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A R   is an organic compound


required as a nutrient in tiny amounts
by an organism.[1] 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 on the particular 

organism. For 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 R   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.[2] 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 R  compounds that all show the biological activity
associated with a particular vitamin. Such a set of chemicals is 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.

Vitamins have diverse biochemical functions. Some have hormone-like functions as


regulators of mineral metabolism (e.g., vitamin D), or regulators of cell and tissue growth and
differentiation (e.g., some forms of vitamin A). Others function as antioxidants (e.g., vitamin
E and sometimes vitamin C).[3] The largest number of vitamins (e.g., B complex vitamins)
function as precursors for enzyme cofactors, that help enzymes in their work as catalysts in
metabolism. In this role, vitamins may be tightly bound to enzymes as part of prosthetic
groups: For example, biotin is part of enzymes involved in making fatty acids. Vitamins may
also be less tightly bound to enzyme catalysts as coenzymes, detachable molecules that
function to carry chemical groups or electrons between molecules. For example, folic acid
carries various forms of carbon group ± methyl, formyl, and methylene ± in the cell.
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U til t i 9 0 t i t i l t t t i t ti it i C
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i ti tC i i R    
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Contents
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namely the proteins, fats, carbohydrates, and salts. The mice that received only the individual
constituents died, while the mice fed by milk itself developed normally. He made a
conclusion that "a natural food such as milk must therefore contain, besides these known
principal ingredients, small quantities of unknown substances essential to life."[8] However,
his conclusions were rejected by other researchers when they were unable to reproduce his
results. One difference was that he had used table sugar (sucrose), while other researchers had
used milk sugar (lactose) that still contained small amounts of vitamin B.[u     ]

   

 

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In east Asia, where polished white rice was the common staple food of the middle class,
beriberi resulting from lack of vitamin B1 was endemic. In 188 , Takaki Kanehiro, a British
trained medical doctor of the Imperial Japanese Navy, observed that beriberi was endemic
among low-ranking crew who often ate nothing but rice, but not among officers who
consumed a Western-style diet. With the support of the Japanese navy, he experimented
using crews of two battleships; one crew was fed only white rice, while the other was fed a
diet of meat, fish, barley, rice, and beans. The group that ate only white rice documented 161
crew members with beriberi and 25 deaths, while the latter group had only 1 cases of
beriberi and no deaths. This convinced Takaki and the Japanese Navy that diet was the cause
of beriberi, but mistakenly believed that sufficient amounts of protein prevented it.[] That
diseases could result from some dietary deficiencies was further investigated byChristiaan
Eijkman, who in 18 7 discovered that feeding unpolished rice instead of the polished variety
to chickens helped to prevent beriberi in the chickens. The following year,Frederick Hopkins
postulated that some foods contained "accessory factors"² in addition to proteins,
carbohydrates, fats, et cetera ² that are necessary for the functions of the human body.[5]
Hopkins and Eijkman were awarded the Nobel rize for hysiology or Medicine in 1 2 for
their discovery of several vitamins.[1]

In 1 1 , the first vitamin complex was isolated by Japanese scientist metaro Suzuki, who
succeeded in extracting a water-soluble complex of micronutrients from rice bran and named
it aberic acid (later º  ). He published this discovery in a Japanese scientific journal.[11]
When the article was translated into German, the translation failed to state that it was a newly
discovered nutrient, a claim made in the original Japanese article, and hence his discovery
failed to gain publicity. In 1 12 olish biochemist Casimir Funk isolated the same complex
of micronutrients and proposed the complex be named "vitamine" (a portmanteau of "vital

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