micronutrientsvitamins

Micronutrients vitamins, often described as vitamins, are organic compounds required in small amounts for normal physiological functions.

Vitamins are a subset of micronutrients, which also includes minerals and trace elements. They must be obtained from the diet because the body either does not synthesize them in sufficient amounts or at all.

Vitamins are classified as fat-soluble (A, D, E, K) and water-soluble (C and B-complex vitamins). They perform roles in energy metabolism, tissue growth, immune function, vision, and antioxidant protection.

Sources include fruits, vegetables, dairy, meat, fortified foods, and supplements when needed.

Deficiency signs depend on the vitamin; e.g., vitamin C deficiency causes scurvy; vitamin D deficiency causes rickets or osteomalacia; B12 deficiency causes anemia. Toxicity risk is higher for fat-soluble vitamins, and excessive supplementation can cause adverse effects.

Absorption and interactions: fat-soluble vitamins require dietary fat for absorption; water-soluble vitamins are absorbed more readily and excess is excreted. Certain vitamins improve absorption of others (vitamin C and iron); others may compete for absorption (high calcium can affect iron).

Dietary sufficiency varies by age, sex, and life stage; many populations rely on fortified foods and supplements to meet needs. Professional guidance is recommended for supplementation.