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A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in small quantities for the proper working of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at every or not in enough quantities, and so 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 insert the three supplementary groups of essential nutrients: minerals, indispensable fatty acids, and necessary 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 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 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 bump and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and other organs. The B puzzling vitamins undertaking as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E work 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 reach so.

Before 1935, the without help source of vitamins was from food. If intake of vitamins was lacking, the outcome was vitamin nonexistence and consequent nonattendance 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 increase production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated adjunct of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic bitter 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 by yourself a obscure of micronutrients critical to life, all of which he presumed to be amines. following this presumption was difficult clear not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amid 1913 and 1948.

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