home care health: Vitamin - Which Foods Contain The Most Vitamin E?

A vitamin is an organic molecule (or a set of molecules alongside combined chemically, i.e. vitamers) that is an critical micronutrient which an organism needs in small quantities for the proper lively of its metabolism. valuable nutrients cannot be synthesized in the organism, either at every or not in acceptable quantities, and thus 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 tally the three extra groups of necessary nutrients: minerals, indispensable fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of united 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 new 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 buildup and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and extra organs. The B mysterious vitamins work 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 realize so.

Before 1935, the by yourself source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin want and consequent dearth 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 lump production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated auxiliary of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic mordant 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 abandoned a obscure of micronutrients critical to life, all of which he presumed to be amines. afterward this presumption was sophisticated definite 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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