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A vitamin is an organic molecule (or a set of molecules next to related chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in small quantities for the proper working of its metabolism. critical nutrients cannot be synthesized in the organism, either at all 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 add together the three new groups of indispensable nutrients: minerals, essential fatty acids, and necessary amino acids. Most vitamins are not single molecules, but groups of related 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 competently 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 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 layer and differentiation. Vitamin D provides a hormone-like function, flexible mineral metabolism for bones and further organs. The B puzzling vitamins measure as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E discharge duty 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 attain so.

Before 1935, the lonely source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin nonattendance and consequent nonappearance diseases. Then, commercially produced tablets of yeast-extract vitamin B mysterious 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 accessory 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 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 isolated a technical of micronutrients critical to life, all of which he presumed to be amines. similar to this presumption was highly developed sure not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) along with 1913 and 1948.

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