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A vitamin is an organic molecule (or a set of molecules next door to amalgamated chemically, i.e. vitamers) that is an valuable micronutrient which an organism needs in little quantities for the proper functional of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in tolerable quantities, and hence 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 complement the three other groups of vital nutrients: minerals, valuable fatty acids, and indispensable amino acids. Most vitamins are not single molecules, but groups of joined 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 without difficulty as all-trans-beta-carotene and supplementary 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 additional organs. The B puzzling vitamins take effect as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E discharge duty 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 pull off so.

Before 1935, the on your own source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin deficiency 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 enlargement production and marketing 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 pointed supplementation during pregnancy condensed 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 puzzling of micronutrients valuable to life, every of which he presumed to be amines. in the same way as this presumption was complex determined not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amid 1913 and 1948.

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