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A vitamin is an organic molecule (or a set of molecules contiguously united chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in small quantities for the proper energetic of its metabolism. valuable nutrients cannot be synthesized in the organism, either at all or not in plenty quantities, and consequently 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 additional groups of vital nutrients: minerals, essential fatty acids, and valuable amino acids. Most vitamins are not single molecules, but groups of united 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 further 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 accrual and differentiation. Vitamin D provides a hormone-like function, adaptable mineral metabolism for bones and supplementary organs. The B technical vitamins perform as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E decree 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 solitary 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 technical 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 adjunct 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 without help a rarefied of micronutrients vital to life, every of which he presumed to be amines. with this presumption was far along determined not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) amongst 1913 and 1948.

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