More than a hundred years have passed since vitamins entered the lives of almost every inhabitant of the planet. However, few people know that only 13 combinations of substances are classified as such. The rest are considered only their likeness. How dangerous are synthesized vitamins for the body? What is the history of the discovery of vitamins and their significance?

What are vitamins?

So, what are vitamins? Where does the history of the discovery of vitamins originate? Why are they necessary for full life support?

Unlike carbohydrates, amino acids and vitamins do not provide energy value for the body, but they help normalize metabolism. The way they enter the body is through food, supplements and sunbathing. They are used to neutralize imbalances or lack of beneficial microelements. Their main functions are: helping coenzymes, participating in the regulation of metabolism, preventing the formation of unstable radicals.

The history of the discovery of vitamins has demonstrated that these substances differ in their chemical composition. But, unfortunately, they are not able to be produced by the body independently in the required quantity.

What is the role of vitamins

Every vitamin is unique in its own way, and no replacement can be found for it. Everything is explained by a specific set of functions that are inherent only in one particular substance. Therefore, if the body feels a lack of a vitamin, obvious consequences arise: vitamin deficiency, metabolic disorders, disease.

Therefore, it is important to eat properly, varied and richly, including in your daily diet at least a minimum of foods enriched with beneficial microelements.

For example, vitamins belonging to group B affect the proper functioning of the nervous system, support the functioning and help the body promptly replace and renew cells.

But don’t be alarmed if you notice that your food is not rich enough in vitamins. Most modern people are deficient in them. To replenish the necessary balance, you should not only eat right, but also use complex vitamin preparations.

How people came to vitamins

Imagine, until the end of the 19th century, many people did not even know about such a thing as vitamins. They didn't just suffer from a lack useful substances, but also became seriously ill and often died. How did the discovery of vitamins happen? Let us briefly try to talk about the work of doctors, their observations and discoveries in this area.

The most common diseases of the “pre-vitamin” era were:

• “Beri-beri” is a disease that affected the inhabitants of Southeast and South Asia, where the main source of food was polished, processed rice.
• Scurvy is a disease that has claimed the lives of thousands of sailors.
• Rickets, which previously affected not only children, but also adults.

People died in entire families, ships did not return from voyages due to the death of all crew members.

This continued until 1880. Until the moment when N.I. Lunin came to the idea that many food products contain substances vital for humans. Moreover, these substances are irreplaceable.

Scurvy - the disease of ancient sailors

The history of the discovery of vitamins contains numerous facts indicating millions of losses. The cause of death was scurvy. At that time, this disease was one of the most terrible and deadly. No one could even think that the culprit was an incorrect diet and a lack of vitamin C.

According to rough estimates by historians, scurvy killed over a million sailors during the time of geographical discoveries alone. A typical example is the expedition to India, which took place under the supervision of Vasco de Gama: of the 160 team members, most fell ill and died.

J. Cook became the first traveler to return with the same command as when he left the pier. Why were his crew members not subjected to the fate of many? J. Cook introduced sauerkraut into their daily diet. He followed the example of James Lind.

Since 1795, plant products, lemons, oranges and other citrus fruits (a source of vitamin C), have become a mandatory component of " food basket» sailors.

We came to the truth through experience

Few people know what secret the history of the discovery of vitamins holds. Briefly, we can say this: trying to find a way to salvation, scientific doctors conducted experiments on people. One thing is good: they were quite harmless, but far from humane from the point of view of modern morality and ethics.

The Scottish physician J. Lind became famous for his experiments on people in 1747.

But he did not come to this of his own free will. He was forced by circumstances: a scurvy epidemic broke out on the ship on which he served. Trying to find a way out of this situation, Lind selected two dozen sick sailors, dividing them into several groups. Based on the division performed, treatment was carried out. The first group was served cider along with their usual food, the second - sea ​​water, the third - vinegar, the fourth - citrus fruits. The last group are the only ones who survived out of all 20 people.

However, the human sacrifices were not in vain. Thanks to the published results of the experiment (the treatise “Treatment of Scurvy”), the importance of citrus fruits in neutralizing scurvy was proven.

Origin of the term

The history of the discovery of vitamins briefly tells about the origins of the term “Vitamin”.

It is believed that the progenitor is K. Funk, who isolated vitamin B1 in crystalline form. After all, it was he who gave his drug the name vitamine.

Next, the baton of transformation in the field of the concept of “vitamin” was taken by D. Drummond, who suggested that it is inappropriate to name all microelements with a word containing the letter “e”. Explaining this by the fact that not all of them contain amino acid.

This is how vitamins acquired the familiar name “vitamins” to us. It consists of two Latin words: "vita" and "amine". The first means “life”, the second includes the name of nitrogenous compounds of the amino group.

The word “vitamin” came into regular use only in 1912. Literally it means “substance necessary for life.”

History of the discovery of vitamins: origins

Nikolai Lunin was one of the first to think about the role of substances obtained from food. The scientific community of that time was hostile to the Russian doctor’s hypothesis; it was not taken seriously.

However, the fact of the need for a certain kind of mineral compounds was first discovered by none other than Lunin. He discovered the discovery of vitamins and their indispensability for other substances experimentally (at that time vitamins did not yet have their modern name). The test subjects were mice. The diet of some consisted of natural milk, while others consisted of artificial milk (milk components: fat, sugar, salts, casein). Animals belonging to the second group fell ill and died suddenly.

Based on this, N.I. Lunin concluded that “...milk, in addition to casein, fat, milk sugar and salts, contains other substances that are essential for nutrition.”

The topic raised by the biochemist of the University of Tartu interested K.A. Sosina. He conducted experiments and came to a conclusion identical to Nikolai Ivanovich.

Subsequently, Lunin's theories were reflected, confirmed and further developed in the works of foreign and domestic scientists.

Unraveling the causes of beriberi disease

Further, the history of the study of vitamins will continue with the work of the Japanese doctor Takaki. In 1884, he spoke out about the beriberi disease that plagued the Japanese people. The origins of the disease were found years later. In 1897, the Irish doctor Christian Eijkman came to the conclusion that people were depriving themselves of the necessary nutrients that are part of upper layers unrefined grains.

After 40 long years (in 1936), thiamine was synthesized, the lack of which became the cause of “beriberi.” Scientists also did not immediately come to the conclusion of what “thiamine” is. The history of the discovery of B vitamins began with the isolation of the “amine of life” (otherwise known as vitamine or vitamine) from rice grains. This happened in 1911-1912. Between 1920 and 1934, scientists derived its chemical formula and named it “aneirin.”

Discovery of vitamins A, H

If we consider a topic such as the history of the discovery of vitamins, we can see that the study took place slowly but continuously.

For example, vitamin A deficiency began to be studied in detail only in the 19th century. Stepp identified a growth motivator that is part of fat. This happened in 1909. And already in 1913, McColler and Denis isolated “factor A”; years later (1916) it was renamed “vitamin A”.

The study of vitamin H began in 1901, when Wildiers identified a substance that promotes the growth of yeast. He suggested giving it the name “BIOS”. In 1927, ovidin was isolated and called “factor X” or “vitamin H”. This vitamin inhibited the action of a substance contained in some foods. In 1935, biotin was crystallized from egg yolk by Kegl.

Vitamins C, E

After Lind's experiments on sailors, for a whole century no one thought about why a person gets scurvy. The history of the emergence of vitamins, or rather the history of the study of their role, was further developed only at the end of the 19th century. V.V. Pashutin found out that the illness of sailors arose due to the lack of a certain substance in food. In 1912, thanks to food experiments carried out on guinea pigs, Holst and Fröhlich learned that the appearance of scurvy was prevented by a substance, which after 7 years became known as vitamin C. 1928 was marked by the derivation of its chemical formula, as a result of which ascorbic acid was synthesized.

Role and E began to be studied later than everyone else. Although it is he who plays a decisive role in reproductive processes. The study of this fact began only in 1922. It was experimentally discovered that if fat was excluded from the diet of experimental rats, the embryo died in the womb. This discovery was made by Evans. The first known preparations belonging to the group of vitamins E were extracted from the oil of grain sprouts. The drug was named alpha- and beta-tocopherol, this event occurred in 1936. Two years later, Carrer carried out its biosynthesis.

Discovery of B vitamins

In 1913, the study of riboflavin and nicotinic acid began. This year was marked by the discovery of Osborne and Mendel, which proved that milk contains a substance that promotes the growth of animals. In 1938, the formula of this substance was revealed, on the basis of which its synthesis was carried out. This is how lactoflavin was discovered and synthesized, now riboflavin, also known as vitamin B2.

Nicotinic acid was isolated by Funk from rice grains. However, this is where his study stopped. Only in 1926 was the antipellagritic factor discovered, which later became known as nicotinic acid (vitamin B3).

Vitamin B9 was isolated as a fraction from spinach leaves in the 1930s by Mitchell and Snell. World War II slowed down the discovery of vitamins. Briefly, further research on vitamin B9 (folic acid) can be described as rapidly developing. Immediately after the war (in 1945), its synthesis was carried out. This happened through the release of pteroylglutamic acid from yeast and liver.

In 1933, the chemical composition of pantothenic acid was deciphered, and in 1935, Goldberg's conclusions about the causes of pellagra in rats were refuted. It turns out that the disease arose due to the lack of pyrodoxine, or vitamin B6.

The most recently isolated B vitamin is cobalamin, or B12. Extraction of the antianemic factor from the liver occurred only in 1948.

Trial and error: the discovery of vitamin D

The history of the discovery of vitamin D is marked by the destruction of previously existing scientific discoveries. Elmer McCollum tried to clarify his own writings on vitamin A. Trying to refute the conclusions made by veterinarian Edward Mellanby, he conducted an experiment on dogs. He gave animals with rickets from which vitamin A had been removed. Its absence did not affect the recovery of the pets - they were still cured.

Vitamin D can be obtained not only from food, but also from sunlight. This was proven by A.F. Hess in 1923.

In the same year, the beginning was made of the artificial enrichment of fatty foods with calciferol. Ultraviolet irradiation is still practiced in the United States today.

The importance of Casimir Funk in the study of vitamins

Following the discovery of factors that prevent the occurrence of beriberi disease, research into vitamins followed. Casimir Funk played a significant role in this. The history of the study of vitamins says that he created a preparation consisting of a mixture of water-soluble substances, different in chemical nature, but similar in the presence of nitrogen in them.

Thanks to Funk, such a scientific term as vitamin deficiency saw the light of day. He not only brought it out, but also identified ways to overcome and prevent it. He concluded that vitamins are part of certain enzymes, which makes them easier to absorb. Funk was among the first to develop a system of proper, balanced nutrition, indicating the daily intake of essential vitamins.

Casimir Funk has created some chemical analogues of vitamins found in natural products. However, now people’s fascination with these analogues is frightening. Over the past half century, the number of cancer, allergies, cardiovascular and other diseases has increased. Some scientists see the reason for the rapid spread of these diseases in the use of synthesized vitamins.

Vitamins- these are substances necessary to maintain life.

How are vitamins formed?

They are formed by plants or animals and must be supplied to organism in microscopic quantities to continue life processes.

Word " vita" means life.

A strange and dangerous disease

Until the end of the 19th century, a strange and dangerous disease called scurvy” has often seriously affected teams around the world.

At the end of the 18th century, it was discovered that the disease could be cured with the help of fresh fruits and vegetables. It took scientists 100 years to discover this phenomenon: it turns out that fresh food Contained vitamins!

Names of vitamins in alphabetical order

Since scientists at that time did not know the chemical nature of vitamins, they did not give them names, but simply called them alphabetically A, IN, WITH, D and so on.

Let's look at why some of them are necessary for good health.

B itamin A

This vitamin is always associated with fat in an animal body. It is formed in plants and passes to animals that feed on these. Vitamin A helps prevent infection. It is contained in milk, egg yolk, liver, fish oil, as well as in lettuce, carrots and spinach.

B itamin B

It is now called " B-complex" For many years it was considered a single vitamin. It is now known that there are at least six different vitamins that are modifications of vitamin B.

Vitamin B1 necessary for the prevention of certain nervous diseases. In addition, its absence causes disease " avitaminosis" Vitamin B1 is found in, fresh fruit And vegetables, everyone cereals. It must be constantly replenished in the body.

B itamin C

The absence of this vitamin causes scurvy, in which joints ossify, teeth become loose, and teeth weaken. Rich in vitamin C oranges, zucchini, tomatoes.

The body cannot store vitamin C, so it must be replenished regularly.

B vitamin D

This vitamin is important for proper bone and infant development.

IN large quantities it is found in fat, liver and egg yolk. Solar light also provides our body with vitamin D.

If you have the right supplement, you are likely getting enough of the vitamins you need.

Interesting fact about vitamins and minerals

This is an absolute necessity in the life of every person, regardless of lifestyle and type of activity. In 1912, Polish biochemist Casimir Funk first introduced the concept of vitamins. He called them "vital amines" that is, "amines of life."

Vitamins are compounds of organic nature that have a number of common properties:

• they are not formed in the human body or are formed in small quantities, therefore they are essential nutrients;
• On their own or as part of enzymes, vitamins regulate metabolism and have a diverse effect on the body’s vital functions;
• they are active in very small quantities - the daily requirement for individual vitamins is expressed in milligrams;
• With a lack of vitamins in the body, hypovitaminosis and avitaminosis occur.

How are vitamins formed?

Vitamins are formed by biosynthesis in plant cells and tissues. Usually in plants they are not found in active, but in a highly organized form suitable for use by the body, namely in the form of provitamins. A person receives vitamins directly from plant foods or from animal products, where they come from plants. Vitamins are absolutely necessary for normal human life; they influence metabolism and provide protection from adverse factors. environment.

To date, more than 20 vitamins and vitamin-like substances have been studied, the deficiency or absence of which leads to significant disorders in the body. However, in fact, there are only 13 essential vitamins, the rest are vitamin-like compounds. The classification of vitamins is based on the principle of their solubility in water and fat, and therefore they are divided into two large groups - water-soluble and fat-soluble. Water-soluble vitamins are involved in the structure and functioning of enzymes. Fat-soluble vitamins are included in the structure of membrane systems, ensuring their optimal functional state.

What types of vitamins are there?

Fat-soluble vitamins: vitamin A (retinol), provitamin A (carotene), vitamin D (calceferol), vitamin E (tocopherol), vitamin K.

Water-soluble vitamins: B 1 (thiamine), B 2 (riboflavin), PP (nicotinic acid), B 3 (pantothenic acid), B 6 (pyridoxine), B 12 (cyanocobalamin), folic acid, H (biotin), N ( lipoic acid), P (bioflavonoids), C (ascorbic acid).

Vitamin-like substances: B 13 (orotic acid), B 15 (pangamic acid), B 4 (choline), lipoic acid, iposit.

Causes of vitamin deficiency

Vitamin deficiency occurs when the supply of vitamins from food is insufficient or when vitamins supplied from food are not absorbed from the intestines, are not absorbed and are destroyed in the body. At the same time, metabolic disorders and clinical manifestations have varying degrees of severity.

Vitamin deficiency is understood as a sharp and even complete depletion of vitamin reserves in the body; With hypovitaminosis, there is a decrease in the body's supply of one or more vitamins. Vitamin deficiencies have a characteristic clinical picture. Hidden forms of vitamin deficiency do not have any external manifestations or symptoms, but have a negative effect on performance, the overall tone of the body and its resistance to various unfavorable factors. The recovery period after illnesses is prolonged, and various complications are possible.

The causes of vitamin deficiency in the body are varied, but two main groups of factors can be distinguished:

1. nutritional, leading to the occurrence of primary hypo- and avitaminosis;
2. diseases leading to the development of secondary hypo- and avitaminosis.

The causes of nutritional vitamin deficiency are:

• incorrect food supply. The absence of vegetables, fruits and berries in the diet inevitably leads to a deficiency of vitamin C. With the predominant consumption of refined foods (sugar, high-grade flour products, refined rice, etc.), the body receives few B vitamins. With a long-term diet only plant foods ( strict vegetarianism) there is a lack of vitamins B 12 and D in the body;
• seasonal fluctuations in the content of vitamins in food products. In the winter-spring period, the amount of vitamin C in vegetables and fruits decreases, and vitamins A and D in dairy products and eggs. In spring, the assortment of vegetables, fruits and berries, the main sources of vitamin C, also decreases;
• improper storage, industrial and culinary processing of products lead to significant losses of vitamins;
• unbalanced diet. Even with a sufficient average intake of vitamins, but a long-term deficiency of complete proteins, a deficiency of many vitamins may occur in the body;
• increased need of the body for vitamins caused by the peculiarities of work, climate, pregnancy, breastfeeding.

In these cases, it is normal for normal conditions The vitamin content in food is low. In very cold climates, the need for vitamins increases by 30–50%. The need for vitamins sharply increases with profuse sweating, exposure to chemical or physical occupational hazards, and severe neuropsychic stress.

Causes of secondary vitamin deficiency

The causes of secondary vitamin deficiency are various diseases. In diseases of the digestive organs, especially the intestines, vitamins are partially destroyed, their absorption is slowed down, and the formation of some vitamins by the intestinal microflora is reduced. The absorption of vitamins is impaired due to helminthic infestations. In liver diseases, the metabolism of vitamins and their transition to active forms deteriorates. With obstruction of the bile ducts, the absorption of fat-soluble vitamins from the intestine is reduced. For organ diseases digestive system More often there is a deficiency of many vitamins, although a deficiency of one of them is possible, for example, vitamin B 12. Chronic renal failure is characterized by a deterioration in the formation of active fractions of vitamin D in the kidneys. Increased consumption of vitamins during acute and chronic infections, surgical interventions, and burn disease can lead to vitamin deficiency. Some medications kill intestinal microflora, which affects the formation of a number of vitamins.

Clinical manifestations of hypovitaminosis

Clinical manifestations of hypovitaminosis are as follows.

Vitamin A:

• eye damage (night blindness, conjunctivitis, blepharitis, keratitis, blindness);
• damage to the skin and its appendages (peeling, hyperkeratosis on the shoulders, buttocks, dry hair, transverse striations of the nails);
• atrophy of the sebaceous and sweat glands;
• damage to the mucous membranes (stomatitis, erosion, metaplasia of the epithelium of the bronchi, urinary tract, genital organs);
• damage to the gastrointestinal tract (hypocidal gastritis, diarrhea syndrome);
• slowdown in the rate of physical and intellectual development.

Vitamin D:

• disruption of bone tissue mineralization processes (osteomalacia);
• convulsions;
• violation psychomotor development;
• Due to severe vitamin D deficiency, rickets develops.

Vitamin E:

• degenerative changes in the muscular system (muscle weakness, changes in gait, paresis of the extraocular muscles, myocardial damage);
• neurological disorders;
• increased permeability and fragility of capillaries;
• violation of reproductive functions (spermatogenesis, ontogenesis, placental development).

Vitamin K:

• hemorrhagic syndrome (as a result of decreased activity of blood clotting factors).

Vitamin C:

• fatigue, loss of appetite;
• frequent and prolonged respiratory infections. With severe deficiency of vitamin C, scurvy and Möller-Barlow disease (subperiosteal fractures) develop.

Vitamin B 1:

• early symptoms (fatigue, apathy, irritability, depression, drowsiness, impaired concentration, nausea, abdominal pain);
• peripheral neuropathy (impaired sensitivity, reflexes, motor disorders);
• Korsakoff's syndrome (memory disorders for current events, impaired orientation in place and time);
• mental disorders, coordination disorders, oculomotor disorders;
• dysfunctions of the gastrointestinal tract associated with decreased intestinal tone (regurgitation, vomiting, constipation).

With a severe deficiency of vitamin B1, beriberi disease develops - a wet form with damage to the cardiovascular system.

Vitamin B 5:

• damage to the skin and its appendages (dermatitis, graying, baldness);
• dysfunction of the gastrointestinal tract;
• suppression of adrenal function.

Vitamin B 6:

• seizures (mainly in children under 2 years of age), anxiety, depression;
• peripheral neuritis, burning in the feet;
• dermatitis (peeling in the area of ​​the nasolabial folds and forehead; in adolescents – seborrhea, acne vulgaris);
• loss of appetite, nausea, vomiting;
• damage to the mucous membranes (gingivitis, stomatitis, glossitis), neurotic tonsillitis, bleeding from the mucous membranes of the nasal cavity, mouth;
• neurological symptoms (general weakness, fatigue, irritability, depression, spastic paralysis and convulsions).

Vitamin BC (folic acid):

• anemia;
• dysfunction of the gastrointestinal tract (diarrhea);
• growth disorder;
• defects in the development of the fetal neural tube;
• mental retardation.

Vitamin B 12:

• hyperchromic anemia;
• baldness;
• damage to the mucous membranes of the oral cavity (glossitis, gingivitis).

Vitamin PP:

• early symptoms, 2–3 months of existing vitamin deficiency (general weakness, increased sensitivity hot, feeling of numbness, dizziness);
• damage to the gastrointestinal tract (salivation, stomatitis, diarrhea alternating with constipation, a sharp decrease in the content of hydrochloric acid and pepsin in gastric juice);
• skin lesions (rough skin with peeling and brown pigmentation).

With severe deficiency of vitamin PP, pellagra develops (dermatitis, diarrhea, dementia).

Sources of vitamins

Sources of vitamins of plant and animal origin – products of plant and animal origin.

Vitamin B 1. Bran, cereal seeds, yeast, liver, kidneys, brains, rice, peas, peanuts, beef, orange, strawberries, blueberries, lamb, egg yolk, black currant, sea buckthorn.

Vitamin B 2. Broccoli, spinach, liver, beef, green vegetables, legumes, milk and dairy products (cheese, cottage cheese), germs and shells of wheat, rye, oats, sea buckthorn, kelp, strawberries, black currants, chokeberries, orange, dandelion leaves medicinal.

Vitamin B 6. Wholemeal bread, meat, liver, kidneys, cereal grains, legumes, poultry, milk, buckwheat and oatmeal, cottage cheese, cheese, fish, bananas, cabbage, potatoes, yeast.

Vitamin Sun. Leafy dark green fresh vegetables, liver, kidneys, eggs, lettuce, spinach, cheese, meat, tomatoes, carrots, beets, broccoli, black currants and strawberries.

Vitamin B 12. Beef (liver and kidneys), poultry, milk, cottage cheese, cheese, some types of fish.

Vitamin B 5. Hazel fruits, peas, liver, eggs, fish roe, peanuts, green leafy vegetables, yeast, grains, cauliflower.

Vitamin C. Fresh vegetables, fruits, rose hips, sweet red peppers, peas, strawberries, cabbage, pine needles, black currant leaves, strawberries, tangerines, oranges, grapefruits, tomatoes, parsley, dill.

Vitamin RR. Wholemeal bread, meat, liver, cereals, legumes, chicken, fish, peanuts, almonds, hazelnuts, milk, cheese, dried cherries, yeast, blueberries, chokeberries, strawberries, black currants.

Vitamin A. Carrots, parsley, sorrel, fish oil, cod, spinach, green onions, sea buckthorn, halibut, sea bass, red rowan, rose hips, liver, apricots, plants rich in carotenoids, milk, dairy products, walnut leaves, rowan fruits, black currants, apricots and oranges.

Vitamin D. Tuna, cod, halibut, whale liver, herring, salmon, sardines, cow's milk, egg yolks, butter.

Vitamin E. Cereal sprouts, liver, meat, fish, green parts of vegetables, milk, creamy and vegetable oils(corn, olive, grape, flax, sunflower).

Vitamin K. Green leafy vegetables, liver and egg yolk, cabbage, pumpkin, carrots, beets, potatoes, legumes.

How does the content of vitamins in food change?

It should be remembered that the vitamin content of products can vary significantly:

• when milk is boiled, the amount of vitamins it contains is significantly reduced;
• after three days of storing food in the refrigerator, 30% of vitamin C is lost (at room temperature this figure is 50%);
• during heat treatment of food, from 25% to 90–100% of vitamins are lost;
• vitamins are destroyed in light (vitamin B2 is very active), vitamin A is exposed to ultraviolet rays;
• Vegetables without peel contain significantly less vitamins;
• absorption of beta-carotene is 30% higher when consuming finely grated carrots;
• short stewing at a temperature of 80–90°C with fats enhances the absorption of the vitamin;
• drying, freezing, mechanical processing, storage in metal containers, pasteurization reduce the content of vitamins in the original products;
• The vitamin content of vegetables and fruits varies greatly in different seasons.

So, vitamins are essential nutritional factors of organic origin that regulate biochemical and physiological processes in the body by activating enzymatic reactions.

What are the benefits of vitamin therapy?

From all that has been said, it is clear: vitamin therapy is important. Including vitamin-rich foods and dishes in the diet, as well as taking vitamin preparations, helps eliminate their deficiency in the body, i.e. prevents hypovitaminosis. It is advisable to take preventive vitamin balanced complexes: domestic preparations for vitamin therapy - “Undevit”, “Dekamevit”, “Complevit”, etc.: foreign ones - “Unicap”, “Centrum”, “Duovit”, “Vitrum”, “Multitabs”, etc. Many foreign preparations and some domestic ones (for example, “Complevit”) for vitamin therapy contain not only vitamins, but also minerals. Usually it is enough to take one tablet of multivitamins per day, since their excessive use can disrupt metabolism and have adverse effects, including the occurrence of hypervitaminosis (mainly vitamin D). To quickly eliminate hypovitamin conditions, vitamin therapy with vitamin preparations is convenient, doses of which are 2–3 times higher than physiological nutritional norms. Preparations containing vitamins in doses constituting 30–50% of physiological needs are acceptable for vitamin therapy in regular diets for a long time. The course of treatment for hypo- and avitaminosis is determined by the doctor individually for each patient. However, when prescribing cumulant vitamins (A, E, D, K, B 12), the course of treatment is always limited (no more than 30 days). Longer use of these drugs is possible only with constant medical supervision.

These are organic compounds that primarily enter the body with food. Exceptions are: vitamins D (it is produced in the skin under the influence of ultraviolet radiation), K and B3 (they are formed in the intestines). Each of the vitamins (there are 13 in total) performs a specific role. Different compounds are found in different foods, so to provide your body with them, you need to diversify your diet as much as possible. Both deficiency and excess of vitamins are harmful.

The following vitamins are not included in this list:

These substances exist and were once also considered B complex vitamins. Later it was found that these organic compounds are either produced by the body itself or are not vital (it is these qualities that determine vitamins). Thus they came to be called pseudovitamins, or vitamin-like substances. They are not included in the B complex of vitamins.

Vitamin C

A substance necessary for the synthesis of collagen, an important component of connective tissues, blood cells, tendons, ligaments, cartilage, gums, skin, teeth and bones. An important component in cholesterol metabolism. Highly effective antioxidant, pledge good mood, healthy immunity, strength and energy. It is a water-soluble vitamin that occurs naturally in many foods and can be added synthetically to them or taken as a dietary supplement. Humans, unlike many animals, are not able to produce vitamin C on their own, so it is an essential component in the diet.

Vitamin D

This is the "sunshine vitamin". Helps maintain healthy bones, keeping them strong and strong. Responsible for healthy gums, teeth, muscles. Essential for maintaining cardiovascular function, helps prevent dementia and improve brain function.

Vitamin E

It is a powerful antioxidant that inhibits the proliferation of reactive oxygen species and helps improve overall health. In addition, it stops the functioning of free radicals, and as a regulator of enzymatic activity plays a role in proper development muscles. Affects gene expression, supports eye and nervous system health. One of the main functions of vitamin E is to support heart health by keeping cholesterol levels in balance. Improves blood circulation in the scalp, accelerates the healing process of wounds, and also protects the skin from drying out. Vitamin E protects our body from the effects of harmful external factors and keeps us young.

Vitamin F

The term vitamin F refers to essential fatty acids, namely linoleic And alpha-linoleic. They enter the body from food in the form of saturated and unsaturated (mono- and poly-) fatty acids and play an important role in lowering cholesterol levels, regulating blood pressure, and reducing the risk of strokes and heart attacks. In addition, vitamin F is essential for brain development in the womb, newborn, and child, and for maintaining brain function in adults.

Vitamin H

Vitamin H is recognized as one of the most active catalyst vitamins. Sometimes it is called a microvitamin, because. For normal functioning of the body it is needed in very small quantities.
Vitamin H is involved in the metabolism of carbohydrates, proteins, and fats. With its help, the body obtains energy from these substances. It takes part in the synthesis of glucose. Biotin is necessary for the normal functioning of the stomach and intestines, affects the immune system and nervous system functions, and promotes healthy hair and nails.

Vitamin H1

Para-aminobenzoic acid is necessary for the male body, especially when the so-called Peyronie's disease occurs, which most often affects middle-aged men. In this disease, the tissue of a man's penis becomes abnormally fibroid. As a result of this disease, the penis bends strongly during erection, which causes great pain to the patient. In the treatment of this disease, preparations of this vitamin are used. In general, a person’s diet should contain foods containing this vitamin.
Para-aminobenzoic acid is prescribed for diseases such as developmental delay, increased physical and mental fatigue; folate deficiency anemia; Peyronie's disease, arthritis, post-traumatic contracture and Dupuytren's contracture; skin photosensitivity, vitiligo, scleroderma, ultraviolet ray burns, alopecia.

Vitamin K

Vitamin K combines a group of fat-soluble substances - naphthoquinone derivatives with a hydrophobic side chain. The two main representatives of the group are vitamin K1 (phylloquinone) and K2 (menaquinone, produced by healthy intestinal microflora). The main function of vitamin K in the body is to ensure normal blood clotting, bone formation (osteocalcin), maintain blood vessel function, and ensure normal kidney function.
Vitamin K affects the formation of blood clots and increases the stability of the walls of blood vessels, participates in energy processes, the formation of the main sources of energy in the body - adenosine triphosphate and creatine phosphate, normalizes the motor function of the gastrointestinal tract and muscle activity, strengthens bones.

Vitamin L-Carnitine

L-Carnitine improves fat metabolism and promotes the release of energy during their processing in the body, increases endurance and shortens the recovery period during physical activity, improves heart function, reduces subcutaneous fat and cholesterol in the blood, accelerates the growth of muscle tissue, and stimulates the immune system.
L-Carnitine increases fat oxidation in the body. With sufficient L-carnitine content, fatty acids do not provide toxic free radicals, but energy stored in the form of ATP, which significantly improves the energy of the heart muscle, which is 70% powered by fatty acids.