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A vitamin is an organic molecule (or a set of molecules closely united chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in little quantities for the proper energetic of its metabolism. vital nutrients cannot be synthesized in the organism, either at every or not in sufficient quantities, and as a result 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 adjoin the three extra groups of vital nutrients: minerals, valuable fatty acids, and indispensable 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 well as all-trans-beta-carotene and supplementary 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 bump and differentiation. Vitamin D provides a hormone-like function, flexible mineral metabolism for bones and other organs. The B rarefied vitamins produce an effect as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E performance 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 on your own source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin nonattendance 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 accrual production and promotion 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 acid 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 deserted a complex of micronutrients critical to life, all of which he presumed to be amines. next this presumption was difficult clear not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) together with 1913 and 1948.

Benefits of Vitamin D4 LIVESTRONG.COM