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A vitamin is an organic molecule (or a set of molecules next door to associated chemically, i.e. vitamers) that is an necessary micronutrient which an organism needs in little quantities for the proper effective of its metabolism. vital nutrients cannot be synthesized in the organism, either at every or not in sufficient quantities, and consequently 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 attach the three further groups of vital nutrients: minerals, essential fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of combined 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 skillfully 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 cutting 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 buildup and differentiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and new organs. The B perplexing vitamins acquit yourself as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E pretense 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 isolated source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin nonappearance and consequent nonattendance diseases. Then, commercially produced tablets of yeast-extract vitamin B perplexing and semi-synthetic vitamin C became available.

This was followed in the 1950s by the addition 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 barbed 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 by yourself a profound of micronutrients essential to life, every of which he presumed to be amines. gone this presumption was forward-thinking positive 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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