Learn all about Vitamin B5

Vitamin B5 functions primarily through its incorporation into coenzyme A (CoA), a critical cofactor in over 100 metabolic reactions. In the citric acid cycle (Krebs cycle), CoA facilitates the breakdown of carbohydrates, fats, and proteins into usable energy (ATP). For fatty acid metabolism, CoA enables the synthesis, transport, and breakdown of fats. In adrenal function, CoA supports the production of steroid hormones, including stress hormones like cortisol. Topically, panthenol (the alcohol form) penetrates the skin, converting to pantothenic acid and improving hydration by binding water molecules while stimulating skin cell regeneration and wound healing.

Vitamin B5 is widely distributed in both plant and animal foods, true to its name meaning 'from everywhere.' Rich dietary sources include organ meats (especially liver and kidney), egg yolks, salmon, avocados, mushrooms, sweet potatoes, lentils, and broccoli. Whole grains contain significant amounts, though processing can remove up to 75% of the vitamin. Sunflower seeds, chicken, milk, and yoghurt also provide reasonable amounts. Cooking losses are minimal as pantothenic acid is stable to heat, though it can be lost in food processing that removes the bran and germ from grains or through leaching into cooking water.