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A vitamin is an organic molecule (or a set of molecules contiguously combined chemically, i.e. vitamers) that is an critical micronutrient which an organism needs in small quantities for the proper involved of its metabolism. critical nutrients cannot be synthesized in the organism, either at all or not in satisfactory quantities, and as a result 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 tally up the three supplementary groups of critical nutrients: minerals, valuable fatty acids, and critical amino acids. Most vitamins are not single molecules, but groups of related 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 critical 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, modifiable mineral metabolism for bones and extra organs. The B technical vitamins acquit yourself as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E be active 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 lonesome source of vitamins was from food. If intake of vitamins was lacking, the upshot was vitamin nonattendance and consequent nonexistence 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 deposit production and marketing 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 mordant supplementation during pregnancy abbreviated 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 deserted a technical of micronutrients essential to life, all of which he presumed to be amines. following this presumption was future positive 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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