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A vitamin is an organic molecule (or a set of molecules alongside connected chemically, i.e. vitamers) that is an necessary micronutrient which an organism needs in small quantities for the proper energetic of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in satisfactory quantities, and correspondingly 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 attach the three further groups of vital nutrients: minerals, necessary fatty acids, and critical 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 capably 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 mordant 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 bump and differentiation. Vitamin D provides a hormone-like function, changeable mineral metabolism for bones and extra organs. The B obscure vitamins con as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E perform 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 accomplish so.

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

This was followed in the 1950s by the bump production and promotion of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated accessory 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 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 only a profound of micronutrients valuable to life, all of which he presumed to be amines. when this presumption was unconventional sure not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amid 1913 and 1948.

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