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The discovery dates of the vitamins and their sources Year of discovery Vitamin Food source 1913: Vitamin A (Retinol) Cod liver oil: 1910: Vitamin B 1 (Thiamine) Rice bran: 1920: Vitamin C (Ascorbic acid) Citrus, most fresh foods 1920: Vitamin D (Calciferol) Cod liver oil 1920: Vitamin B 2 (Riboflavin) Meat, dairy products, eggs: 1922: Vitamin ...
Substances which the FDA regulates as food are subdivided into various categories, including foods, food additives, added substances (man-made substances which are not intentionally introduced into food, but nevertheless end up in it), and dietary supplements. The specific standards which the FDA exercises differ from one category to the next.
Food sources of EPA and DHA are oceanic fish, whereas dietary supplement sources include fish oil, krill oil and marine algae extracts. The European Food Safety Authority (EFSA) identifies 250 mg/day for a combined total of EPA and DHA as Adequate Intake, with a recommendation that women pregnant or lactating consume an additional 100 to 200 mg ...
B-vitamins are primarily found in animal-based foods, making deficiencies more common among those with limited animal food intake due to cultural, religious, or economic reasons. For vegetarians, fortified foods can be a viable alternative to ensure adequate vitamin B12 levels, especially when reducing laxative use to improve absorption.
Steak is also a good source of vitamin B12, "which is crucial for energy levels, brain health, and red blood cell production," says Alex Larson, a registered dietitian, endurance athlete ...
Vitamin A status involves eye health via two separate functions. Retinal is an essential factor in rod cells and cone cells in the retina responding to light exposure by sending nerve signals to the brain. An early sign of vitamin A deficiency is night blindness. [6] Vitamin A in the form of retinoic acid is essential to normal epithelial cell ...
Humans require thirteen vitamins in their diet, most of which are actually groups of related molecules (e.g. vitamin E includes tocopherols and tocotrienols): [20] vitamins A, C, D, E, K, thiamine (B 1), riboflavin (B 2), niacin (B 3), pantothenic acid (B 5), pyridoxine (B 6), biotin (B 7), folate (B 9), and cobalamin (B 12). The requirement ...
Scientific analysis of food and nutrients began during the chemical revolution in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.