b complex vitamin

In 1897, Christiaan Eijkman discovered that eating unpolished rice instead of the polished variety helped to prevent the disease beriberi. The following year, Frederick Hopkins postulated that some foods contained accessory factors—in addition to proteins, carbohydrates, fats, etc.—that were necessary for the functions of the human body.[3] Hopkins was awarded the 1929 Nobel Prize for Physiology or Medicine, with Christiaan Eijkman, for their discovery of several vitamins.

Kazimierz Funk was the first to isolate the plex of micronutrients, whose bioactivity Fletcher had identified, and Funk proposed plex be named Vitamine.[5] The name soon became synonymous with Hopkins accessory factors, and by the time it was shown that not all vitamins were amines, the word was already ubiquitous. In 1920, Jack Cecil Drummond proposed that the final e be dropped, to deemphasize the amine reference, after the discovery that vitamin C had no ponent.

Throughout the early 1900s, the use of deprivation studies allowed scientists to isolate and identify a number of vitamins. Initially, lipid from fish oil was used to cure rickets in rats, and the fat-soluble nutrient was called antirachitic A.

The irony here is that the first vitamin bioactivity ever isolated, which cured rickets, was initially called vitamin A, the bioactivity of which is now called vitamin D,[6] What we now call vitamin A was identified in fish oil because it was inactivated by ultraviolet light. In 1931, Albert Szent-Györgyi and his research fellow Joseph Svirbely, determined that hexuronic acid was actually vitamin C and noted its anti-scorbutic activity, and 1937 Szent-Györgyi was awarded the Nobel Prize for his discovery.

In 1943 Edward Adelbert Doisy and Henrik Dam were awarded the Nobel Prize for their discovery of vitamin K and its chemical structure. Vitamins are classified as either water soluble, meaning that they dissolve easily in water, or fat soluble, and are absorbed through the intestinal tract with the help of lipids.

Each vitamin is typically used in multiple reactions and therefore, most have multiple functions.[7] In humans there are thirteen vitamins, divided into two groups; four fat-soluble vitamins A, D, E and K, and nine water-soluble vitamins eight B vitamins and vitamin C. Vitamins are essential for normal growth and development.

Using the genetic blueprint inherited from its parents, a fetus begins to develop, at the moment of conception, from the nutrients it absorbs. The developing fetus requires certain vitamins and minerals to be present at certain times.

These nutrients facilitate the chemical reactions that produce, among other things, skin, bone, and muscle. If there is serious deficiency in one or more of these nutrients, a child may develop a deficiency disease.

Minor deficiencies also have the potential to cause permanent damage, and may be associated with reduced life expectancy.[16] For the most part, vitamins are obtained through food sources. However, a few vitamins are obtained by other means: for example, microorganisms in the intestine monly known as gut flora - produce vitamin K and biotin, while one form of vitamin D is synthesized in the skin with the help of natural ultraviolet sunlight.

Some vitamins can be obtained from precursors that are obtained in the diet. Examples include vitamin A, which can be produced from beta carotene and niacin from the amino acid tryptophan.[8] Once growth and development pleted, vitamins remain ponents of the healthy maintenance of the cells, tissues, and organs that make up the human body, and enable the body to efficiently use the calories provided by the food that we eat, and to help process proteins, carbohydrates, and fats.

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