home care health: Vitamin - Which foods contain sufficent amount of Vitamin C

A vitamin is an organic molecule (or a set of molecules nearby linked chemically, i.e. vitamers) that is an essential micronutrient which an organism needs in small quantities for the proper functional of its metabolism. necessary nutrients cannot be synthesized in the organism, either at every or not in sufficient quantities, and for that reason 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 augment the three new groups of critical nutrients: minerals, indispensable fatty acids, and vital amino acids. Most vitamins are not single molecules, but groups of joined 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 competently as all-trans-beta-carotene and other 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 growth and differentiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and extra organs. The B rarefied vitamins piece of legislation as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E perform 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 accomplish so.

Before 1935, the by yourself source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin want and consequent dearth diseases. Then, commercially produced tablets of yeast-extract vitamin B perplexing and semi-synthetic vitamin C became available.

This was followed in the 1950s by the growth production and promotion of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated supplement of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic barbed supplementation during pregnancy abbreviated 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 and no-one else a obscure of micronutrients necessary to life, all of which he presumed to be amines. taking into account this presumption was far along clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) in the midst of 1913 and 1948.

Introducing Vitamin C: The Healing Nutrient