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What's The Function Of Vitamins
Jun 11, 2018

Trace organic matter essential for the growth and metabolism of organisms. It is divided into two types: fat soluble vitamins and water soluble vitamins. The former includes Vitamin A, vitamin D, vitamin E, vitamin K, etc. the latter has B vitamins and vitamin C. When people and animals lack vitamins, they can not grow normally and have specific lesions, that is, vitamin deficiency.

Vitamin A, anti dry eye vitamin, also known as beauty vitamins, fat soluble. It was discovered between 1912 and 1914 by Elmer McCollum and M. Davis. It is not a single compound, but a series of retinol derivatives (retinol is also translated as vitamin A, rosin oil). It is not known that anti dry eye vitamins are found in cod liver oil, animal liver, green vegetables, and vitamin A is less susceptible to night blindness.

Vitamin B1, thiamine, also known as anti beriberi factor, anti neuritis factor, are water-soluble vitamins. It was discovered in 1912 by Kazimierz Funk (1911). In vivo, thiamine pyrophosphate (TPP) exists in the form. It is mostly found in yeast, grains, liver, soybeans and meat.

Vitamin B2, riboflavin, water soluble. It was found in 1926 by D. T. Smith and E. G. Hendrick. It is also known as vitamin G in yeast, liver, vegetables and eggs. Lack of vitamin B2 is susceptible to oral inflammation (oral ulcers).

Vitamin PP, water soluble. It was discovered by Conrad Elvehjem in 1937.  Two substances, including niacin (nicotinic acid) and Nick Amine (nicotinamide), belong to pyridine derivatives. Most of these are nicotinic acid, yeast, cereal, liver, and rice bran vitamin B4 (adenine, amino purine, Adenine), and now it is not regarded as a true vitamin. Choline was discovered by Maurice Gobley in 1850. One of the vitamin B families, which was first isolated from pig liver in 1849, has since been considered as a component of phosphatidylcholine, and in 1940, Sura and Gyorgy Goldblatt, according to their respective work, showed that it has vitamin properties. The contents of eggs, animal brains, beer yeast, malt and soybean lecithin are relatively high.

Vitamin B5, pantothenic acid, water soluble. It was discovered by Roger Williams in 1933. Also known as polyoxometalates, mostly found in yeast, grains, liver and vegetables.

Vitamin B6, pyridoxine, water soluble. It was discovered by Paul Gyorgy in 1934. Including pyridoxine, pyridoxal and pyridoxine. It is mostly found in yeast, grains, liver, eggs and dairy products.

Biotin, also known as vitamin H or coenzyme R, is water-soluble. More in yeast, liver and grain

Folic acid, water soluble. It is also called teratylated glutamic acid, monosodium glutamate, vitamin M or leaf extract. Most of them exist in the leaves and liver of vegetables.

Vitamin B12, cyanotamin, water soluble. It was discovered in 1948 by Karl Folkers and Alexander Todd. It is also known as cyanobamines or coenzyme B12. Most of them exist in the liver, fish, meat and eggs.

Inositol, water-soluble, cyclohexanol six, vitamin B-h. Most of them exist in the heart and meat.

Vitamin C, ascorbic acid, water soluble. It was discovered by James Linde in 1747. Ascorbic acid is also found in fresh vegetables and fruits.

Vitamin D, calcific alcohol, fat soluble. It was discovered by Edward Mellanby in 1922. Also known as ossifying alcohol, anti rickets vitamin, mainly vitamin D2, namely ergocalcified alcohol and vitamin D3, namely calcific alcohol. This is the only vitamin that a small amount of vitamin can be synthesized. It is mostly found in fish liver oil, egg yolk, dairy products and yeast.

Vitamin E, tocopherol fat soluble. It was discovered in 1922 by Herbert Evans and Katherine Bishop. There are four main types: alpha, beta, gamma, and delta. It is mostly found in eggs, liver, fish and vegetable oils.

Vitamin K, naphthone quinone, fat soluble. It was discovered by Henrik Dam in 1929. It is a general name for a series of naphthone derivatives, mainly from natural vitamin K1 from plants, vitamin K2 from animals and synthetic vitamin K3 and vitamin K4. It is also known as a blood clotting vitamin. Most of them exist in spinach, alfalfa, Chinese cabbage, and liver.