viitamine

Viitamine is a term used in some educational or illustrative contexts to denote vitamins in general or to refer to a hypothetical vitamin‑like micronutrient. It is not a single defined molecule or a widely recognized scientific term in biochemistry.

In theory, viitamines are essential micronutrients required in small amounts for normal metabolism, growth, and maintenance of health. They often function as coenzymes, enzyme regulators, or precursors to active forms. Because humans cannot synthesize sufficient amounts of all viitamines, they must be obtained in the diet.

Viitamine categories mirror real vitamins with a rough separation by solubility: water-soluble viitamines (analogous to the B and C families) and fat-soluble viitamines (analogous to A, D, E, and K). In practice, the term is used as a teaching device rather than as formal scientific nomenclature.

Dietary sources include fruits, vegetables, grains, dairy, eggs, and meat, depending on the specific viitamine. Daily requirements vary by age, sex, life stage, and health status. Deficiency of viitamines causes diverse symptoms tied to the affected metabolic pathways, such as fatigue, impaired immunity, skin or mucosal changes, or impaired growth. Most modern diets prevent deficiency, though certain populations may need targeted supplementation.

The concept of vitamins emerged in the early 20th century; “viitamine” as a generic or illustrative term lacks widespread formal use in contemporary biochemistry and nutrition literature. See also vitamins, micronutrients, and nutrition.