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A vitamin is an organic molecule (or a set of molecules next door to united chemically, i.e. vitamers) that is an necessary micronutrient which an organism needs in little quantities for the proper operating of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in enough quantities, and for that reason 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 count up the three extra groups of indispensable nutrients: minerals, valuable fatty acids, and valuable 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 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 sour 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 accrual and differentiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and extra organs. The B complex vitamins put on an act as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E accomplish 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 and no-one else source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin nonappearance and consequent lack 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 growth 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 edited 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 technical of micronutrients indispensable to life, every of which he presumed to be amines. next this presumption was difficult distinct not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amongst 1913 and 1948.

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