vitamin

vitamin,

group of organic substances that are required in the diet of humans and animals for normal growth, maintenance of life, and normal reproduction. Vitamins act as catalysts; very often either the vitamins themselves are coenzymescoenzyme
, any one of a group of relatively small organic molecules required for the catalytic function of certain enzymes. A coenzyme may either be attached by covalent bonds to a particular enzyme or exist freely in solution, but in either case it participates intimately in
..... Click the link for more information. , or they form integral parts of coenzymes. A substance that functions as a vitamin for one species does not necessarily function as a vitamin for another species. The vitamins differ in structure, and there is no chemical grouping common to them all.

They were first called accessory factors because in 1906 it was found by English biochemist Sir F. G. HopkinsHopkins, Sir Frederick Gowland,
1861–1947, English biochemist, educated at Cambridge and the Univ. of London. He was professor of biochemistry at Cambridge (1914–43).
..... Click the link for more information. that most foods contain—besides carbohydrates, proteins, fats, minerals, and water—other substances necessary for health. The word vitamin was derived from the term vitamine, used by Polish-American biochemist Casimir FunkFunk, Casimir
, 1884–1967, American biochemist, b. Poland, Ph.D. Univ. of Bern, 1904. He first came to the United States in 1915 and was naturalized in 1920. Credited with the discovery of vitamins, Funk stirred public interest with his paper (1912) on vitamin-deficiency
..... Click the link for more information. to describe an amine (organic base) that was essential to life (it was later found to be thiamine). In 1912 Hopkins and Funk formulated the vitamin hypothesis of deficiency disease; that is, that certain diseases are caused by a dietary lack of specific vitamins.

The chemical structures of the vitamins are all known, and all of them have been synthesized; the vitamins in foods are identical to the synthetic ones. A well-balanced diet usually satisfies the minimum vitamin requirements of human beings. The Recommended Dietary Allowance (RDA) of each vitamin is the standard guideline put forward by the Food and Nutrition Board, National Academy of Sciences–National Research Council. It is based on the nutritional needs of an average, healthy person. Different amounts may be recommended for children, older people, lactating mothers, or people dealing with an ongoing disease process. The U.S. RDA was the federal government's interpretation of the National Research Council's RDA. Since mid-1994, the U.S. RDA has been replaced on food labels by a Percent Daily Value (the percentage of the U.S. RDA that the labeled food offers). Listings for vitamins A and C are required; others are optional.

The amount of each vitamin that should be consumed for optimal health and the wisdom of taking vitamin supplements, especially in "megadoses," is a controversial question. The Dietary Supplement Health and Education Act of 1994 defined vitamins as dietary supplements (rather than drugs) and shifted the burden of proof of safety from the manufacturers to the Food and Drug Administration. Although vitamins were previously seen only as preventives against the various deficiency diseases, more and more studies have examined additional health benefits of vitamins. Health claims that are unsubstantiated by scientific study, however, are regarded by many health and nutrition experts as fraudulent or dangerous, and many physicians now question the need for healthy persons to take multivitamin supplements, because many foods, such as milk and bread, are fortified with vitamins.

Vitamins were originally classified according to their solubility in water or fats, and as more and more were discovered they were also classified alphabetically. The fat-soluble vitamins are A, D, E, and K; the B complex and C vitamins are water soluble. A group of substances that decrease blood capillary fragility, called the vitamin P group, are no longer considered to be vitamins.

Vitamin A

Vitamin A (retinol), a fat-soluble lipidlipids,
a broad class of organic products found in living systems. Most are insoluble in water but soluble in nonpolar solvents. The definition excludes the mineral oils and other petroleum products obtained from fossil material.
..... Click the link for more information. , is either derived directly from animal foods such as liver, egg yolks, cream, or butter or is derived from beta-carotenecarotene
, long-chained, unsaturated hydrocarbon found as a pigment in many higher plants, particularly carrots, sweet potatoes, and leafy vegetables. Carotene is thought to assist in trapping light energy for photosynthesis or to aid in chemical reduction.
..... Click the link for more information. , a pigment that occurs in leafy green vegetables and in yellow fruits and vegetables. Vitamin A is essential to skeletal growth, normal reproductive function, and the health of the skin and mucous membranes. One form, retinal, is a component of visual purple, a photoreceptor pigment in the retina of the eye (see visionvision,
physiological sense of sight by which the form, color, size, movements, and distance of objects are perceived. Vision in Humans

The human eye functions somewhat like a camera; that is, it receives and focuses light upon a photosensitive receiver, the retina.
..... Click the link for more information. ). In addition, beta-carotene, like other carotenoids, is now recognized as an important antioxidantantioxidant,
substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and
..... Click the link for more information. .

A deficiency of vitamin A can cause retarded skeletal growth, night blindness, various abnormalities of the skin and linings of the genitourinary system and gastrointestinal tract, and, in children, susceptibility to serious infection. The eye disorders that result from a deficiency of vitamin A can lead to permanent blindness. Severe deficiency can cause death. As with the other fat-soluble vitamins, conditions that lead to an inability to absorb fats, such as obstruction of bile flow or excessive use of mineral oil, can produce a deficiency state. Overconsumption of vitamin A can cause irritability, painful joints, growth retardation, liver and spleen enlargement, hair loss, and birth defects. The National Research Council recommended daily dietary allowance for adults is 1,000 micrograms (retinol equivalents) for men and 800 micrograms for women.

Vitamin B Complex

Commonly grouped as the vitamin B complex are eight water-soluble vitamins.

Thiamine

Thiamine (vitamin B₁ or antiberiberi factor) is a necessary ingredient for the biosynthesis of the coenzyme thiamine pyrophosphate; in this latter form it plays an important role in carbohydrate metabolism. Good sources are yeast, whole grains, lean pork, nuts, legumes, and thiamine-enriched cereal products. This vitamin is a factor in the maintenance of appetite, normal intestinal function, and in the health of the cardiovascular and nervous systems. A deficiency of the vitamin may lead to beriberiberiberi
, deficiency disease occurring when the human body has insufficient amounts of thiamine (vitamin B₁). The deficiency may result from improper diet (e.g.
..... Click the link for more information. ; the disease was first shown to result from a dietary deficiency by Dutch physician Christiaan EijkmanEijkman, Christiaan
, 1858–1930, Dutch physician. He was head of the Pathological Institute of Batavia and later (1898–1928) professor of hygiene at the Univ. of Utrecht. His work at Batavia on the cause of beriberi led to the isolation of the antineuritic vitamins.
..... Click the link for more information. . The recommended dietary allowance for adults is 1.2 to 1.4 mg for men and 1.0 to 1.1 mg for women.

Riboflavin

Riboflavin (vitamin B₂ or lactoflavin) is used to synthesize two coenzymes that are associated with several of the respiratory enzymes of plants and animals (including humans) and is therefore important in biochemical oxidations and reductions. Deficiency leads to fissures in the corners of the mouth, inflammation of the tongue showing a reddish purple coloration, skin disease, and often severe irritation of the eyes. The recommended dietary allowance for adults is 1.4 to 1.7 mg for men and 1.2 to 1.3 mg for women. Riboflavin is widely distributed in plant and animal tissues; milk, organ meats, and enriched cereal products are good sources.

Niacin

The B vitamins niacin (nicotinic acid) and niacinamide (nicotinamide) are commonly known as preventives of pellagrapellagra
, deficiency disease due to a lack of niacin (nicotinic acid), one of the components of the B complex vitamins in the diet. Niacin is plentiful in yeast, organ meats, peanuts, and wheat germ.
..... Click the link for more information. , which in 1912 was shown by American medical researcher Joseph Goldberger to result from a dietary deficiency. Niacin was first synthesized in 1867. The amino acid tryptophantryptophan
, organic compound, one of the 20 amino acids commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein.
..... Click the link for more information. is the precursor of niacin. Niacin and niacinamide function in the biochemistry of humans and other organisms as components of the two coenzymes nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP); these operate in many enzyme-catalyzed oxidation and reduction reactions. The deficiency state in humans causes skin disease, diarrhea, dementia, and ultimately death. The deficiency state in dogs analogous to pellagra in humans is called blacktongue disease. Lean meats, peanuts and other legumes, and whole-grain or enriched bread and cereal products are among the best sources of niacin. The recommended daily dietary allowance for adults is 16 to 19 mg niacin equivalents (60 mg of dietary tryptophan to 1 mg of niacin) for men and 13 to 14 mg for women.

Vitamin B₆ Group

Pyridoxine, pyridoxal, and pyridoxamine make up the vitamin B₆ group. They all combine with phosphorus in the body to form the coenzyme pyridoxal phosphate, which is necessary in the metabolism of amino acids, glucose, and fatty acids. The best sources of B₆ vitamins are liver and other organ meats, corn, whole-grain cereal, and seeds. Deficiency can result in central nervous system disturbances (e.g., convulsions in infants) due to the role of B₆ in serotoninserotonin
, organic compound that was first recognized as a powerful vasoconstrictor occurring in blood serum. It was partially purified, crystallized, and named in 1948, and its structure was deduced a year later.
..... Click the link for more information. and gamma-aminobutyric acid synthesis. More generally the effects of deficiency include inadequate growth or weight loss and anemia due to the role of B₆ in the manufacture of hemoglobinhemoglobin
, respiratory protein found in the red blood cells (erythrocytes) of all vertebrates and some invertebrates. A hemoglobin molecule is composed of a protein group, known as globin, and four heme groups, each associated with an iron atom.
..... Click the link for more information. . The recommended dietary allowance for adults is 2.0 to 2.2 mg for men and 2 mg for women. Additional doses are required in pregnancy and by those taking oral contraceptives or the tuberculosis drug izoniazid. Severe nerve damage has been reported from megadoses.

Pantothenic Acid

Pantothenic acid, another B vitamin, is present in perhaps all animal and plant tissues, as well as in many microorganisms. Good sources of it include liver, kidney, eggs, and dairy products. It is a component of the important substance coenzyme A, which is involved in the metabolism of many biochemical substances including fatty acids, steroids, phospholipids, heme, amino acids, and carbohydrates. The adrenal gland is an important site of pantothenic acid activity. There is no known naturally occurring deficiency state and no known toxicity to pantothenic acid. The estimated safe and adequate daily intake for adults is 4 to 7 mg.

Biotin

Biotin is a B vitamin that functions as a coenzyme in the metabolism of carbohydrates, fats, and amino acids. Although it is vitally necessary to the body, only exceedingly small quantities are needed, and since biotin is synthesized by intestinal bacteria, naturally occurring biotin deficiency disease is virtually unknown. The disease state can be produced artificially by including large quantities of raw egg white in the diet; the whites contain avidin, a biotin antagonist. Especially good sources of this widely distributed vitamin include egg yolk, kidney, liver, tomatoes, and yeast. There is no known toxicity to biotin. The estimated safe and adequate daily intake for adults is 100 to 200 micrograms.

Folic Acid

Folic acid (pteroylglutamic acid, folacin, or vitamin B₉) occurs abundantly in green leafy vegetables, fruits (e.g., apples and oranges), dried beans, avocados, sunflower seeds, and wheat germ. Derivatives of this vitamin are directly involved in the synthesis of nucleic acids; for this reason cells in the body that are subject to rapid synthesis and destruction are especially sensitive to folic acid deprivation. For example, the retarded synthesis of blood cells in folic acid deficiency results in several forms of anemia, while failure to replace rapidly destroyed cells in the intestinal wall results in a disease called sprue. Inadequate amounts of folic acid in the diet of pregnant women have been strongly associated with neural tube defects (i.e., spina bifida and anencephaly) in newborns; fortification of flours, cornmeal, rice, and pasta (in a manner similar to the fortification of milk with vitamin D) has been required in the United States since 1998. Adequate folic acid also reduces the risk of premature birth. A U.S. study published in 1998 involving 80,000 women showed significant reduction of heart disease among those whose diets included adequate amounts of folate and vitamin B₆. Several chemical antagonists to the action of folic acid have been developed in the hope that they might inhibit the growth of rapidly dividing cancer cells; one such compound, methotrexatemethotrexate,
drug used in halting the growth of actively proliferating tissues. Introduced in the 1950s, it is used in the treatment of leukemia, psoriasis, and non-Hodgkin's lymphoma.
..... Click the link for more information. , is used to treat leukemialeukemia
, cancerous disorder of the blood-forming tissues (bone marrow, lymphatics, liver, spleen) characterized by excessive production of immature or mature leukocytes (white blood cells; see blood) and consequently a crowding-out of red blood cells and platelets.
..... Click the link for more information. in children. The recommended daily dietary allowance for adults is 400 micrograms. Para-aminobenzoic acid (PABA), which is incorporated into the folic acid molecule, is sometimes listed separately as a B vitamin, although there is no evidence that it is essential to the diet of humans.

Vitamin B₁₂

The molecular structure of vitamin B₁₂ (cobalamin), the most complex of all known vitamins, was announced in 1955 by several scientists, including British biochemists A. R. Todd and Dorothy HodgkinHodgkin, Dorothy Mary Crowfoot,
1910–94, English chemist and X-ray crystallographer, b. Egypt. She received the 1964 Nobel Prize in chemistry for determining the structure of biochemical compounds (particularly of vitamin B₁₂) used to control pernicious anemia.
..... Click the link for more information. . In 1973 the vitamin was reported to have been synthesized by organic chemists. Vitamin B₁₂ and closely related cobalamins are necessary for folic acid to fulfill its role; both are involved in the synthesis of proteins. American physicians G. R. MinotMinot, George Richards
, 1885–1950, American physician and pathologist, b. Boston, M.D. Harvard, 1912. From 1928 to 1948 he was professor of medicine at Harvard and director of the Thorndike Memorial Laboratory, Boston City Hospital.
..... Click the link for more information. and W. P. MurphyMurphy, William Parry,
1892–1987, American physician, b. Stoughton, Wis., M.D. Harvard, 1920. He taught at Harvard from 1923 and was associated with the Peter Bent Brigham Hospital, in Boston, from 1922.
..... Click the link for more information. in 1926 fed large amounts of liver to patients with pernicious anemia and cured them; the curative substance in this case was probably vitamin B₁₂. However, pernicious anemia in humans is caused not by a vitamin B₁₂ deficiency in the diet but rather the absence of a substance called the intrinsic factor, ordinarily secreted by the stomach and responsible for facilitating the absorption of B₁₂ from the intestine. When a person's body cannot produce the intrinsic factor, the standard treatment today is to inject vitamin B₁₂ directly into the bloodstream. Minot and Murphy's therapy worked because the liver they fed their patients contained such large quantities of B₁₂ that sufficient amounts of the vitamin were absorbed without the assistance of the intrinsic factor. Inadequate absorption of B₁₂ causes pernicious anemia, nervous system degeneration, and amenorrhea. The only site of cobalamin synthesis in nature appears to be in microorganisms; neither animals nor higher plants are capable of making these vitamin B₁₂ derivatives. Nevertheless, such animal tissues as the liver, kidney, and heart of ruminants contain relatively large quantities of vitamin B₁₂; the vitamin stored in these organs was originally produced by the bacteria in the ruminant gut. Bivalves (clams or oysters), which siphon microorganisms from the sea, are also good sources. Plants, on the other hand, are poor sources of vitamin B₁₂. The recommended daily dietary allowance for adults is 3 micrograms.

Vitamin C

Vitamin C, or ascorbic acid, a water-soluble vitamin, was first isolated (from adrenal cortex, oranges, cabbage, and lemon juice) in the laboratories of American biochemists Albert Szent-GyorgyiSzent-Gyorgyi, Albert von
, 1893–1986, American biochemist, b. Hungary, M.D. Univ. of Budapest, 1917; Ph.D. Cambridge, 1927. After teaching at the universities of Szeged and Budapest, he came to the United States in 1947 and assumed the post of director of research at the
..... Click the link for more information. and Charles King in the years 1928–33. Szent-Gyorgyi found the Hungarian red pepper to be an exceptionally rich source; citrus fruits and tomatoes are also excellent sources. Other good sources include berries, fresh green and yellow vegetables, and white potatoes and sweet potatoes. The vitamin is readily oxidized and therefore is easily destroyed in cooking and during storage. All animals except humans, other primates, guinea pigs, and one bat and bird species are able to synthesize ascorbic acid. Ascorbic acid is necessary for the synthesis of the body's cementing substances: bone matrix, collagencollagen
, any of a group of proteins found in skin, ligaments, tendons, bone and cartilage, and other connective tissue. Cells called fibroblasts form the various fibers in connective tissue in the body.
..... Click the link for more information. , dentin, and cartilage. It is an antioxidantantioxidant,
substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and
..... Click the link for more information. and is necessary to several metabolic processes. Deficiency of vitamin C results in scurvyscurvy,
deficiency disorder resulting from a lack of vitamin C (ascorbic acid) in the diet. Scurvy does not occur in most animals because they can synthesize their own vitamin C, but humans, other primates, guinea pigs, and a few other species lack an enzyme necessary for such
..... Click the link for more information. , the symptoms of which are largely related to inadequate collagen synthesis and defective formation of intercellular materials. Ascorbic acid is metabolized slowly in humans, and symptoms of scurvy are usually not seen for three or four months in the absence of any dietary vitamin C. The use of megadoses of ascorbic acid to prevent common colds, stress, mental illness, cancer, and heart disease is a continuing subject of research. The recommended daily allowance for adults is 60 mg.

Vitamin D

Vitamin D is a name given to two fat-soluble compounds; calciferol (vitamin D₂) and cholecalciferol (vitamin D₃). They are now known to be hormones, but continue to be grouped with vitamins because of historical misclassification. Vitamin D₃ plays an essential role in the metabolism of calcium and phosphorus in the body and prevents ricketsrickets
or rachitis
, bone disease caused by a deficiency of vitamin D or calcium. Essential in regulating calcium and phosphorus absorption by the body, vitamin D can be formed in the skin by ultraviolet rays contained in sunlight; it can also be consumed in such
..... Click the link for more information. in children. A plentiful supply of 7-dehydrocholesterol, the precursor of vitamin D₃, exists in human skin and needs only to be activated by a moderate amount of ultraviolet light (less than a half hour of sunlight) to become fully potent. Rickets is usually caused by a lack of exposure to sunlight rather than a dietary deficiency, although dietary deficiencies can result from malabsorption in the small intestine caused by conditions such as sprue or colitis. Rickets can be prevented and its course halted by the intake of vitamin D₂ (found in irradiated yeast and used in some commercial preparations of the vitamin) or vitamin D₃ (found in fish liver oils and in fortified milk). Symptoms of vitamin D deficiency in children include bowlegs, knock knees, and more severe (often crippling) deformations of the bones. In adults deficiency results in osteomalacia, characterized by a softening of the bones. Excessive vitamin D consumption can result in toxicity. Symptoms include nausea, loss of appetite, kidney damage, and deposits of insoluble calcium salts in certain tissues. The recommended daily dietary allowance for cholecalciferol is 15 to 20 micrograms (600 to 800 IU) depending upon age and the availability of sunlight. Fortified cow's milk supplies 400 IU per quart (422 IU per liter).

Vitamin E

Vitamin E occurs in at least eight molecular forms (tocopherols or tocotrienols); in humans the most biologically active form has generally been considered to be alpha-tocopherol, which is also the most common. All forms exist as light yellow, viscous oils. The best sources are vegetable oils. Other sources include green leafy vegetables, wheat germ, some nuts, and eggs. Vitamin E is necessary for the maintenance of cell membranes. It is essential to normal reproduction in some animals, but there is no evidence that it plays a role in human reproduction. It is a potent antioxidantantioxidant,
substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and
..... Click the link for more information. ; numerous studies have pointed to a protective effect against arterial plaque buildup and cancer. It is helpful in the relief of intermittent claudication (calf pain) and in preventing problems peculiar to premature infants. In large doses, it has an anticoagulant effect. The recommended daily dietary allowance for adults is 10 mg (tocopherol equivalents) for men and 8 mg for women, but nutritionists and physicians sometimes recommend higher doses for disease prevention.

Vitamin K

Vitamin K consists of substances that are essential for the clotting of blood. It was identified in 1934 by Danish biochemist Henrik DamDam, Henrik
, 1895–1976, Danish biochemist. He identified vitamin K in 1934 and later investigated the role of vitamin E in nutrition. The 1943 Nobel Prize in Physiology or Medicine was awarded jointly to Dam and to E. A. Doisy for their work on vitamin K.
..... Click the link for more information. . Two types of K vitamins have been isolated: K₁, an oil purified from alfalfa concentrates, and K₂, synthesized by the normal intestinal bacteria. Both can be derived from the synthetic compound menadione (sometimes called vitamin K₃), a yellow crystalline solid that is as potent in its ability to promote blood clottingblood clotting,
process by which the blood coagulates to form solid masses, or clots. In minor injuries, small oval bodies called platelets, or thrombocytes, tend to collect and form plugs in blood vessel openings.
..... Click the link for more information. as the natural vitamins. The best sources are leafy green vegetables, such as cabbage and spinach, and intestinal bacteria (which produce most of the body's supply of vitamin K). Vitamin K is required for the synthesis in the liver of several blood clotting factors, including prothrombin. Coumarin derivatives, used in medicine to prevent blood coagulation in certain cases, act by antagonizing the action of vitamin K. In the deficiency state an abnormal length of time is needed for the blood to clot, and there may be hemorrhaging in various tissues. Deficiency occurs in hemorrhagic disease of the newborn infant, in liver damage, and in cases where the vitamin is not absorbed properly by the intestine. It can also occur in coumarin therapy or when normal intestinal bacteria are destroyed by extended antibiotic therapy. Vitamin K does not treat hemophilia. Deficiency is rarely of dietary origin. The estimated safe and adequate intake for adults is 70 to 140 micrograms.

Bibliography

See J. Marko, Vitamins: A Practical Guide (1985); H. W. Griffith, The Complete Guide to Vitamins, Minerals, and Supplements (1988); National Academy of Sciences–National Research Council, Recommended Dietary Allowances (1989).

Vitamin

An organic compound required in very small amounts for the normal functioning of the body and obtained mainly from foods. Vitamins are present in food in minute quantities compared to the other utilizable components of the diet, namely, proteins, fats, carbohydrates, and minerals.

Synthetic and natural vitamins usually have the same biological value. Different vitamins, which are often not related to each other chemically or functionally, are conventionally divided into a fat-soluble group (vitamins A, D, E, and K) and a water-soluble group [vitamin C (ascorbic acid) and the various B vitamins: thiamine, vitamin B, riboflavin, vitamin B₂, vitamin B₆, niacin, folic acid, vitamin B₁₂, biotin, and pantothenic acid]. The vitamins, particularly the water-soluble ones, occur almost universally throughout the animal and plant kingdoms individual articles on each vitamin.

The B vitamins function as coenzymes that catalyze many of the anabolic and catabolic reactions of living organisms necessary for the production of energy; the synthesis of tissue components, hormones, and chemical regulators; and the detoxification and degradation of waste products and toxins. On the other hand, vitamin C and the fat-soluble vitamins do not function as coenzymes. Vitamins C and E and β-carotene (a precursor of vitamin A) act as antioxidants, helping to prevent tissue injury from free-radical reactions. In addition, vitamin C functions as a cofactor in hydroxylation reactions. Vitamin D has hormonelike activity in calcium metabolism; vitamin A plays a critical role in night vision, growth, and maintaining normal differentiation of epithelial tissue; and vitamin K has a unique posttranscriptional role in the formation of active blood-clotting factors. See Antioxidant, Carotenoid, Coenzyme

What does it mean when you dream about vitamins?

If we take vitamins on a daily basis, then a dream about vitamins could simply be a reflection of our daily activity. Or, it could represent a concern about health. Vitamins can symbolize that we need to feed our minds with ideas that are “good for us.”

vitamin

[′vīd·ə·mən] (biochemistry) An organic compound present in variable, minute quantities in natural foodstuffs and essential for the normal processes of growth and maintenance of the body; vitamins do not furnish energy, but are essential for energy transformation and regulation of metabolism.

vitamin

any of a group of substances that are essential, in small quantities, for the normal functioning of metabolism in the body. They cannot usually be synthesized in the body but they occur naturally in certain foods: insufficient supply of any particular vitamin results in a deficiency disease

vitamin

[vi´tah-min] an organic substance found in foods and essential in small quantities for growth, health, and the preservation of life itself. The body needs vitamins just as it requires other food constituents such as proteins, fats, carbohydrates, minerals, and water. The absence of one or more vitamins from the diet, or poor absorption of vitamins, can cause deficiency diseases such as rickets, scurvy, and beriberi. Vitamins serve as coenzymes or cofactors in enzymatic reactions. They are required only in trace quantities because they are not consumed in the reactions. The major vitamins are designated by the letters A, C, D, E, and K, and the term B complex. The B vitamins and vitamin C are water soluble. The rest are fat soluble and are not absorbed unless the body's digestion and absorption of fats is normal. Deficiencies of the fat-soluble vitamins can be produced by various malabsorption syndromes.Vitamin A. Vitamin A helps to maintain epithelial tissues which cover the body and line certain internal organs. This vitamin also is essential for the proper growth of skeletal and soft tissues, and is necessary for light-sensitive pigments in the eye that make night vision possible. The particular manifestation of vitamin A deficiency depends upon the age of the patient. Among the most common symptoms of vitamin A deficiency is night blindness. The skin may also be affected, becoming dry and pimply like a toad's skin.

Vitamin A occurs in nature in two forms: retinol (vitamin A₁) and dehydroretinol (vitamin A₂). It is manufactured by animals and humans from carotenes found in green leafy and yellow vegetables, including kale, broccoli, spinach, carrots, squash, and sweet potatoes. It is obtained directly by eating animal products such as liver, eggs, whole milk, cream, and cheese. A toxic syndrome (hypervitaminosis A) can result from excessive vitamin intake. It is marked by generalized pruritus, desquamation of the skin, loss of hair, and hyperostoses.The B Complex. The original “vitamin B” was found to be a group of vitamins, each differing chemically and each individually important in the body. For convenience, these vitamins are referred to as one group since they are often found together in foods. Deficiency in only one of these vitamins is rare, and the deficiency disease attributed to lack of one vitamin B usually is complicated by deficiencies of the others as well.Vitamin B₁ (Thiamine). This vitamin is necessary to break down and release energy from carbohydrates. Lack of thiamine can cause loss of appetite, certain types of neuritis, and, in severe cases, beriberi, which affects the brain, heart, and nerves. The best sources of thiamine are yeasts, ham and certain pork cuts, liver, peanuts, whole-grain and fortified cereals and breads, and milk. The vitamin is easily destroyed by cooking and may also be lost by dissolving in the cooking water. Because the body does not store thiamine well, foods that are good sources of it should be included in each day's diet.Vitamin B₂ (Riboflavin). This vitamin functions as a coenzyme concerned with oxidative processes. Riboflavin deficiency (ariboflavinosis) was at one time a common vitamin deficiency disease in the United States. It still occurs in parts of Asia, the West Indies, and elsewhere. Symptoms include open sores at the corners of the mouth and on the lips, a purple-red, inflamed tongue, seborrheic dermatitis, and corneal and other eye changes. The main food sources of riboflavin are milk, liver, kidney, heart, green vegetables, dried yeasts, and enriched breads and cereals. It is not usually affected by cooking, but is destroyed by light.Niacin (Nicotinic Acid). This B vitamin appears to act in enzyme systems to utilize carbohydrates, fats, and amino acids. Niacin deficiency causes pellagra, once a major deficiency disease in the United States. Symptoms of pellagra involve the skin and digestive and nervous systems. Niacin also has vasodilating activity. Food sources of niacin are various high-protein foods such as liver, yeast, bran, peanuts, lean meats, fish, and poultry.Vitamin B₁₂ (Cyanocobalamin). This vitamin contains cobalt and is needed for the efficient production of blood cells and for the health of the nervous system. Only small amounts of B₁₂ are required by the body. The activity of this vitamin is associated with that of another B vitamin, folic acid. Inability to absorb vitamin B₁₂ occurs in pernicious anemia, in which a substance normally secreted by the stomach, called intrinsic factor, is missing. Intrinsic factor is needed to absorb vitamin B₁₂ in the small intestine. Injections of vitamin B₁₂ can control pernicious anemia. Poor absorption of vitamin B₁₂ also occurs in sprue.

Vitamin B₁₂ is not found in plant foods. The main sources in the human diet are animal products such as milk, eggs, and liver. Probably the ultimate source of B₁₂ is bacterial production in animal intestines. This production occurs in humans, and in normal persons probably meets some or perhaps all of the body's requirements.Other Members of the B Vitamin Complex. These include vitamin B₆ (pyridoxine), biotin, folic acid, pantothenic acid, choline, inositol, and p-aminobenzoic acid. Vitamin B₆ deficiency can cause convulsions, lethargy, mental changes and retardation, inflammation of the skin, and anemia. These substances, like most other members of the B complex, are widely found in fruits, vegetables, meat, and whole-grain cereals.Vitamin C (Ascorbic Acid). This vitamin is necessary for the health of supporting tissues such as bone, cartilage, and connective tissue. Deficiency produces scurvy. Vitamin C is found in fresh fruits and vegetables, including citrus fruits, tomatoes, brussels sprouts, and to some extent whole potatoes. Cooking and storage destroy much of the vitamin C content of foods.Vitamin D. The action of sunlight on the skin changes certain substances in the body into vitamin D, a term for any of several active substances required for the utilization of calcium and phosphorus, which are essential for the growth and maintenance of bone. These include cholecalciferol and ergocalciferol (known collectively as calciferol). Vitamin D deficiency causes rickets in children and osteomalacia and osteoporosis in adults. Rickets is usually caused either by a diet deficient in vitamin D or by insufficient exposure to sunlight. Few foods contain vitamin D. The only rich natural sources are fish liver oil and the livers of animals feeding on fish. For this reason vitamin D often is added to milk. A toxic syndrome (hypervitaminosis D) can result from excessive vitamin D intake. It results in hypercalcemia with its typical symptoms of weakness, fatigue, loss of weight, and impairment of renal function.Vitamin E. There are at least eight different antioxidants in this group, of which alphatocopherol is the most common; they prevent the oxidation of unsaturated fatty acids, thus preventing cell damage that can lead to neurological symptoms. Because of its ubiquitous nature, supplemental intake of vitamin E is not necessary. It is found in wheat germ oil, cereals, egg yolk, and beef liver.Vitamin K. Any of a group of vitamins including vitamin K₁ (phytonadione) and vitamin K₂ (menaquinone) found in alfalfa, spinach, cabbage, putrefied fish meal, and hempseed, which promote blood clotting by increasing the synthesis of prothrombin by the liver; therefore, deficiency of vitamin K delays clotting. Symptoms of vitamin K deficiency are excessive bleeding and bruises under the skin. Generally, the bacteria of the intestine produce vitamin K in quantities that are adequate (provided it can be absorbed), except in newborn infants, in whom the deficiency is most frequently found.Vitamin Supplements. The exact vitamin requirements for good health often are not known with accuracy; they vary with age, weight, sex, and state of health. The need for certain vitamins increases with fever, some diseases, heavy exercise, pregnancy, and nursing. Persons eating an adequate, varied diet of meats, fruits and vegetables, and dairy products will receive enough vitamins to meet normal requirements. Public health measures such as the addition of vitamin D to milk and the B vitamins to bread and other cereal products have helped to combat deficiency diseases.

The use of vitamin supplements is expensive and in general unnecessary. Specialists in nutrition advise against taking supplementary vitamins unless they are prescribed for a specific reason. Overdoses of vitamins D, A, or K may result in serious disease, with the excess vitamins acting like poisons. Vitamins are commonly prescribed in infancy and childhood, during pregnancy and nursing, for elderly patients whose dietary habits are poor, and in clearly diagnosed deficiency states. These include not only the more familiar deficiency diseases already described but also alcoholism and chronic wasting diseases.

vi·ta·min

(vī'tă-min), One of a group of organic substances, present in minute amounts in natural foodstuffs, that are essential to normal metabolism; insufficient amounts in the diet may cause deficiency diseases. [L. vita, life, + amine]

vitamin

(vī′tə-mĭn)n.1. Any of various fat-soluble or water-soluble organic substances that are essential in minute amounts for normal growth and activity of living organisms. They are synthesized by bacteria and plants and are obtained by animals chiefly in their diet.2. A preparation containing one or more vitamins, often taken as a dietary supplement.

vi′ta·min′ic adj.

vitamin

An organic nutrient required in small amounts by an organism, which it cannot synthesise and must obtain from external sources.
Pronunciation
Medspeak-UK: pronounced, VITT uh min
Medspeak-US: pronounced, VAI tuh min

vitamin

Any of a number of organic accessory factors present in food–in addition to the basic components of carbohydrates, fats, proteins, minerals, water and fiber–which are necessary in minimal or trace amounts, often acting as coenzymes–daily requirements of individual vitamins are measured in mg to µg quantities, as the body either does not produce them or does so in minute quantities; water-soluble vitamins–B₁, B₂, B₆, B₁₂, C, are reasonably well-tolerated as they are easily excreted, while the lipid soluble–A, D, E, K vitamins accumulate in fat, have significant hepatotoxic potential. See Antioxidant vitamin, B complex vitamin, Multivitamin. Cf Chemoprevention, Pseudovitamin.

vi·ta·min

(vīt'ă-min) One of a group of organic substances, present in minute amounts in natural foodstuffs, which are essential to normal metabolism; insufficient amounts in the diet may cause deficiency diseases. [L. vita, life, + amine]

vitamin

an organic compound that is necessary in the diet for normal growth and health. Not all organisms require the same vitamins in their diet. For example, rats can synthesize vitamin C whereas humans cannot. Only small quantities are normally required in the diet, as vitamins usually act as COENZYMES or parts of coenzymes. They are divided into two types: fat-soluble (A, D, E and K) and water-soluble (B and C). See VITAMIN A, B-COMPLEX, ASCORBIC ACID, VITAMIN D, VITAMIN E, VITAMIN K.

vi·ta·min

Patient discussion about vitamin

Q. Should I take vitamins? I try to eat a healthy balanced diet everyday. Do I still need to take vitamins additionally?A. Unless your Doctor told you that you suffer from a vitamin deficiency, then eating a healthy balanced diet is enough in order to get all the necessary vitamins. Make sure to eat fresh fruits and vegetables, which are rich with them. Also People who eat a vegetarian diet may need to take a vitamin B12 supplement.

Q. Are Vitamins really helpful? I realize that there's an entire industry around it but I was wondering how helpful vitamins really are. Is there a difference between vitamins from fruits and vegetables and vitamins that you buy off the shelve? Is there such a thing as taking too much vitamins?A. Yes, vitamins are helpful. I recently stopped taking my supplement to see if I felt a difference. Once I stopped taking it my anxiety attacks returned and my energy level went down. Nutrition that we get from food is the best, but the truth is that we don't get the amount of nutrition that we need daily. Yes, it is a such thing as taking too many vitamins. This is why it is still good consult with your doctor when taking any kind of vitamin or supplement. When chosing a vitamin for myself price is not a concern when it comes to health. This is why I prefer more expensive vitamins rather than over the counter.

Q. what vitamins are recommended for treating cold? and what is the right amount of it ? A. Actually, although studied in trials, vitamins C, E and zinc wasn't found to have a substantial effect either preventing or relieving the symptoms of common cold, so currently these vitamins can't be recommended for the treatment of common cold.
You may read more here: http://www.nlm.nih.gov/medlineplus/commoncold.html

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Words related to vitamin

noun any of a group of organic substances essential in small quantities to normal metabolism

Related Words

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Vitamin B₁₂