A vitamin is an organic molecule (or a set of molecules closely united chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in small quantities for the proper practicing of its metabolism. necessary nutrients cannot be synthesized in the organism, either at every or not in sufficient quantities, and thus must be obtained through the diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term vitamin does not enlarge the three new groups of vital nutrients: minerals, indispensable fatty acids, and indispensable amino acids. Most vitamins are not single molecules, but groups of linked molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health organizations list thirteen: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as well as all-trans-beta-carotene and new provitamin A carotenoids), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic barbed or folate), vitamin B12 (cobalamins), vitamin C (ascorbic acid), vitamin D (calciferols), vitamin E (tocopherols and tocotrienols), and vitamin K (phylloquinone and menaquinones).
Vitamins have diverse biochemical functions. Vitamin A acts as a regulator of cell and tissue addition and differentiation. Vitamin D provides a hormone-like function, amendable mineral metabolism for bones and new organs. The B puzzling vitamins play a part as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E measure as antioxidants. Both deficient and excess intake of a vitamin can potentially cause clinically significant illness, although excess intake of water-soluble vitamins is less likely to reach so.
Before 1935, the on your own source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin nonexistence and consequent dearth diseases. Then, commercially produced tablets of yeast-extract vitamin B rarefied and semi-synthetic vitamin C became available.
This was followed in the 1950s by the addition production and promotion of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated accessory of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic critical supplementation during pregnancy shortened risk of infant neural tube defects.
The term vitamin is derived from the word vitamine, which was coined in 1912 by Polish biochemist Casimir Funk, who forlorn a mysterious of micronutrients indispensable to life, all of which he presumed to be amines. like this presumption was progressive clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amongst 1913 and 1948.
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