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Micronutrients are nutrients such as vitamins and minerals required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. [1] [2] The following is a list of micronutrients used by various living organisms. For human-specific nutrients, see Mineral (nutrient).
Micronutrients are vitamins and minerals the body requires in only small amounts. There are two major types: water-soluble and fat-soluble. Water-soluble nutrients, such as B vitamins and vitamin ...
Micronutrients are essential dietary elements required by organisms in varying quantities to regulate physiological functions of cells and organs. [1] [2] Micronutrients support the health of organisms throughout life. [3] [4] [5] In varying amounts supplied through the diet, micronutrients include such compounds as vitamins and dietary minerals.
Hence the name micronutrients. “But don't let the micro-doses make you think they're not important,” says King. Micronutrients “play critical roles in the body's overall health at a cellular ...
Organic micronutrients are classified as vitamins, and inorganic micronutrients are classified as minerals. Nutrients can also be classified as essential or nonessential, with essential meaning the body cannot synthesize the nutrient on its own. [6] Nutrients are absorbed by the cells and used in metabolic biochemical reactions.
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security , or a poor understanding of nutritional requirements. [ 2 ]
Fats are needed for construction and maintenance of cell membranes, to maintain a stable body temperature, and to sustain the health of skin and hair. Because the body does not manufacture certain fatty acids (termed essential fatty acids), they must be obtained through one's diet. Ethanol is not an essential nutrient, but it does provide calories.
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. [24] Jack Drummond's single-paragraph article in 1920 which provided structure and nomenclature used today for vitamins