How Much Vitamin A Per Day To Lose Weight

Vitamins are organic molecules (or a set of closely related molecules called vitamers) that are esstial to an organism in small quantities for proper metabolic function. Esstial nutrits cannot be synthesized in the organism in sufficit quantities for survival, and therefore must be obtained through the diet. For example, Vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotriols.

Vitamins have diverse biochemical functions. Vitamin A acts as a regulator of cell and tissue growth and differtiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and other organs. The B complex vitamins function as zyme cofactors (cozymes) or the precursors for them. Vitamins C and E function as antioxidants.

Both deficit and excess intake of a vitamin can pottially cause clinically significant illness, although excess intake of water-soluble vitamins is less likely to do so.

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All the vitamins were discovered betwe 1913 and 1948. Historically, wh intake of vitamins from diet was lacking, the results were vitamin deficicy diseases. Th, starting in 1935, commercially produced tablets of yeast-extract vitamin B complex and semi-synthetic vitamin C became available.

This was followed in the 1950s by the mass production and marketing of vitamin supplemts, including multivitamins, to prevt vitamin deficicies in the geral population.

Governmts have mandated the addition of some vitamins to staple foods such as flour or milk, referred to as food fortification, to prevt deficicies.

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The value of eating certain foods to maintain health was recognized long before vitamins were idtified. The ancit Egyptians knew that feeding liver to a person may help with night blindness, an illness now known to be caused by a vitamin A deficicy.

The advancemt of ocean voyages during the Age of Discovery resulted in prolonged periods without access to fresh fruits and vegetables, and made illnesses from vitamin deficicy common among ships' crews.

In 1747, the Scottish surgeon James Lind discovered that citrus foods helped prevt scurvy, a particularly deadly disease in which collag is not properly formed, causing poor wound healing, bleeding of the gums, severe pain, and death.

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In 1753, Lind published his Treatise on the Scurvy, which recommded using lemons and limes to avoid scurvy, which was adopted by the British Royal Navy. This led to the nickname limey for British sailors. Lind's discovery, however, was not widely accepted by individuals in the Royal Navy's Arctic expeditions in the 19th ctury, where it was widely believed that scurvy could be prevted by practicing good hygie, regular exercise, and maintaining the morale of the crew while on board, rather than by a diet of fresh food.

As a result, Arctic expeditions continued to be plagued by scurvy and other deficicy diseases. In the early 20th ctury, wh Robert Falcon Scott made his two expeditions to the Antarctic, the prevailing medical theory at the time was that scurvy was caused by tainted canned food.

In 1881, Russian medical doctor Nikolai I. Lunin [ru] studied the effects of scurvy at the University of Tartu. He fed mice an artificial mixture of all the separate constituts of milk known at that time, namely the proteins, fats, carbohydrates, and salts. The mice that received only the individual constituts died, while the mice fed by milk itself developed normally. He made a conclusion that a natural food such as milk must therefore contain, besides these known principal ingredits, small quantities of unknown substances esstial to life. However, his conclusions were rejected by his advisor, Gustav von Bunge.

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In East Asia, where polished white rice was the common staple food of the middle class, beriberi resulting from lack of vitamin B

Was demic. In 1884, Takaki Kanehiro, a British-trained medical doctor of the Imperial Japanese Navy, observed that beriberi was demic among low-ranking crew who oft ate nothing but rice, but not among officers who consumed a Western-style diet. With the support of the Japanese navy, he experimted using crews of two battleships; one crew was fed only white rice, while the other was fed a diet of meat, fish, barley, rice, and beans. The group that ate only white rice documted 161 crew members with beriberi and 25 deaths, while the latter group had only 14 cases of beriberi and no deaths. This convinced Takaki and the Japanese Navy that diet was the cause of beriberi, but they mistakly believed that sufficit amounts of protein prevted it.

That diseases could result from some dietary deficicies was further investigated by Christiaan Eijkman, who in 1897 discovered that feeding unpolished rice instead of the polished variety to chicks helped to prevt a kind of polyneuritis that was the equivalt of beriberi.

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The following year, Frederick Hopkins postulated that some foods contained accessory factors — in addition to proteins, carbohydrates, fats etc. — that are necessary for the functions of the human body.

In 1910, the first vitamin complex was isolated by Japanese scitist Umetaro Suzuki, who succeeded in extracting a water-soluble complex of micronutrits from rice bran and named it aberic acid (later Orizanin). He published this discovery in a Japanese scitific journal.

Wh the article was translated into German, the translation failed to state that it was a newly discovered nutrit, a claim made in the original Japanese article, and hce his discovery failed to gain publicity. In 1912 Polish-born biochemist Casimir Funk, working in London, isolated the same complex of micronutrits and proposed the complex be named vitamine.

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). Funk proposed the hypothesis that other diseases, such as rickets, pellagra, coeliac disease, and scurvy could also be cured by vitamins. Max Nierstein a frid and Reader of Biochemistry at Bristol University reportedly suggested the vitamine name (from vital amine).

The name soon became synonymous with Hopkins' accessory factors, and, by the time it was shown that not all vitamins are amines, the word was already ubiquitous. In 1920, Jack Cecil Drummond proposed that the final e be dropped to deemphasize the amine referce, hce vitamin, after researchers began to suspect that not all vitamines (in particular, vitamin A) have an amine compont.

The Nobel Prize for Chemistry for 1928 was awarded to Adolf Windaus for his studies on the constitution of the sterols and their connection with vitamins, the first person to receive an award mtioning vitamins, ev though it was not specifically about vitamin D.

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The Nobel Prize in Physiology or Medicine for 1929 was awarded to Christiaan Eijkman and Frederick Gowland Hopkins for their contributions to the discovery of vitamins. Thirty-five years earlier, Eijkman had observed that chicks fed polished white rice developed neurological symptoms similar to those observed in military sailors and soldiers fed a rice-based diet, and that the symptoms were reversed wh the chicks were switched to whole-grain rice. He called this the anti-beriberi factor, which was later idtified as vitamin B

In 1930, Paul Karrer elucidated the correct structure for beta-carote, the main precursor of vitamin A, and idtified other carotoids. Karrer and Norman Haworth confirmed Albert Szt-Györgyi's discovery of ascorbic acid and made significant contributions to the chemistry of flavins, which led to the idtification of lactoflavin. For their investigations on carotoids, flavins and vitamins A and B

In 1931, Albert Szt-Györgyi and a fellow researcher Joseph Svirbely suspected that hexuronic acid was actually vitamin C, and gave a sample to Charles Gl King, who proved its activity counter to scurvy in his long-established guinea pig scorbutic assay. In 1937, Szt-Györgyi was awarded the Nobel Prize in Physiology or Medicine for his discovery. In 1943, Edward Adelbert Doisy and Hrik Dam were awarded the Nobel Prize in Physiology or Medicine for their discovery of vitamin K and its chemical structure.

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In 1967, George Wald, Ragnar Granit and Haldan Keffer Hartline were awarded the Nobel Prize in Physiology and Medicine ...for their discoveries concerning the primary physiological and chemical visual processes in the eye. Wald's contribution was discovering the role vitamin A had in the process.

They promoted foods such as yeast cakes, a source of B vitamins, on the basis of scitifically determined nutritional value, rather than taste or appearance.

In 1942, wh flour richmt with nicotinic acid began, a headline in the popular press said Tobacco in Your Bread. In response, the Council on Foods and Nutrition of the American Medical Association approved of the Food and Nutrition Board's new names niacin and niacin amide for use primarily by non-scitists. It was thought appropriate to choose a name to dissociate nicotinic acid from nicotine, to avoid the perception that vitamins or niacin-rich food contains nicotine, or that cigarettes contain vitamins. The resulting name niacin was derived from nicotinic acid + vitamin.

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Researchers also focused on the need to sure adequate nutrition, especially to compsate for what was lost in the manufacture of processed foods.

Robert W. Yoder is credited with first using the term vitamania, in 1942, to describe the appeal of relying on nutritional supplemts rather than on obtaining vitamins from a varied diet of foods. The continuing preoccupation with