Vitamin History
Casimir Funk
In the mid-1800s a mysterious condition that caused numbness in the extremities, weakness in the legs and difficulty walking was becoming more prevalent. Scientists thought it was blood contamination or some type of bacteria, until 1897 when Christiaan Eijkman noticed these same symptoms improved in chickens when their diet was switched from polished rice to unpolished rice. He postulated that there was an important compound in the unpolished rice that was vital to life. Polished rice was refined white rice and had it's outer layer removed, while the unpolished rice, similar to brown rice today, did not have it's outer layer removed.
In 1912, Casimir Funk named this new compound "vitamine" after "vita" which means life and "amine" from the structure of the compound he found in unpolished rice, later named thiamine or vitamin B1. Thiamine deficiency results in a disease called Beriberi, which meant that this "vitamine" was essential to life. The "e" was dropped and vitamine became vitamin.
In 1912, Casimir Funk named this new compound "vitamine" after "vita" which means life and "amine" from the structure of the compound he found in unpolished rice, later named thiamine or vitamin B1. Thiamine deficiency results in a disease called Beriberi, which meant that this "vitamine" was essential to life. The "e" was dropped and vitamine became vitamin.
Fat Soluble vs Water Soluble Vitamins
The solubility of the vitamin impacts the absorption, transport, storage and bioavailability of that vitamin.
Fat-soluble: A, D, E, K
Fat-soluble: A, D, E, K
- Found in fats and oils of foods
- Require fat for absorption (bile is needed to absorb fat)
- Absorbed into the lymph
- Stored in the liver or in fatty tissues
- Some can build up to toxic concentrations
- Absorbed directly into blood stream
- Most are not stored to any great extent
- Excess excreted in urine
- Lower risk of toxicity than fat-soluble vitamins
Impact of Preparation and Storage
Although food may initially contain many vitamins, some can be destroyed by inappropriate storage or cooking.
Oxygen exposure – destroys antioxidants (Vitamin C & E)
Vitamin degradation – this occurs after fruits and vegetables have been harvested. Keeping them chilled or eat soon after harvest to ensure a higher amount of vitamins.
Vitamin & Mineral leaching – water soluble vitamins (& minerals) will be attracted to water, so when fruits and vegetables are soaked or cooked in water, many vitamins & minerals leach into the water.
Heat destroys some vitamins – thiamin, folate, vitamin C are easily destroyed by heat. Extreme heat can destroy more vitamins. Minerals are generally not affected by heat
UV light destroys some vitamins – riboflavin is the most susceptible to UV light. Riboflavin is found in milk products and in grains.
Oxygen exposure – destroys antioxidants (Vitamin C & E)
- Vitamin C is in fruits and vegetables. Close juice containers tightly and place fruits and vegetables in airtight containers.
- Vitamin E is in nuts and oils. Make sure oils and sliced nuts are in air tight containers.
Vitamin degradation – this occurs after fruits and vegetables have been harvested. Keeping them chilled or eat soon after harvest to ensure a higher amount of vitamins.
Vitamin & Mineral leaching – water soluble vitamins (& minerals) will be attracted to water, so when fruits and vegetables are soaked or cooked in water, many vitamins & minerals leach into the water.
- Wash fruits and vegetables before cutting them
- Don’t soak vegetables
- Steam vegetables instead of boiling
- If you need to boil, bring water to boil first, then boil vegetables and remove quickly
Heat destroys some vitamins – thiamin, folate, vitamin C are easily destroyed by heat. Extreme heat can destroy more vitamins. Minerals are generally not affected by heat
- Eat some raw fruits and vegetables daily
- Cook vegetables until they are tender, don’t overcook
- Avoid cooking with very high heat
UV light destroys some vitamins – riboflavin is the most susceptible to UV light. Riboflavin is found in milk products and in grains.
- Don’t drink milk in clear glass containers unless it is noted that the glass is UV protected
- Make sure grains are stored in opaque containers.
Summary of Vitamin Functions
References
- Nobelprize.org. The Nobel Prize in Physiology or Medicine 1929. Last accessed April 2, 2016. http://www.nobelprize.org/nobel_prizes/medicine/laureates/1929/index.html.
- Piro A. Casimir Funk: his discovery of the vitamins and their deficiency disorders. Ann Nutr Metab. 2010;57(2):85-8. doi: 10.1159/000319165. Epub 2010 Aug 30. http://www.ncbi.nlm.nih.gov/pubmed/20805686
- Sizer FS. Whitney E. The Vitamins. In: Nutrition Concepts and Controversies 13th ed. Belmont, CA. Wadsworth; 2014.
- Picture of Casimir Funk, no photographer, from Wikipedia, CC0 1.0.
Last updated April 2, 2016