Vitamin B6

http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C1334

Class of water-soluble vitamins that are coenzymes in the metabolism of amino acids, glycogen, and sphingoid bases. (DRI)

A nutrient in the vitamin B complex that the body needs in small amounts to function and stay healthy. Vitamin B6 helps keep nerves and skin healthy, fight infections, keep blood sugar levels normal, produce red blood cells, and some enzymes work properly. Vitamin B6 is a group of related compounds (pyridoxine, pyridoxal, and pyridoxamine) found in cereals, beans, peas, nuts, meat, poultry, fish, eggs, and bananas. It is water-soluble (can dissolve in water). Not enough vitamin B6 can cause mouth and tongue sores and nervous disorders. Vitamin B6 is being studied in the prevention of hand-foot syndrome (a disorder caused by certain anticancer drugs and marked by pain, swelling, numbness, tingling, or redness of the hands or feet).

8059-24-3

CHEBI:27306

C1334

CRCH

A group of water-soluble vitamins essential for metabolism and normal physiological functions. B6 vitamins, including pyridoxine, pyridoxal, and pyridoxamine, are converted in vivo to pyridoxal phosphate, a cofactor necessary for the synthesis of amino acids, neurotransmitters, and sphingolipids. More than 100 enzymes involved in protein metabolism require vitamin B6 as a cofactor. Vitamin B6 is essential to red blood cell, nervous system, and immune systems functions and helps maintain normal blood glucose levels. Vitamin B6 is found in a wide variety of foods including cereals, beans, meat, poultry, fish, and some fruits and vegetables. (NCI04)

VIT B6

Vitamin B-6

VITB6A

Vitamin B6

Vitamin_B6

Y

Y

Vitamin B6

C1334

Vitamin B6

Chemical Viewed Functionally

Y

C0087162

mg

Y

415

http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C45812