b vitamin complex

Vitamins are nutrients required in very small amounts for essential metabolic reactions in the body [1]. The term vitamin does not pass other essential nutrients such as dietary minerals, essential fatty acids, or essential amino acids. Nor does the term refer to the large number of other nutrients that promote health, but are not strictly essential.

Vitamins act both as catalysts and substrates in chemical reactions. When acting as a catalyst, vitamins are bound to enzymes and are called cofactors, for example vitamin K forms part of the proteases involved in blood clotting.

Vitamins also act as coenzymes to carry chemical groups between enzymes, for example folic acid carries various forms of carbon groups methyl, formyl or methylene in the cell. Until the 1900s, vitamins were obtained solely through food intake.

Many food sources contain different ratios of vitamins. Therefore, if the only source of vitamins is food, a seasonal, yearly or even daily change in diet also alters the ratio of ingested vitamins.

Many vitamins can be stored by the body over a range of dosages and short term deficiencies e.g. during a particular food growing season, do not always result in disease.

Vitamins have been produced modity chemicals and made widely available as inexpensive pills for several decades[2] allowing for consistent supplementation to dietary intake. The value of eating certain foods to maintain health was recognized long before vitamins were identified.

The ancient Egyptians knew that feeding a patient liver would help cure night blindness, now known to be caused by a vitamin A deficiency. In 1747, the Scottish surgeon James Lind discovered that citrus foods helped prevent scurvy, a particularly deadly disease in which collagen is not properly formed, and is characterized by poor wound healing, bleeding of the gums, and severe pain.[3] In 1753, Lind published his Treatise on the Scurvy, which mended using lemons and limes to avoid scurvy, which was adopted by the British Royal Navy.

This led to the nickname Limey for sailors of that organization. Linds discovery, however, was not widely accepted by individuals in the Royal Navys Arctic expeditions in the 19th century, where it was widely believed that scurvy could be prevented by practicing good hygiene, regular exercise, and by maintaining the morale of the crew while on board, rather than by a diet of fresh food.[3] As a result, Arctic expeditions continued to be plagued by scurvy and other deficiency diseases.

In the early 20th century, when Robert Falcon Scott made his two expeditions to the Antarctic the prevailing medical theory was that scurvy was caused by tainted canned food.[3] In 1881, Russian surgeon Nikolai Lunin studied the effects of scurvy while at the University of Tartu in present day Estonia.[4] He fed mice an artificial mixture of all the separate constituents of milk known at that time, 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.[4] 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 which still contained small amounts of vitamin B.

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