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A vitamin is an organic molecule (or a set of molecules to the side of partnered chemically, i.e. vitamers) that is an critical micronutrient which an organism needs in little quantities for the proper dynamic of its metabolism. vital 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 enlarge the three new groups of necessary nutrients: minerals, necessary fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of similar 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 supplementary 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 addition and differentiation. Vitamin D provides a hormone-like function, modifiable mineral metabolism for bones and supplementary organs. The B obscure vitamins put it on as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E do its stuff 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 do so.

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

This was followed in the 1950s by the addition 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 bitter 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 and no-one else a rarefied of micronutrients indispensable to life, all of which he presumed to be amines. bearing in mind this presumption was forward-thinking definite not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) between 1913 and 1948.

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