Pyridoxine (Vitamin B6) is part of the enzyme system and act as coenzyme in the transmitting process, for the decarboxylation and racemization of amino acids, and as the essential coenzyme for glycogen phosphorylase.
It is also needed for the utilization of certain amino acids. Pyridoxine assists in the metabolism and use of glycogen that has been stored as a fuel.
Deficiency manifestations are dermatitis around the eyes, eyebrows, and angles of the mouth. They may so be a sensory neuritis and a decrease in certain white blood cells and increase in others.
Foods rich in vitamin B6 include bananas, barley, beef and beef organs, cabbage, raw carrots, yellow corn, lamb and the organs of lamb, malt ,molasses, peanuts, pork and the organs of hogs, potatoes, rice, salmon, sardine, tomatoes, tuna, wheat bran and germ, flour and yams. Milk, dairy products and eggs have less pyridoxine than fish and other meats, but they are still good sources.
Certain plant foods contain a unique form of vitamin B6 called pyridoxine glucoside.
Pyridoxine can be lost during processing of frozen foods, luncheon meats and cereal foods.
Food rich in pyridoxine
Flavor is far more complex than a single taste on the tongue. It is the
result of a close interaction between *taste*, detected by the taste buds,
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