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A vitamin is an organic molecule (or a set of molecules next door to similar chemically, i.e. vitamers) that is an necessary micronutrient which an organism needs in little quantities for the proper full of zip of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in sufficient 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 put in the three extra groups of valuable nutrients: minerals, necessary fatty acids, and vital 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 well as all-trans-beta-carotene and extra 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 pointed 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 enlargement and differentiation. Vitamin D provides a hormone-like function, changeable mineral metabolism for bones and further organs. The B highbrow vitamins do something as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E play-act 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 lonesome source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin nonexistence and consequent dearth diseases. Then, commercially produced tablets of yeast-extract vitamin B rarefied and semi-synthetic vitamin C became available.

This was followed in the 1950s by the increase production and promotion of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated accessory of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic biting 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 only a profound of micronutrients indispensable to life, every of which he presumed to be amines. later this presumption was far along distinct not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) in the middle of 1913 and 1948.

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