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A vitamin is an organic molecule (or a set of molecules alongside similar chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in little quantities for the proper working of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at all or not in tolerable quantities, and in view of that 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 increase the three new groups of critical nutrients: minerals, critical fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of associated 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 skillfully as all-trans-beta-carotene and extra 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 prickly 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 mass and differentiation. Vitamin D provides a hormone-like function, flexible mineral metabolism for bones and additional organs. The B technical vitamins play a part as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E doing 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 realize so.

Before 1935, the solitary source of vitamins was from food. If intake of vitamins was lacking, the outcome was vitamin nonexistence and consequent lack diseases. Then, commercially produced tablets of yeast-extract vitamin B highbrow and semi-synthetic vitamin C became available.

This was followed in the 1950s by the accrual production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated complement 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 condensed 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 without help a complex of micronutrients essential to life, all of which he presumed to be amines. when this presumption was vanguard positive not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amongst 1913 and 1948.

VITAMIN D[ SUNSHINE VITAMIN] MEDICINAL CHEMISTRY BY P. RAVISANKAR, CH…