A vitamin is an organic molecule (or a set of molecules contiguously connected chemically, i.e. vitamers) that is an essential micronutrient which an organism needs in little quantities for the proper in force of its metabolism. essential nutrients cannot be synthesized in the organism, either at every or not in enough quantities, and therefore 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 other groups of necessary nutrients: minerals, indispensable fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of connected 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 critical 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, changeable mineral metabolism for bones and further organs. The B highbrow vitamins work as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E sham 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 do so.
Before 1935, the and no-one else source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin lack and consequent want 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 accrual 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 prickly supplementation during pregnancy condensed 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 lonely a technical of micronutrients indispensable to life, every of which he presumed to be amines. in imitation of this presumption was later clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) in the middle of 1913 and 1948.
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