Vitamin B5

Type: Compound
Vitamin: B5
Name: Pantothenic Acid
RDA:10 mg
Importance- to Body:
Functions in form of coenzyme A in reactions that remove of transfer acetyl group, e.g., formation of acetyl CoA from pyruvic acid, oxidation and synthesis of fatty acids; also involved in synthesis of steroids and heme of hemoglobin.
Distribution- in Body:
Quite stable, little loss of activity with cooking except in acidic or alkaline solutions; liver, kidney, brain, adrenal, heart tissues contain large amounts.
Excess Effects:
None listed
Deficiency Effects:
(neuropathy of alcoholics is thought to be related to deficits).
Symptoms are vague: Loss of Appetite, Abdominal Pain, Mental Depression, Pains in Arms and Legs, Muscle Spasms, Neuromuscular Degeneration
Food Sources:
Widely distributed in animal foods, Whole Grains, Legumes, Liver, Yeast, Egg Yolk, Meat is an especially good source; some produced by enteric bacteria
Environmental/Geographic Sources:
None listed
Supplemental information:

Vitamin B5 (Wikipedia)

Not to be confused with pantethine.

Pantothenic acid

Names
Preferred IUPAC name 3-[(2R)-2,4-Dihydroxy-3,3-dimethylbutanamido]propanoic acid
Systematic IUPAC name 3-[(2R)-(2,4-Dihydroxy-3,3-dimethylbutanoyl)amino]propanoic acid
Identifiers
CAS Number	599-54-2 N 79-83-4 (R) N
3D model (JSmol)	Interactive image (R): Interactive image (S): Interactive image
3DMet	B00193
Beilstein Reference	1727062, 1727064 (R)
ChEBI	CHEBI:7916 N
ChEMBL	ChEMBL1594 Y
ChemSpider	963 N 6361 (R) N 4677898 (S) N
DrugBank	DB01783 Y
ECHA InfoCard	100.009.061
EC Number	209-965-4
KEGG	D07413 Y
MeSH	Pantothenic+Acid
PubChem CID	988 6613 (R) 5748353 (S)
RTECS number	RU4729000
UNII	19F5HK2737 N
InChI InChI=1S/C9H17NO5/c1-9(2,5-11)7(14)8(15)10-4-3-6(12)13/h7,11,14H,3-5H2,1-2H3,(H,10,15)(H,12,13) N Key: GHOKWGTUZJEAQD-UHFFFAOYSA-N N
SMILES CC(C)(CO)C(C(=O)NCCC(=O)O)O (R): CC(C)(CO)[C@H](C(=O)NCCC(=O)O)O (S): CC(C)(CO)[C@@H](C(=O)NCCC(=O)O)O
Properties
Chemical formula	C9H17NO5
Molar mass	219.24 g·mol−1
Appearance	Yellow oil Colorless crystals (Ca2+ salt)
Odor	Odorless
Density	1.266 g/cm3 1.32 g/cm3 (Ca2+ salt)
Melting point	183.83 °C (362.89 °F; 456.98 K) 196–200 °C (385–392 °F; 469–473 K) decomposes (Ca2+ salt) 138 °C (280 °F; 411 K) decomposes (Ca2+ salt, monohydrate)
Solubility in water	Very soluble 2.11 g/mL (Ca2+ salt)
Solubility	Very soluble in C6H6, ether Ca2+ salt: Slightly soluble in alcohol, CHCl3
log P	−1.416
Acidity (pKa)	4.41
Basicity (pKb)	9.698
Chiral rotation ([α]D)	+37.5° +24.3° (Ca2+ salt)
Hazards
NFPA 704	1 2 0
Flash point	287.3 °C (549.1 °F; 560.5 K)
Lethal dose or concentration (LD, LC):
LD50 (median dose)	> 10 mg/g (Ca2+ salt)
Related compounds
Related alkanoic acids	Arginine Hopantenic acid 4-(γ-Glutamylamino)butanoic acid
Related compounds	Panthenol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references

Pantothenic acid, also called vitamin B₅ (a B vitamin), is a water-soluble vitamin. Pantothenic acid is an essential nutrient. Animals require pantothenic acid in order to synthesize coenzyme-A (CoA), as well as to synthesize and metabolize proteins, carbohydrates, and fats. The anion is called pantothenate.

Pantothenic acid is the amide between pantoic acid and β-alanine. Its name derives from the Greek pantothen, meaning "from everywhere", and small quantities of pantothenic acid are found in nearly every food, with high amounts in fortified whole-grain cereals, egg yolks, liver and dried mushrooms. It is commonly found as its alcohol analog, the provitamin panthenol (pantothenol), and as calcium pantothenate.

Pantothenic acid was discovered by Roger J. Williams in 1933.