality of the end product used by essential reactions to support human, animal, or cellular life.

FAD, NAD+, and coenzyme A are all essential for the catabolic release of free energy (dG) to power the activity of the cell and more complex life forms.

Heme B is the porphyrin derivative macrocycle molecule that holds the iron atom in place in hemoglobin, allowing for the transportation of oxygen through blood.