Classification of vitamins

Vitamins are special organic compounds, all of them are low molecular and biologically active, have different chemical structure. Being components of enzymes, they take an active part in both metabolic processes and energy conversion. The Russian doctor M. Lunin was the first to learn about their enormous importance for human health.

At the moment, there are about thirty vitamins, all of which have been thoroughly studied by scientists. Of these thirty, twenty elements are the most important for human health, they help the body function properly, ensure the normal course of physiological and biochemical processes.

Principles of classification of vitamins

Organic compounds like vitamins are an indispensable component of food, but are present in food in minimal amounts, in comparison with its basic components. Our body can synthesize only a small part of these elements, and even in insufficient quantities.

To date, the classification of vitamins is based mainly on the principles of their biological or chemical origin. However, many scientists believe that such a principle has long been outdated, because it does not reflect either the chemical or biological qualities of the groups.

The most widely used today is the classification of vitamins for solubility in water and fats. Vitamins water-soluble are not able to accumulate in the body, they "live" only in the blood. Surplus them does not cause harm, but is simply excreted in a natural way, with urine. Vitamins that dissolve in fats can accumulate in the liver and fatty tissues. Their excessive use is dangerous, because these vitamins are toxic in doses much higher than normal.

The classification of vitamins by solubility is reflected in the table below:

There is another classification of vitamins functional. The table of this kind of classification looks like this:

To remain a healthy person, it is not necessary to study the classification of vitamins. It is much more important to take care of the usefulness of your diet and the availability of healthy foods on your table.