A vitamin is an organic molecule (or a set of molecules contiguously associated chemically, i.e. vitamers) that is an indispensable micronutrient which an organism needs in little quantities for the proper on the go of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in passable 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 combine the three supplementary groups of necessary nutrients: minerals, critical fatty acids, and critical amino acids. Most vitamins are not single molecules, but groups of combined 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 extra 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 acid 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 lump and differentiation. Vitamin D provides a hormone-like function, amendable mineral metabolism for bones and new organs. The B rarefied vitamins feat as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E play in 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 and no-one else source of vitamins was from food. If intake of vitamins was lacking, the consequences was vitamin lack and consequent lack 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 layer production and publicity 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 bitter 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 and no-one else a complex of micronutrients indispensable to life, every of which he presumed to be amines. as soon as this presumption was highly developed definite not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) surrounded by 1913 and 1948.
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