VITAMINS

A Vitamin is an organic compound required as a nutrient in tiny amounts by an organism. In other words, an organic chemical compound (or related set of compounds) is called a vitamin when it cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet.

Thus, the term is conditional both on the circumstances and the particular organism.

Example: Ascorbic acid (vitamin C) is a vitamin for humans, but not for most other animals, and biotin and vitamin D are required in the human diet only in certain circumstances.

By convention, the term vitamin does not include other essential nutrients such as dietary minerals , essential fatty acids or essential amino acids (which are needed in larger amounts than vitamins), nor does it encompass the large number of other nutrients that promote health, but are otherwise required less often. Thirteen vitamins are presently universally recognized.

Vitamins are classified by their biological and chemical activity, not their structure. Thus, each "vitamin" refers to a number of vitamer compounds that all show the biological activity associated with a particular vitamin.

Such a set of chemicals are grouped under an alphabetized vitamin "generic descriptor" title, such as "vitamin A", which includes the compounds retinal, retinol, and four known carotenoids.

Vitamers by definition are convertible to the active form of the vitamin in the body, and are sometimes inter-convertible to one another, as well.

FUNCTIONS

1)     Hormone-like functions

2)     Regulators of mineral metabolism (e.g. vitamin D)

3)     Regulators of cell and tissue growth and differentiation (e.g. vitamin A)

4)     Antioxidants (e.g. vitamin E and sometimes vitamin C)

The largest number of vitamins (e.g. B complex vitamins) function as precursors for enzyme cofactrors, that help enzymes in their work as catalysts in metabolism.

The term vitamin was historically derived from "vitamine," a combination word from vita and amine, meaning amine of life, because it was suggested in 1912 that the organic micronutrient food factors which prevented beriberi and perhaps other similar dietary-deficiency diseases, might be chemical amines. This proved incorrect for the micronutrient class, and the word was shortened to vitamin.

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)

§  9 Water-soluble (8 B vitamins and vitamin C)