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A vitamin is an organic molecule (or a set of molecules contiguously partnered chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in small quantities for the proper operational of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at every or not in sufficient quantities, and correspondingly 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 affix the three extra groups of vital nutrients: minerals, necessary fatty acids, and necessary amino acids. Most vitamins are not single molecules, but groups of linked 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 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 bitter 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, amendable mineral metabolism for bones and extra organs. The B technical vitamins do something as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E do something 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 lonesome source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin want and consequent deficiency 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 lump 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 and no-one else a technical of micronutrients indispensable to life, all of which he presumed to be amines. bearing in mind this presumption was well along clear not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) surrounded by 1913 and 1948.

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