What are vitamins?
organic vitamins
What are vitamins?
In any respect, what are nutrients that organisms no longer have in enough quantities, and consequently ought to be(vitamins, molecules) acquired through the diet? Vitamin C may be synthesized through a few species; however, it is no longer synthesized through others; it isn’t a nutrient in the first example, however, it is a nutrient in the second. The term nutrition now no longer encompasses the 3 different corporations of important vitamins: minerals, essential fatty acids, and essential amino acids. Most nutrients aren’t unmarried molecules; however, compounds of associated molecules are called vitamers. For example, there are 8 vitamins of nutrition E: four tocopherols and four tocotrienols—some assets list fourteen nutrients, including choline.
Still, major fitness businesses listing thirteen: nutrition A (as all-trans-retinol, all-trans-retinyl-esters, in addition to all-trans-beta-carotene and some other provitamin A carotenoids), nutrition B1 (thiamine), nutrition B2 (riboflavin), nutrition B3 (niacin), nutrition B5 (pantothenic acid), nutrition B6 (pyridoxine), nutrition B7 (biotin), nutrition B9 (folic acid or folate), nutrition B12 (cobalamins), nutrition C (ascorbic acid), nutrition D (calciferol), nutrition E (tocopherols and tocotrienols), and nutrition K (phylloquinone and menaquinones). Vitamins and supply Vitamins have various biochemical functions. Vitamin A acts as a regulator of molecular and tissue growth and differentiation. Vitamin D presents a hormone-like feature, regulating mineral metabolism for bones and different organs.
The B complicated nutrients feature as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E feature as antioxidants. Both poor and excessive nutrition consumption can probably cause clinically extensive illness, even though extra consumption of water-soluble nutrients is much less likely to do so. Before 1935, the simplest supply of nutrients became meals.[citation needed] If consumption of nutrients became lacking, the result became nutrition deficiency and consequent deficiency diseases. Then, commercially produced capsules of yeast-extract nutrition B complicated and semi-artificial nutrition C have become available.
This became observed within the Nineteen Fifties through mass manufacturing, advertising, and marketing nutrition supplements, including multivitamins, to prevent nutrition deficiencies in the general population. Governments have mandated including a few nutrients to staple foods, including flour or milk, mentioned as meal fortification to save you from deficiencies. Recommendations for folic acid supplementation during pregnancy decreased the hazard of infant neural tube defects. The term nutrition is derived from the word nutrition, coined in 1912 by Polish biochemist Casimir Funk, who identified a group of micronutrients important to life, which he presumed to be amines. When this presumption became later decided no longer to be true, the “e” became dropped from the name. All nutrients have been discovered (identified) between 1913 and 1948.
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e., vitamers) that is an essential micronutrient which an organism needs in small quantities for the proper functioning of its metabolism. Essential nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and therefore 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 include the three other groups of essential nutrients: minerals, essential fatty acids, and essential 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, including choline. Still, major health organizations list thirteen: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as well as all-trans-beta-carotene and another 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 (calciferol), vitamin E (tocopherols and tocotrienols), and vitamin K (phylloquinone and menaquinones). Vitamins and source
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, regulating mineral metabolism for bones and other organs. The B complex vitamins function as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E function 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 only source of vitamins was food.[citation needed] If intake of vitamins was lacking, the result was vitamin deficiency and consequent deficiency diseases. Then, commercially produced tablets of yeast-extract vitamin B complex and semi-synthetic vitamin C became available.[citation needed] This was followed in the 1950s by the mass production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. Governments have mandated adding some vitamins to staple foods such as flour or milk, referred to as food fortification, to prevent deficiencies. Recommendations for folic acid supplementation during pregnancy reduced the risk of infant neural tube defects.
The term vitamin is derived from the word vitamin, coined in 1912 by Polish biochemist Casimir Funk, who isolated a complex of micronutrients essential to life, all of which he presumed to be amines. When this presumption was later determined not to be true, the “e” was dropped from the name. All vitamins were discovered (identified) between 1913 and 1948.
List
| Vitamin | Vitamers (incomplete) | Solubility | The US recommended dietary allowances (male/female, age 19–70) |
Deficiency disease(s), | Overdose syndrome/symptoms, Food | d sources |
|---|---|---|---|---|---|---|
| Vitamin A | all-trans-Retinol, Retinals, and alternative provitamin A-functioning Carotenoids including all-trans-beta-carotene |
Fat | 900 µg/700 µg | Night blindness, hyperkeratosis, and keratomalacia | Hypervitaminosis A | from the animal origin as Vitamin A / all-trans-Retinol: Fish in general, liver and dairy products; from plant origin as provitamin A / all-trans-beta-carotene: orange, ripe yellow fruits, leafy vegetables, carrots, pumpkin, squash, spinach |
| Vitamin B1 | Thiamine | Water | 1.2 mg/1.1 mg | Beriberi, Wernicke-Korsakoff syndrome | Drowsiness and muscle relaxation[14] | Pork, wholemeal grains, brown rice, vegetables, potatoes, liver, eggs |
| Vitamin B2 | Riboflavin | Water | 1.3 mg/1.1 mg | Ariboflavinosis, glossitis, angular stomatitis | Dairy products, bananas, green beans, asparagus | |
| Vitamin B3 | Niacin, Niacinamide, Nicotinamide riboside | Water | 16 mg/14 mg | Pellagra | Liver damage (doses > 2g/day)[15] and other problems | Meat, fish, eggs, many vegetables, mushrooms, tree nuts |
| Vitamin B5 | Pantothenic acid | Water | 5 mg/5 mg | Paresthesia | Diarrhea, possibly nausea, and heartburn.[16] | Meat, broccoli, avocados |
| Vitamin B6 | Pyridoxine, Pyridoxamine, Pyridoxal | Water | 1.3–1.7 mg/1.2–1.5 mg | Anemia, Peripheral neuropathy | Impairment of proprioception, nerve damage (doses > 100 mg/day) | Meat, vegetables, tree nuts, bananas |
| Vitamin B7 | Biotin | Water | AI: 30 µg/30 µg | Dermatitis, enteritis | Raw egg yolk, liver, peanuts, leafy green vegetables | |
| Vitamin B9 | Folates, Folic acid | Water | 400 µg/400 µg | Megaloblastic anemia and deficiency during pregnancy are associated with congenital disabilities, such as neural tube defects. | May mask symptoms of vitamin B12 deficiency; other effects. | Leafy vegetables, pasta, bread, cereal, liver |
| Vitamin B12 | Cyanocobalamin, Hydroxocobalamin, Methylcobalamin, Adenosylcobalamin | Water | 2.4 µg/2.4 µg | Vitamin B12 deficiency anemia | None proven | Meat, poultry, fish, eggs, milk |
| Vitamin C | Ascorbic acid | Water | 90 mg/75 mg | Scurvy | Stomach Pain, Diarrhoea and Flatulence.[19] | Many fruits and vegetables, liver |
| Vitamin D | Cholecalciferol (D3), Ergocalciferol (D2) | Fat | 15 µg/15 µg | Rickets and osteomalacia | Hypervitaminosis D | Eggs, liver, certain fish species such as sardines, certain mushroom species such as shiitake |
| Vitamin E | Tocopherols, Tocotrienols | Fat | 15 mg/15 mg | Deficiency is very rare; mild hemolytic anemia in newborn infants | Possible increased incidence of congestive heart failure.[21][22] | Many fruits and vegetables, nuts and seeds, and seed oils |
| Vitamin K | Phylloquinone, Menaquinones | Fat | AI: 110 µg/120 µg | Bleeding diathesis | Decreased anticoagulation effect of warfarin.[23] | Leafy green vegetables such as spinach, egg yolks, and liver |
Classification
Vitamins are classified as either water-soluble or fat-soluble. In humans, there are 13 vitamins: 4 fat-soluble (A, D, E, and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from the body to the degree that urinary output is a strong predictor of vitamin consumption. Because they are not as readily stored, more consistent intake is important. Fat-soluble vitamins are absorbed through the intestinal tract with the help of lipids (fats). Vitamins A and D can accumulate in the body, which can result in dangerous hypervitaminosis. Fat-soluble vitamin deficiency due to malabsorption is of particular significance in cystic fibrosis.
Anti-vitamins
Anti-vitamins are chemical compounds that inhibit the absorption or actions of vitamins. For example, avidin is a protein in raw egg whites that inhibits the absorption of biotin; it is deactivated by cooking. Pyrithiamine, a synthetic compound, has a molecular structure similar to thiamine, vitamin B1, and inhibits the enzymes that use thiamine.
https://www.diabetesasia.org/magazine/category/nutrioin-in-disease/
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