Editing Vitamin (section)

==History==
The value of eating certain foods to maintain health was recognized long before vitamins were identified. The [[ancient Egyptians]] knew that feeding [[liver (food)|liver]] to a person may help with [[night blindness]], an illness now known to be caused by a [[vitamin A]] deficiency.<ref name="Challem"/> The advance of ocean voyages during the [[Age of Discovery]] resulted in prolonged periods without access to fresh fruits and vegetables, and made illnesses from vitamin deficiency common among ships' crews.<ref>{{cite book | vauthors = Jacob RA | title = Three eras of vitamin C discovery | chapter = Introduction: Three Eras of Vitamin C Discovery | volume = 25 | pages = 1–16 | date = 1996 | pmid = 8821966 | doi = 10.1007/978-1-4613-0325-1_1 | isbn = 978-1-4613-7998-0 | series = Subcellular Biochemistry }}</ref>

{| class="wikitable sortable" style = "float:right; font-size:90%; margin-left:15px"
|+ The discovery dates of the vitamins and their sources
|- class="hintergrundfarbe6"
! Year of discovery !! Vitamin !! Food source
|-
| 1913 || Vitamin A (Retinol) || [[Cod liver oil]]
|-
| 1910 || Vitamin B<sub>1</sub> (Thiamine) || [[Rice bran]]
|-
| 1920 || Vitamin C (Ascorbic acid) || [[Citrus]], most fresh foods
|-
| 1920 || Vitamin D (Calciferol) || Cod liver oil
|-
| 1920 || Vitamin B<sub>2</sub> (Riboflavin) || [[Meat]], [[dairy products]], [[Egg (food)|egg]]s
|-
| 1922 || Vitamin E (Tocopherol)|| [[Wheat germ oil]], <br /> unrefined vegetable oils
|-
| 1929 || Vitamin K<sub>1</sub> ([[Phylloquinone]]) || [[Leaf vegetable]]s
|-
| 1931 || Vitamin B<sub>5</sub> (Pantothenic acid) || Meat, [[whole grain]]s, <br />in many foods
|-
| 1934 || Vitamin B<sub>6</sub> (Pyridoxine) || Meat, dairy products
|-
| 1936 || Vitamin B<sub>7</sub> ([[Biotin]])<ref>{{Cite journal| vauthors = Kögl F, Tönnis B |date=1936 |volume=242|issue=1–2|pages=43–73|doi=10.1515/bchm2.1936.242.1-2.43|title=Über das Bios-Problem. Darstellung von krystallisiertem Biotin aus Eigelb. 20. Mitteilung über pflanzliche Wachstumsstoffe|journal=Hoppe-Seyler's Zeitschrift für Physiologische Chemie}}</ref> || Meat, dairy products, Eggs
|-
| 1936 || Vitamin B<sub>3</sub> (Niacin) || Meat, [[grain]]s
|-
| 1941 || Vitamin B<sub>9</sub> (Folic acid) || Leaf vegetables
|-
| 1948 || [[Vitamin B12|Vitamin B<sub>12</sub>]] (Cobalamins) || Meat, organs ([[Liver (food)|Liver]]), Eggs  
|-
|}

In 1747, the [[Scotland|Scottish]] [[surgeon]] [[James Lind (physician)|James Lind]] discovered that [[citrus]] foods helped prevent scurvy, a particularly deadly disease in which [[collagen]] is not properly formed, causing poor wound healing, bleeding of the [[gingiva|gums]], severe pain, and death.<ref name="Challem">Jack Challem (1997).[http://www.thenutritionreporter.com/history_of_vitamins.html "The Past, Present and Future of Vitamins"] {{Webarchive|url=https://web.archive.org/web/20051130103653/http://www.thenutritionreporter.com/history_of_vitamins.html |date=30 November 2005 }}</ref> In 1753, Lind published his ''Treatise on the Scurvy'', which recommended using [[lemon]]s and [[Lime (fruit)|lime]]s to avoid [[scurvy]], which was adopted by the British [[Royal Navy]]. This led to the nickname ''[[limey]]'' for British sailors. However, during the 19th century, limes grown in the West Indies were substituted for lemons; these were subsequently found to be much lower in vitamin C.<ref>{{Cite journal |date=1918 |title=The relative content of antiscorbutic principle in limes and lemons, together with some new facts and some old observations concerning the value of "lime juice" in the prevention of scurvy. |url=https://linkinghub.elsevier.com/retrieve/pii/S0140673600590266 |journal=The Lancet |language=en |volume=192 |issue=4970 |pages=735–738 |doi=10.1016/S0140-6736(00)59026-6}}</ref> As a result, Arctic expeditions continued to be plagued by scurvy and other [[deficiency disease]]s. In the early 20th century, when [[Robert Falcon Scott]] made his two expeditions to the [[Antarctic]], the prevailing medical theory was that scurvy was caused by "tainted" [[canning|canned food]].<ref>{{cite journal | vauthors = Lewis HE | title = Medical aspects of polar exploration: sixtieth anniversary of Scott's last expedition. State of knowledge about scurvy in 1911 | journal = Proceedings of the Royal Society of Medicine | volume = 65 | issue = 1 | pages = 39–42 | date = January 1972 | pmc = 1644345 | doi = 10.1177/003591577206500116 | pmid = 4552518 }}</ref>

In 1881, [[Russian Empire|Russia]]n medical doctor [[Nikolai Lunin (scientist)|Nikolai Lunin]] studied the effects of scurvy at the [[University of Tartu]]. He fed mice an artificial mixture of all the separate constituents of milk known at that time, namely the [[protein]]s, [[fat]]s, [[carbohydrate]]s, and [[salt (chemistry)|salt]]s. The mice that received only the individual constituents 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 ingredients, small quantities of unknown substances essential to life." However, his conclusions were rejected by his advisor, [[Gustav von Bunge]].<ref name=Gratzer>{{cite book| vauthors = Gratzer W |chapter=9. The quarry run to earth|title=Terrors of the table: the curious history of nutrition|date=2006|publisher=Oxford University Press|location=Oxford|isbn=978-0199205639|chapter-url=https://books.google.com/books?id=W2g8vHsjpjwC&pg=PT182|access-date=5 November 2015}}</ref> A similar result by [[Cornelis Adrianus Pekelharing]] appeared in Dutch medical journal ''[[Nederlands Tijdschrift voor Geneeskunde]]'' in 1905,{{efn|{{cite journal | vauthors = Pekelharing CA |title=Over onze kennis van de waarde der voedingsmiddelen uit chemische fabrieken |journal=Nederlands Tijdschrift voor Geneeskunde |date=1905 |volume=41 |pages=111–124 |trans-title=About our knowledge of the value of food products from chemical factories |language=Dutch}}<ref name="semba-99">{{cite journal | vauthors = Semba RD | title = Vitamin A as "anti-infective" therapy, 1920–1940 | journal = The Journal of Nutrition | volume = 129 | issue = 4 | pages = 783–791 | date = April 1999 | pmid = 10203551 | doi = 10.1093/jn/129.4.783 | doi-access = free | author1-link = Richard David Semba }}</ref>}} but it was not widely reported.<ref name=Gratzer/>

In [[East Asia]], where polished [[white rice]] was the common staple food of the middle class, [[beriberi]] resulting from lack of vitamin B<sub>1</sub> was [[Endemic (epidemiology)|endemic]]. In 1884, [[Takaki Kanehiro]], a British-trained medical doctor of the [[Imperial Japanese Navy]], observed that beriberi was endemic among low-ranking crew who often ate nothing but rice, but not among officers who consumed a Western-style diet. With the support of the Japanese navy, he experimented using crews of two [[battleship]]s; 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 documented 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 mistakenly believed that sufficient amounts of protein prevented it.<ref name=Rosenfeld>{{cite journal | vauthors = Rosenfeld L | title = Vitamine – vitamin. The early years of discovery | journal = Clinical Chemistry | volume = 43 | issue = 4 | pages = 680–685 | date = April 1997 | pmid = 9105273 | doi = 10.1093/clinchem/43.4.680 | doi-access = free }}</ref> That diseases could result from some dietary deficiencies was further investigated by [[Christiaan Eijkman]], who in 1897 discovered that feeding unpolished [[rice]] instead of the polished variety to chickens helped to prevent a kind of [[polyneuritis]] that was the equivalent of beriberi.<ref name=Wendt>{{cite journal| vauthors = Wendt D |title=Packed full of questions: Who benefits from dietary supplements?|journal=Distillations Magazine|date=2015|volume=1|issue=3|pages=41–45|url=https://www.sciencehistory.org/distillations/magazine/packed-full-of-questions|access-date=22 March 2018}}</ref> The following year, [[Frederick Hopkins]] postulated that some foods contained "accessory factors"&nbsp;– in addition to proteins, carbohydrates, fats ''etc.''&nbsp;– that are necessary for the functions of the human body.<ref name="Challem"/>

[[File:J. C. Drummond, The Nomenclature of the So-called Accessory Food Factors (Vitamins), 1920.png|thumb|[[Jack Drummond]]'s single-paragraph article in 1920 which provided structure and nomenclature used today for vitamins]]

==="Vitamine" to vitamin===
In 1910, the first vitamin complex was isolated by Japanese scientist [[Umetaro Suzuki]], who succeeded in extracting a water-soluble complex of micronutrients from rice bran and named it [[aberic acid]] (later ''Orizanin''). He published this discovery in a Japanese scientific journal.<ref>{{cite journal|title=Active constituent of rice grits preventing bird polyneuritis|journal=Tokyo Kagaku Kaishi |date=1911|author=Suzuki, U.|author2=Shimamura, T.|volume=32|pages=4–7, 144–146, 335–358|url=https://www.jstage.jst.go.jp/browse/nikkashi1880/32/1/_contents|doi=10.1246/nikkashi1880.32.4 |doi-access=free}}</ref> When the article was translated into German, the translation failed to state that it was a newly discovered nutrient, a claim made in the original Japanese article, and hence his discovery failed to gain publicity. In 1912 Polish-born biochemist [[Casimir Funk]], working in London, isolated the same complex of micronutrients and proposed the complex be named "vitamine".<ref name = "Funk" /> It was later to be known as vitamin B<sub>3</sub> (niacin), though he described it as "anti-beri-beri-factor" (which would today be called thiamine or vitamin B<sub>1</sub>). Funk proposed the hypothesis that other diseases, such as rickets, pellagra, coeliac disease, and scurvy could also be cured by vitamins. [[Maximilian Nierenstein|Max Nierenstein]] a friend and Reader of Biochemistry at Bristol University reportedly suggested the "vitamine" name (from "vital amine").<ref name= "Combs_2008">{{cite book | vauthors = Combs G | chapter = Discovery of Vitamins |title = The vitamins: fundamental aspects in nutrition and health| chapter-url = https://books.google.com/books?id=1CMHiWum0Y4C&pg=PA16|isbn = 9780121834937 |date = 2008| publisher=Elsevier }}</ref><ref>Funk, C. and Dubin, H. E. (1922). ''The Vitamines''. Baltimore: Williams and Wilkins Company.</ref> The name soon became synonymous with Hopkins' "accessory factors", and, by the time it was shown that not all vitamins are [[amine]]s, the word was already ubiquitous. In 1920, [[Jack Cecil Drummond]] proposed that the final "e" be dropped to deemphasize the "amine" reference, hence "vitamin", after researchers began to suspect that not all "vitamines" (in particular, vitamin A) have an amine component.<ref name=Rosenfeld/>

===Nobel Prizes for vitamin research===
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 mentioning vitamins, even though it was not specifically about vitamin D.<ref>{{cite journal | vauthors = Wolf G | title = The discovery of vitamin D: the contribution of Adolf Windaus | journal = The Journal of Nutrition | volume = 134 | issue = 6 | pages = 1299–1302 | date = June 2004 | pmid = 15173387 | doi = 10.1093/jn/134.6.1299 | doi-access = free }}</ref>

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 chickens 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 when the chickens were switched to whole-grain rice. He called this "the anti-beriberi factor", which was later identified as vitamin B<sub>1</sub>, thiamine.<ref name=Carpenter>{{cite web | vauthors = Carpenter K |title = The Nobel Prize and the Discovery of Vitamins |url = http://nobelprize.org/nobel_prizes/medicine/articles/carpenter/index.html |publisher = Nobelprize.org |date = 22 June 2004 |access-date = 5 October 2009}}</ref>

In 1930, [[Paul Karrer]] elucidated the correct structure for [[beta-carotene]], the main precursor of vitamin A, and identified other [[carotenoids]]. Karrer and [[Norman Haworth]] confirmed Albert Szent-Györgyi's discovery of [[ascorbic acid]] and made significant contributions to the chemistry of [[flavins]], which led to the identification of [[lactoflavin]]. For their investigations on carotenoids, flavins and vitamins A and B<sub>2</sub>, they both received the [[Nobel Prize in Chemistry]] in 1937.<ref name="Karrer">{{cite web|website=Nobelprize.org|url=https://www.nobelprize.org/nobel_prizes/chemistry/laureates/1937/karrer-bio.html|title=Paul Karrer-Biographical|access-date=8 January 2013}}</ref>

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

In 1938, [[Richard Kuhn]] was awarded the Nobel Prize in Chemistry for his work on carotenoids and vitamins, specifically B<sub>2</sub> and B<sub>6</sub>.<ref name="Kuhn">{{cite web|url=https://www.nobelprize.org/nobel_prizes/chemistry/laureates/1938/index.html|title=The Nobel Prize in Chemistry 1938|access-date=5 July 2018|website=Nobelprize.org}}</ref>

Five people have been awarded [[Nobel Prize]]s for direct and indirect studies of vitamin B<sub>12</sub>: [[George Whipple]], [[George Minot]] and [[William P. Murphy]] (1934), [[Alexander R. Todd]] (1957), and [[Dorothy Hodgkin]] (1964).<ref name=NobelPrizeRef>{{cite web|url=https://www.nobelprize.org/nobel_prizes/themes/medicine/carpenter/|title=The Nobel Prize and the Discovery of Vitamins|website=www.nobelprize.org|access-date=15 February 2018|archive-url=https://web.archive.org/web/20180116004953/https://www.nobelprize.org/nobel_prizes/themes/medicine/carpenter/|archive-date=16 January 2018|url-status=live}}</ref>

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.<ref name= Carpenter/><ref name="nobel-1967">{{cite web|title=The Nobel Prize in Physiology or Medicine 1967|url=http://www.nobelprize.org/nobel_prizes/medicine/laureates/1967/index.html|publisher=Nobel Foundation|access-date=28 July 2007|archive-url=https://web.archive.org/web/20131204095703/http://www.nobelprize.org/nobel_prizes/medicine/laureates/1967/index.html|archive-date=4 December 2013|url-status=live}}</ref>

===History of promotional marketing===
Once discovered, vitamins were actively promoted in articles and advertisements in ''[[McCall's]]'', ''[[Good Housekeeping]]'', and other media outlets.<ref name="Wendt" /> Marketers enthusiastically promoted [[cod-liver oil]], a source of vitamin D, as "bottled sunshine", and bananas as a "natural vitality food".<ref name="Yeast"/> They promoted foods such as [[yeast]] cakes, a source of B vitamins, on the basis of scientifically determined nutritional value, rather than taste or appearance.<ref name="Yeast">{{cite journal|author1=Price C|date=Fall 2015|title=The healing power of compressed yeast|url=https://www.sciencehistory.org/distillations/magazine/the-healing-power-of-compressed-yeast|journal=Distillations Magazine|volume=1|issue=3|pages=17–23|access-date=20 March 2018}}</ref> In 1942, when flour [[food fortification|enrichment]] 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-scientists. 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 ''{{strong|ni}}cotinic {{strong|ac}}id'' + ''vitam{{strong|in}}''.<ref>{{cite journal|title=Niacin and Niacin Amide| date=7 March 1942|volume=118|issue=10|doi=10.1001/jama.1942.02830100049011|journal=Journal of the American Medical Association|page=819}}</ref><ref>{{cite journal|title=Niacin and Nicotinic Acid|date=7 March 1942|volume=118|issue=10|doi=10.1001/jama.1942.02830100053014|journal=Journal of the American Medical Association|page=823}}</ref> Researchers also focused on the need to ensure adequate nutrition, especially to compensate for what was lost in the manufacture of [[processed foods]].<ref name="Wendt" /> 

Robert W. Yoder is credited with first using the term ''vitamania'', in 1942, to describe the appeal of relying on nutritional supplements rather than on obtaining vitamins from a varied diet of foods. The continuing preoccupation with a healthy lifestyle led to an obsessive consumption of vitamins and multi-vitamins, the beneficial effects of which are questionable.<ref name="Price" /> As one example, in the 1950s, the [[Wonder Bread]] company sponsored the [[Howdy Doody]] television show, with host [[Buffalo Bob Smith]] telling the audience, "Wonder Bread builds strong bodies 8 ways", referring to the number of [[Food additive|added nutrients]].<ref>{{cite web| url=https://americacomesalive.com/wonder-bread/| title=Wonder Bread: The Most Famous White Bread| vauthors = Kelly K | date= 27 October 2021| access-date=26 February 2022| website=America Comes Alive}}</ref>