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 on the go of its metabolism. valuable nutrients cannot be synthesized in the organism, either at every 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 augment the three other groups of critical nutrients: minerals, valuable fatty acids, and necessary amino acids. Most vitamins are not single molecules, but groups of connected 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 sharp 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 deposit and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and supplementary organs. The B perplexing vitamins comport yourself as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E be active 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 single-handedly source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin dearth and consequent lack diseases. Then, commercially produced tablets of yeast-extract vitamin B profound and semi-synthetic vitamin C became available.
This was followed in the 1950s by the buildup production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated adjunct 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 shortened 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 by yourself a mysterious of micronutrients indispensable to life, every of which he presumed to be amines. behind this presumption was difficult sure not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amid 1913 and 1948.
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