Abstract
Most vitamins were discovered accidentally when researchers were attacking specific diseases and not studying foods or medicine. For example, the disease “Beriberi” was prevented by eating unpolished rice (Oryza sativa). This was concluded to be due to the presence of thiamin also known as thiamine in the rice husk, which was later named as vitamin B1. If the diet is devoid of vitamin C, a deficiency disease called scurvy develops. If it is in the early stages, by eating foods; which contain Vitamin C, the person will be cured from the disease. Vitamins are organic substances, required in small amounts for body functioning and good health, which are found in the food we eat. Vitamins fall in two categories: water soluble and fat soluble. The water-soluble vitamins include 8 members of the vitamin B complex and Vitamin C; and vitamins A, D, E and K are fat soluble. If a particular vitamin is missing from the diet, the person will suffer from a deficiency disease. The human body can manufacture only a few vitamins. Some foods, e.g., bread and milk, are enriched, which means that vitamins are added. They are needed to help the body to use the energy nutrients, maintain normal body tissue, and act as a regulator. The best way for a healthy person to obtain needed vitamins is to eat a balanced diet. A daily diet of varied foods can provide needed essential vitamins for maintaining a healthy body. As an insurance to provide sufficient amount, vitamins in pill, liquid or capsule form can be taken as a supplement. Since water soluble vitamins are not stored in our body, they are excreted in urine; the supply of these vitamins should therefore be replenished daily to have sufficient amounts for human needs.
Keywords: Deficiency diseases, dosage, functions, properties, requirement, sources, vitamin.
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
43
2