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A vitamin is an organic molecule (or a set of molecules to the side of connected chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in small quantities for the proper dynamic of its metabolism. necessary nutrients cannot be synthesized in the organism, either at every or not in passable quantities, and hence 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 tally the three supplementary groups of indispensable nutrients: minerals, necessary fatty acids, and necessary amino acids. Most vitamins are not single molecules, but groups of joined 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 with ease 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 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 mass and differentiation. Vitamin D provides a hormone-like function, variable mineral metabolism for bones and additional organs. The B complex vitamins play as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E produce an 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 reach so.

Before 1935, the by yourself 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 profound 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 sharp supplementation during pregnancy abbreviated 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 unaccompanied a perplexing of micronutrients vital to life, every of which he presumed to be amines. bearing in mind this presumption was higher 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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