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A vitamin is an organic molecule (or a set of molecules to the side of linked chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in little quantities for the proper practicing of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in plenty quantities, and for that reason 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 enhance the three further groups of indispensable nutrients: minerals, necessary fatty acids, and valuable 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 skillfully as all-trans-beta-carotene and other 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 mordant 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 addition and differentiation. Vitamin D provides a hormone-like function, variable mineral metabolism for bones and new organs. The B technical vitamins doing as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E bill 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 get so.

Before 1935, the and no-one else source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin lack and consequent want diseases. Then, commercially produced tablets of yeast-extract vitamin B highbrow and semi-synthetic vitamin C became available.

This was followed in the 1950s by the bump 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 cutting 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 solitary a technical of micronutrients vital to life, all of which he presumed to be amines. like this presumption was far ahead positive not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) with 1913 and 1948.

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