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A vitamin is an organic molecule (or a set of molecules closely amalgamated chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in small quantities for the proper in force of its metabolism. valuable nutrients cannot be synthesized in the organism, either at every or not in plenty 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 count up the three additional groups of essential nutrients: minerals, indispensable fatty acids, and vital 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 with ease as all-trans-beta-carotene and new 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 pointed 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 technical vitamins take steps as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E do something 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 complete so.

Before 1935, the abandoned source of vitamins was from food. If intake of vitamins was lacking, the result was vitamin nonexistence and consequent want 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 mass production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated auxiliary of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic acid 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 without help a profound of micronutrients indispensable to life, every of which he presumed to be amines. with this presumption was far ahead certain not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) in the midst of 1913 and 1948.

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