A vitamin is an organic molecule (or a set of molecules nearby similar chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in small quantities for the proper effective of its metabolism. essential nutrients cannot be synthesized in the organism, either at all or not in enough quantities, and suitably 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 extra groups of necessary nutrients: minerals, indispensable fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of similar 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 capably 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 cutting 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, bendable mineral metabolism for bones and further organs. The B perplexing vitamins discharge duty as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E work 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 do so.
Before 1935, the abandoned source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin dearth and consequent nonappearance diseases. Then, commercially produced tablets of yeast-extract vitamin B rarefied and semi-synthetic vitamin C became available.
This was followed in the 1950s by the bump production and publicity 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 prickly supplementation during pregnancy abbreviated 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 single-handedly a profound of micronutrients vital to life, every of which he presumed to be amines. later than this presumption was vanguard distinct not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amongst 1913 and 1948.
High doses of vitamin C improve cancer treatment, pass human safety trial The Guardian Nigeria
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