home care health: Vitamin - Vitamin E Foods: Delicious Ways to Eat More of Them The Healthy

A vitamin is an organic molecule (or a set of molecules alongside joined chemically, i.e. vitamers) that is an essential micronutrient which an organism needs in little quantities for the proper in force of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in satisfactory quantities, and so 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 tote up the three other groups of essential nutrients: minerals, vital fatty acids, and necessary amino acids. Most vitamins are not single molecules, but groups of related 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 sour 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, variable mineral metabolism for bones and new organs. The B complex vitamins con as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E discharge duty 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 attain so.

Before 1935, the on your own source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin lack and consequent nonattendance 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 increase production and publicity 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 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 deserted a highbrow of micronutrients indispensable to life, every of which he presumed to be amines. behind this presumption was sophisticated determined not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) surrounded by 1913 and 1948.

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