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A vitamin is an organic molecule (or a set of molecules next to combined chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in little quantities for the proper keen of its metabolism. essential nutrients cannot be synthesized in the organism, either at every or not in acceptable quantities, and consequently 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 supplement the three additional groups of necessary nutrients: minerals, necessary fatty acids, and vital 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 with ease as all-trans-beta-carotene and further 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 acid 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 enlargement and differentiation. Vitamin D provides a hormone-like function, amendable mineral metabolism for bones and extra organs. The B obscure vitamins discharge duty 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 reach so.

Before 1935, the deserted source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin dearth and consequent nonattendance 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 mass 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 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 abandoned a mysterious of micronutrients indispensable to life, all of which he presumed to be amines. behind this presumption was forward-thinking clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amid 1913 and 1948.

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