home care health: Vitamin D 4 - Sources and Recommendations Vitamin D

A vitamin is an organic molecule (or a set of molecules closely associated chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in little quantities for the proper functional of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at all or not in enough quantities, and therefore 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 append the three new groups of vital nutrients: minerals, necessary fatty acids, and critical amino acids. Most vitamins are not single molecules, but groups of related 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 additional 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 biting 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, variable mineral metabolism for bones and new organs. The B technical vitamins play a role as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E feint 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 get so.

Before 1935, the isolated source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin nonappearance and consequent lack 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 accumulation production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated adjunct of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic sour 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 unaided a puzzling of micronutrients indispensable to life, every of which he presumed to be amines. in the same way as this presumption was later definite not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) together with 1913 and 1948.

Vitamin D-3 Liquid - 4 fl. oz (118.28 ml)