Vitamin B6 has been researched since the 1930s, making it one of the best-studied of all the B vitamins. It was originally referred to as “antidermis factor” for its ability to treat inflammation of the skin, especially in relation to seborrheic dermatitis.
We now know that this is only one of the ways our bodies use vitamin B6. Almost every chemical category in the body depends on vitamin B6, including our very DNA! Vitamin B6 is is required by amino acids, the “building blocks” of protein, making it an essential part of pretty much all of the body’s new cell production.
The vitamin also serves many functions in providing support to our nervous system’s activities. It helps in the creation of amine-derived neurotransmitters, including serotonin, melatonin, and epinephrine.
Clearly, B6 is a very important vitamin. How do you know if you’re getting enough of it? If you’re not, the first indicator is going to be your skin. Eczema and seborrheic dermatitis are common symptoms. Anemia and fatigue are also signs you might be lacking in vitamin B6. Severe deficiencies can result in convulsions and seizures, because of the critical role vitamin B6 plays in supporting the nervous system.
While B6 has been historically known as the most stable of the B vitamins, actually large amounts of B6 are lost during cooking and processing. Up to 80 percent of B6 is lost in canning vegetables, and almost 95 percent of it is lost when grains are converted into grain products. Freezing can result in a loss of almost half of this essential vitamin. When cooking foods with B6 in your home kitchen, keep in mind that more acidic foods have poorer B6 retention. Unfortunately most of the B6-rich foods in our diets are not typically eaten raw, so the best solution is to eat them in large quantities.
Read the entire article here: What can foods high in vitamin B6 do for you?
