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A vitamin is an organic molecule (or a set of molecules contiguously related chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in small quantities for the proper effective of its metabolism. essential nutrients cannot be synthesized in the organism, either at all or not in acceptable 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 append the three extra groups of critical nutrients: minerals, essential fatty acids, and critical amino acids. Most vitamins are not single molecules, but groups of partnered 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 well as all-trans-beta-carotene and other 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 acid 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 addition and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and other organs. The B perplexing vitamins put on an act as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E take effect 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 on your own source of vitamins was from food. If intake of vitamins was lacking, the result was vitamin nonattendance and consequent want diseases. Then, commercially produced tablets of yeast-extract vitamin B mysterious 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 addition of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic caustic 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 unaided a profound of micronutrients essential to life, all of which he presumed to be amines. subsequently this presumption was far along distinct not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amongst 1913 and 1948.

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