A vitamin is an organic molecule (or a set of molecules nearby associated chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in small quantities for the proper functioning of its metabolism. valuable nutrients cannot be synthesized in the organism, either at all or not in plenty quantities, and as a result 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 add up the three new groups of vital nutrients: minerals, necessary fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of associated 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 without difficulty as all-trans-beta-carotene and additional 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 caustic 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 increase and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and additional organs. The B perplexing vitamins decree as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E piece of legislation 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 abandoned source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin deficiency and consequent dearth 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 mass production and promotion 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 sour supplementation during pregnancy reduced 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 highbrow of micronutrients indispensable to life, all of which he presumed to be amines. with this presumption was well along certain not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) between 1913 and 1948.
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