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PABA

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DESCRIPTION

PABA (Para-aminobenzoic acid) is classified as a vitamin-like substance. In its para-aminobenzoil moiety it is a factor in the vitamin B-complex vitamins and a component of folacin. Bacteria are able to synthesize folic acid from PABA; therefore, for these organisms, it is considered a vitamin. Humans, however, cannot use aminobenzoic acid to synthesize folacin. PABA does perform certain metabolic functions in some animals.

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METHOD OF ACTION

PABA is a component of many biological systems and participates in many metabolic processes. It appears to function as a coenzyme in the conversion of certain chemical intermediates to purines. It has also been suggested that PABA has an antifibrosis activity, increasing oxygen uptake at the tissues. This increase in oxygen may enhance monoamine oxidase activity; furthermore, it is believed that too little monoamine oxidase activity is a contributing factor to fibrosis. These effects are, at present, still considered speculative.

PABA has no nutritional value for humans.

It has been reported that folacin and vitamin C assist the absorption of PABA; ethanol, coffee, sulfa drugs, and cola drinks prevent absorption.

PROPERTIES AND USES

PABA is used as a topical sunscreen, absorbing ultraviolet light of wave lengths between 190 and 270 nanometers. However, it does not absorb in the near ultraviolet range, 350 to 400 nanometers, and therefore does not prevent drug-related photosensitivity and phototoxicity.

PABA is also used in combination with salicylates in the treatment of rheumatic fever.

CONSEQUENCES OF DEFICIENCY

There is no consequence of deficiency related to PABA.

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TOXICITY FACTORS

There is no toxicity related to PABA.

RECOMMENDED DIETARY ALLOWANCES

RDA for adults: 400 mcg

RDA for children 200 - 300 mcg

RDA for infants 50 mcg

RDA for pregnancy 800 mcg

RDA for lactation 600 mcg

FOOD SOURCES

· Beef liver

· Bran flakes

· Brewer's yeast

· Chicken liver

· Egg (whole)

· Lamb liver

· Molasses

· Rice

· Turkey liver

· Veal liver

· Wheat germ

· Whole wheat

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