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A vitamin is an organic molecule (or a set of molecules alongside combined chemically, i.e. vitamers) that is an vital micronutrient which an organism needs in small quantities for the proper effective of its metabolism. essential nutrients cannot be synthesized in the organism, either at all or not in passable quantities, and for that reason 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 add together the three other groups of critical nutrients: minerals, vital fatty acids, and vital amino acids. Most vitamins are not single molecules, but groups of amalgamated 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 additional 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 pointed 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 deposit and differentiation. Vitamin D provides a hormone-like function, flexible mineral metabolism for bones and further organs. The B highbrow vitamins take steps as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E achievement 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 complete so.

Before 1935, the on your own source of vitamins was from food. If intake of vitamins was lacking, the result was vitamin nonappearance and consequent nonattendance diseases. Then, commercially produced tablets of yeast-extract vitamin B profound and semi-synthetic vitamin C became available.

This was followed in the 1950s by the increase production and publicity of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments mandated auxiliary of vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic critical 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 single-handedly a mysterious of micronutrients critical to life, every of which he presumed to be amines. past this presumption was complex positive not to be true, the "e" was dropped from the name. all vitamins were discovered (identified) along with 1913 and 1948.

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