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A vitamin is an organic molecule (or a set of molecules nearby amalgamated chemically, i.e. vitamers) that is an critical micronutrient which an organism needs in small quantities for the proper on the go of its metabolism. vital nutrients cannot be synthesized in the organism, either at all 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 tote up the three extra groups of necessary nutrients: minerals, necessary fatty acids, and vital amino acids. Most vitamins are not single molecules, but groups of amalgamated 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 without difficulty as all-trans-beta-carotene and further 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 caustic 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, modifiable mineral metabolism for bones and supplementary organs. The B rarefied vitamins be in as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E doing 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 unaided source of vitamins was from food. If intake of vitamins was lacking, the result was vitamin nonexistence and consequent deficiency diseases. Then, commercially produced tablets of yeast-extract vitamin B puzzling and semi-synthetic vitamin C became available.

This was followed in the 1950s by the addition production and marketing 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 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 deserted a complex of micronutrients indispensable to life, all of which he presumed to be amines. following this presumption was later determined not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) in the company of 1913 and 1948.

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