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A vitamin is an organic molecule (or a set of molecules alongside related chemically, i.e. vitamers) that is an essential micronutrient which an organism needs in small quantities for the proper functioning of its metabolism. indispensable nutrients cannot be synthesized in the organism, either at every or not in acceptable 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 new groups of essential nutrients: minerals, necessary fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of aligned 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 with ease as all-trans-beta-carotene and new 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 mordant 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, flexible mineral metabolism for bones and other organs. The B profound vitamins ham it up as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E perform 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 get so.

Before 1935, the lonesome source of vitamins was from food. If intake of vitamins was lacking, the repercussion was vitamin nonexistence and consequent lack diseases. Then, commercially produced tablets of yeast-extract vitamin B complex and semi-synthetic vitamin C became available.

This was followed in the 1950s by the accumulation production and publicity of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated accessory of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic barbed supplementation during pregnancy reduced 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 solitary a puzzling of micronutrients critical to life, every of which he presumed to be amines. as soon as this presumption was cutting edge definite not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) in the middle of 1913 and 1948.

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