Vitamin B5 (Pantothenic Acid)

What Is Vitamin B5 (Pantothenic Acid)?

Pantothenic acid, also known as vitamin B5, is a water-soluble B vitamin whose name is derived from the Greek pantos (everywhere), reflecting its near-universal presence in foods. It is a component of coenzyme A (CoA) and acyl carrier protein (ACP), making it indispensable to a vast range of metabolic reactions.

There is no RDA for pantothenic acid; instead, an Adequate Intake (AI) has been set at 5 mg/day for adults. Requirements rise to 6 mg/day during pregnancy and 7 mg/day during lactation.

Key Functions

• Coenzyme A synthesis: CoA is central to the metabolism of carbohydrates, fatty acids, and proteins, including the synthesis and oxidation of fatty acids and the TCA cycle (as acetyl-CoA).
• Acyl carrier protein: ACP is required for fatty acid synthesis in the cytoplasm.
• Steroid hormone synthesis: CoA participates in the production of cholesterol and steroid hormones.
• Neurotransmitter synthesis: Acetyl-CoA is a precursor to acetylcholine.

Deficiency and Food Sources

Isolated pantothenic acid deficiency is extremely rare because the vitamin is found in virtually all food groups. In severe cases (typically seen only in experimental deprivation or severe malnutrition), symptoms include burning feet syndrome, fatigue, insomnia, and gastrointestinal distress.

Especially rich sources include beef liver, sunflower seeds, chicken, salmon, avocado, shiitake mushrooms, eggs, and sweet potato. Pantothenic acid is moderately heat-sensitive; up to 30-40% of content can be lost during cooking.