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