Question

The source of pyridoxine is:
(A) cereals
(B) meat
(C) yeast
(D) all of the above

Answer 1

A vitamin is an organic molecule (or a group of molecules chemically linked, i.e. vitamers) that is an important micronutrient that an organism needs in tiny amounts for appropriate metabolic function. Essential nutrients are unable to be produced in the body, either entirely or in adequate amounts, and must therefore be received via the food.

Complete answer:
Vitamin $B_6$ is an essential ingredient since it is one of the B vitamins. The word "vitamers' ' refers to a class of chemically related molecules that can be interconverted in biological systems. Pyridoxal 5′-phosphate, its active form, is a cofactor in over 100 enzyme processes involved in amino acid, carbohydrate, and lipid metabolism. PLP, the metabolically active form of vitamin $B_6$ , has a role in macronutrient metabolism, neurotransmitter synthesis, histamine production, haemoglobin production and function, and gene expression, among other things. Many processes need PLP as a coenzyme, including decarboxylation, transamination, racemization, elimination, replacement, and beta-group inter coordination.
Cereals, beef, and yeast are all good sources of pyridoxine. Pyridoxine (vitamin $B_6$ ) may be found in a variety of foods, although fish, cattle liver, meats, potatoes, yams, and other starchy vegetables, eggs, and non-citrus fruit are among the finest sources. Vitamin B6 is also abundant in fortified cereal. $B_6$ is found in most multivitamins.
Hence option D is correct.

Note:
$B_6$ may be present in a broad range of foods. Fish, cow liver and other organ meats, potatoes and other starchy vegetables, and fruit other than citrus are the best sources of vitamin B6. In a varied diet, around 75% of vitamin $B_6$ is accessible. Cooking, storage, and processing losses vary, and depending on the type of vitamin contained in the food, they can be as high as 50% in some cases. Plant foods lose the least amount of pyridoxine during processing since it is significantly more stable than the pyridoxal or pyridoxamine found in animal meals.