home care health: Vitamin - Vitamin D and Diabetes - Types, Effects, Deficiency & Health Benefits

A vitamin is an organic molecule (or a set of molecules alongside joined chemically, i.e. vitamers) that is an essential micronutrient which an organism needs in small quantities for the proper functional of its metabolism. valuable nutrients cannot be synthesized in the organism, either at every or not in satisfactory quantities, and appropriately 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 combine the three further groups of critical nutrients: minerals, valuable 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 capably 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 barbed 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, amendable mineral metabolism for bones and additional organs. The B mysterious vitamins appear in as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E put on an 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 accomplish so.

Before 1935, the unaccompanied source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin want and consequent want diseases. Then, commercially produced tablets of yeast-extract vitamin B obscure 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 accessory of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic acid supplementation during pregnancy shortened 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 abandoned a technical of micronutrients valuable to life, all of which he presumed to be amines. in imitation of this presumption was well ahead determined not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) with 1913 and 1948.

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