Abstract
The term vitamin was coined during a revolution in thinking about the health impacts of diet, when factors other than protein, fats, water, and “ash” were recognized as being essential for normal function and development. Originally coined to described nutrients like the factor that was later called thiamin, a “vital amine,” the term vitamin became the descriptor for organic compounds distinct from fats, carbohydrates, and proteins that are not synthesized by the host, are natural components of foods, and are essential, usually in minute amounts, for normal physiological functions, causing, by their absence or underutilization, specific deficiency syndromes. Most vitamins exist as multiple isomers called vitamers; some have metabolic precursors called provitamins.
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