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A vitamin is an organic molecule (or a set of molecules nearby aligned chemically, i.e. vitamers) that is an necessary micronutrient which an organism needs in little quantities for the proper functioning of its metabolism. vital nutrients cannot be synthesized in the organism, either at all or not in ample quantities, and appropriately 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 intensify the three further groups of vital nutrients: minerals, critical fatty acids, and essential 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 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 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 growth and differentiation. Vitamin D provides a hormone-like function, changeable mineral metabolism for bones and supplementary organs. The B highbrow vitamins pretense 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 accomplish so.

Before 1935, the abandoned source of vitamins was from food. If intake of vitamins was lacking, the outcome was vitamin nonexistence and consequent nonappearance 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 addition 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 caustic 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 isolated a highbrow of micronutrients essential to life, every of which he presumed to be amines. taking into account this presumption was innovative distinct not to be true, the "e" was dropped from the name. every vitamins were discovered (identified) amid 1913 and 1948.

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