Vítamín

Vítamín refers to a group of organic compounds that are essential in small amounts for normal metabolism and health. They are micronutrients that the body cannot always synthesize in sufficient quantities, so they must be obtained from the diet. In humans, vítamíns often function as coenzymes or as precursors that enable essential biochemical reactions, such as energy production, DNA synthesis, and cell maintenance.

Vítamíns are commonly categorized as water-soluble or fat-soluble. Water-soluble vitamins (for example, vítamín C and the B vitamins) dissolve in water and are usually excreted in urine, requiring regular intake. Fat-soluble vitamins (A, D, E, and K) are stored in fatty tissues and the liver, which can help reserve supply but also raises the potential for toxicity if consumed in excess.

Dietary sources include fruits, vegetables, grains, dairy products, meat, and fortified foods. Most people obtain sufficient vítamín from a balanced diet, but certain groups may require supplementation—pregnant or lactating individuals, older adults, people with restricted diets, or those with medical conditions affecting absorption. Deficiency can cause diseases such as scurvy (vítamín C), rickets or osteomalacia (vítamín D), beriberi (vítamín B1), pellagra (vítamín B3), or night blindness (vítamín A).

The term vítamín was coined in the early 20th century by Casimir Funk, from vital amine, though not all vítamíns are amines. The discovery and study of vítamíns significantly advanced nutrition science and public health, underpinning fortification programs and dietary guidelines worldwide.