A vitamin is an organic molecule (or a set of molecules contiguously similar chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in little quantities for the proper working of its metabolism. necessary nutrients cannot be synthesized in the organism, either at all or not in satisfactory 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 count the three other groups of indispensable nutrients: minerals, necessary fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of combined 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 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 lump and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and new organs. The B complex vitamins take action as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E performance 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 unaided source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin deficiency and consequent deficiency diseases. Then, commercially produced tablets of yeast-extract vitamin B profound and semi-synthetic vitamin C became available.
This was followed in the 1950s by the deposit production and publicity of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated addition 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 edited 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 lonesome a profound of micronutrients indispensable to life, every of which he presumed to be amines. in the same way as this presumption was later distinct not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) in the middle of 1913 and 1948.
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