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Children will learn about the benefits of vitamins for human health early age: Almost all parents try to feed their children fruits and vegetables, these substances, and also buy fortified tablets and juices. But few people know about the history of the discovery and study of vitamins, although this information is very informative. From this material you will learn who discovered vitamins and what is the effect of these organic compounds on the human body.

The influence of vitamins on human health: historical facts

Almost every one of us knows well from childhood that increased consumption of vitamins (in food, in the form of syrups or tablets) is great way improve your well-being, resist colds or. We use the word “vitamins” so often in simple colloquial speech, that we don’t even think about how many interesting and important things for preserving our health are hidden behind it. Yet this was not always the case. Now it seems incredible, but there was a time when people not only did not know about the benefits of vitamins for human health, but also had no idea about the existence of vitamins and why our body needs them so much.

Up to mid-19th centuries it was believed that food products contains only proteins, fats, carbohydrates, mineral salts and water. Meanwhile, many cases were known when people received food with a sufficient content of these components, but at the same time suffered from serious, often fatal diseases.

More than 1,400 years ago, information about a variety of diseases began to appear in the works of Chinese scientists, including a description of beriberi, a disease that, as it became known thirteen centuries later, develops as a result of a lack of vitamin B in food. However, according to less reliable information , beriberi was known much earlier - 2500 BC.

Not knowing about the role of vitamins for human health, residents Ancient Egypt suffered from night blindness - a manifestation of a lack of vitamin A. And it was from Egyptian doctors that Hippocrates most likely borrowed the famous method of treating this disease: he recommended eating raw liver in honey once or twice a week.

According to the ancient Roman historian Pliny, the Roman army under the command of Caesar Germanicus during the campaign across the Rhine suffered severely from a disease, which, judging by the description, was scurvy.

As is known from military history, before the advent of vitamins, there were generally many defeats, the cause of which was the massive disease of troops with scurvy. Since ancient times, scurvy lay in wait for soldiers on campaigns, on the battlefield, under the walls of besieged fortresses, in besieged cities. The crusaders suffered severely from it, attacking the Egyptian port city of Damietta in 1218. The troops of Louis IX, who besieged Cairo in 1268, also suffered from scurvy when the Nile overflowed its banks and the flood carried away all their food supplies.

For centuries, scurvy was an ominous companion not only to soldiers of land armies, but also to sea travelers: during long sea voyages, sailors, with sufficient food supplies, were deprived of fresh fruits, vegetables and fresh meat(it was usually replaced with corned beef). Thus, in the expedition of Vasco de Gama, who paved the way to India around Africa (1497-1499), 60% of the entire crew died due to scurvy. The same tragic fate befell the Russian navigator V. Bering in 1741.

Another historical fact– death from scurvy on March 18, 1914 of the Russian hero-polar explorer G.Ya. Sedov, whose expedition is traditionally called “the first Russian expedition to the North Pole.”

The history of vitamins: James Lind and the “lemon riots”

From brief history vitamins, it is known that in 1747, the Scottish physician James Lind, while on a long voyage, conducted a kind of experiment on sick sailors. By introducing various acidic foods into their diet, he discovered the property of citrus fruits to prevent scurvy.

Continuing his bold experiment, he introduced sauerkraut, malt wort and a kind of citrus syrup into the ship's diet. Of course, during this period it was too early to talk about the history of the discovery of vitamins, but as a result of consuming the above products during the voyage, Lind did not lose a single sailor from scurvy, which was an unheard of achievement for that time!

In 1753, Lind published his Treatise on Scurvy, in which he proposed the use of lemons and limes to prevent scurvy. However, these views were not immediately recognized. Stories are even known of the so-called “lemon riots,” during which sailors, refusing to drink lemon juice, threw all their supplies overboard.

It was not until 1795 that lemons and other citrus fruits became a standard addition to the diet of British sailors.

Beriberi disease due to vitamin deficiency

What other milestones in the short history of vitamin discovery are most noteworthy?

In 1890, the Dutch doctor Christian Eijkman arrived on the island of Java to work in the prison hospital. Here he observed the prisoners terrible disease: the patients' legs and arms went numb, and paralysis of the limbs occurred. Hence the very name of the disease - beriberi, i.e. fetter.

At that time, Aikman did not know that beriberi disease occurs due to a lack of vitamins, but a random doctor’s observation of chickens walking in the courtyard of the prison hospital helped to find out the cause of this disease.

He noticed that caged chickens fed hulled rice showed signs of beriberi disease. Many of them eventually died. The chickens that roamed freely around the yard were healthy because they found a wide variety of food for themselves. Eijkman never found out what substances were missing from the purified rice, but after the doctor began feeding the sick birds with unrefined rice bran, the disease subsided.

Later it was scientifically proven that beriberi disease develops due to a lack of vitamins. Thus, the Dutch physician Christian Eijkman unwittingly made his contribution to the history of the study of vitamins.

Who discovered vitamins: Nikolai Ivanovich Lunin

Who said vitamins exist? Who discovered the vitamin, giving people hope of getting rid of many diseases?

One of the scientists who studied vitamins was the Russian pediatrician Nikolai Ivanovich Lunin, who in 1880, in his doctoral dissertation “On the importance of inorganic salts for animal nutrition,” first scientifically substantiated that vitamins exist.

Not yet knowing about the existence of vitamins, Nikolai Lunin wrote: “It is impossible to provide the life of animals with proteins, fats, sugar, salts and water...”

The basis for such conclusions was the following scientific experiment. Lunin divided the experimental mice into two groups. He fed some with all the known components of cow's milk: proteins, fats, carbohydrates, mineral salts. Another group of mice ate natural milk. Mice fed constituent components milk died within 2-3 weeks. The mice that received natural milk felt normal. As a result, the scientist concluded that food, in particular milk, contains small amounts of unknown but vital substances. Lunin did not then think that this discovery was vitamins.

Nikolai Ivanovich Lunin’s conclusion about vitamins was received with hostility by the scientific community. Other scientists were unable to reproduce his results. One reason was that Lunin used cane sugar, while other researchers used milk sugar, which was poorly refined and contained some vitamin B.

Lunin became a pediatrician, and his role in the discovery of vitamins was forgotten for a long time. But history inexorably took its course, accumulating more and more scientific facts, indicating the existence of vitamins.

In 1906, the English biochemist Frederick Hopkins, independently of N.I. Lunina, also suggested that in addition to proteins, fats, carbohydrates, etc. food contains some other substances necessary for the human body. Hopkins called these substances “additional food factors.”

Who else discovered vitamins: the teachings of Casimir Funk

In 1911, the Polish physician and biochemist Casimir Funk, working in London, isolated a substance from rice bran, a small amount of which cured the paralysis of pigeons (beriberi disease, which was caused by feeding pigeons only husked rice). It was vitamin B1. Chemical analysis of the isolated substance showed that it contains nitrogen in the amino group. In his doctrine of vitamins, Funk named the resulting substance with this very word (from Latin word vita - life and English amine - containing nitrogen), and the drug made on the basis of this substance was called “Vitamine”. "Vitamin" began to be successfully used in medical practice for the treatment of beriberi.

Funk suggested that other diseases - scurvy, pellagra, rickets - could also be caused by a lack of substances similar to vitaminine. This gave rise to a series of other great discoveries.

However, it is not Funk, but the Hungarian scientist Szent-Gyorgyi who is considered the discoverer of vitamin C. He was not interested in vitamins themselves, but during experiments in 1928, from oranges, cabbage and red peppers, he obtained a substance that helped transfer hydrogen atoms from one compound to another. He called this substance hexuronic acid.

The history of the discovery and study of vitamins by Hoist and Fröhlich

How did “Vitamin” become “Vitamin”? Following Funk's revolutionary discovery (for which for some reason he was never awarded Nobel Prize) in the first half of the 20th century. Other vitamins were also discovered.

In 1912, the Norwegians Hoist and Fröhlich made their contribution to the history of the study of vitamins: they isolated the active substance of vitamin C. It turned out that this vitamin, unlike vitamin B1 discovered by Funk, does not contain an amino group. Therefore, Jack Cecil Drummond in 1920 proposed remove the "e" from the word uitamine. It turns out vitamin. So vitamines became vitamins.

Later it turned out that not only vitamin C, but also many other vitamins do not contain an amino group, but the term “vitamins” is firmly assigned to compounds of this group.

History and modernity: the benefits of vitamins for human health

Vitamins are so different, but still they are together. Currently, about 30 vitamins are known and studied. They are all very different in their own way chemical structure so give them precise definition From a chemical point of view it is impossible. Physical properties Vitamins are as diverse as their chemical nature. The physiological effects of these substances also differ, but all vitamins have an impact on human health. A logical question arises: on what grounds can this or that substance be classified as a vitamin?

The answer, oddly enough, lies in the phrase familiar to us from childhood: “vitamins are our health.” Its meaning is so obvious that we have long stopped attaching meaning to these words. But in vain! After all, in fact, it is absolutely impossible to ensure full health without vitamins.

It turns out that vitamins are those natural organic compounds that, in small quantities, are absolutely necessary for the normal functioning of a living organism.

So, having received information about the history of vitamins, their past and present, we can summarize - why are these compounds so necessary for humans? The fact is that without them, metabolism in the body cannot fully function. Vitamins ensure normal functioning nervous system, muscles, cardiovascular and other systems. The content of vitamins in the body determines the level of mental and physical performance; the endurance and resistance of the body to the influence of adverse factors depend on it. external environment, including infections, toxins, stress, radiation, etc. So the importance of vitamins for human health is difficult to overestimate.

How do vitamins get into the body? In the human body, most vitamins are not synthesized; some are synthesized by beneficial intestinal microflora and tissues, but in small quantities. Therefore, vitamins must be supplied in sufficient quantities with food.

Before late XIX For centuries, people had no idea that food contains not only nutrients, but also something else.

In the 19th century, scientists already became aware of proteins, fats and carbohydrates. Many were sure that this main value food products. If these substances are there, and in a certain ratio, then nothing else is needed. However, life invariably refuted the scientific theory that seemed so logical. Many attempts have been made to get to the bottom of the truth. But the Nobel Prize was awarded for the greatest contribution to the discovery of vitamins. True, the choice of these “heroes” does not seem justified to everyone to this day...

From sailors to mice

One of the main refutations of the “vitamin-free” theory was the English and Spanish sailors. While making multi-day sea voyages, they regularly received proteins and fats... but lost their teeth. They were overcome by scurvy. Of the 160 participants in the famous Vasco da Gama expedition to India, 100 people died from this disease. It quickly became clear that a daily serving of pine needle or lemon decoction effectively prevents scurvy. The question arose: what is so miraculous about these plants?

Japanese sailors had another scourge - beriberi disease, that is, inflammation of the nerves, from which a person stopped walking and died. Beriberi also persecuted the population of Indochina, including the European military and especially prisoners in prisons. The commander of the Japanese fleet solved this problem: in addition to the usual polished rice and fish, he ordered the sailors to be given meat and milk. And again the question: why did it work?

The first attempt to find out what is in food, besides proteins, fats and carbohydrates, was made by a Russian scientist Nikolai Lunin. He fed laboratory mice milk, but not real milk, but assembled like a construction set: separately milk protein, fat, milk sugar and minerals (they already knew about minerals then). So, all the components are there, but the mice died! In contrast to the control group, which was given normal milk. In 1880, Lunin concluded: if it is impossible to provide life with proteins, fats, sugar, salts and water, then it follows that milk, in addition to casein, fat, milk sugar and salts, contains other substances that are essential for nutrition. However, then this idea did not receive recognition, and the experience itself was almost forgotten.

Count chickens by rice

In 1889-1896 in Indonesia, doctor Christian Eijkman, on instructions from the military, tried to overcome beriberi. He experimented on chickens. Nothing worked out until... the worker in the chicken coop changed. The chickens suddenly began to recover on their own. By chance, doctors learned that the former employee fed the chickens peeled (polished) rice - the same kind that was supplied to feed military personnel on ships and prisoners in prisons. And the new employee switched the birds to brown rice. Now we know that rice bran contains vitamin B1 (thiamine), the deficiency of which leads to inflammation of the nerves. And then Aikman and his colleagues were at a loss. As a result, they decided that there was some kind of infection or toxins in the peeled rice. Nothing of the kind was found, but the admirals ordered the purchase of brown rice, and that was where everything calmed down.

In 1911-1913, a real boom began among scientists to search for “something else” in food. And the young Polish biochemist Kazimir Funk succeeded. He isolated a crystalline biologically active substance from rice bran, then from yeast. Subsequently, it became clear that it was not even vitamin B1, but a mixture of B vitamins. Since they contained nitrogen, Funk came up with the name “vitamin”: from the Latin vita - “life”, and amin - “nitrogen”. Later it turned out that not all vitamins contain nitrogen, but they no longer abandoned the term.

The path to the pedestal

Several studies were immediately carried out in different countries. Perhaps the most notable was the work of the English biochemist Frederick Gowland Hopkins, who, in fact, repeated the experiment of Nikolai Lunin, but more carefully and with more purified substances. His experiments on rats confirmed that milk contains some special substances, without which growth and development are impossible. However, one should not consider Hopkins a plagiarist. For example, he discovered the amino acid tryptophan (from which the body forms the “joy hormone”, which is responsible for mood and appetite). In 1912, he stated that there were additional factors in foods that were extremely important for health.

Year after year, groups of scientists and individual luminaries added new vitamins to the list. By 1929 it had already become clear that this was extremely important discovery. It is difficult to name a process in the body where vitamins are not involved: from the birth of a new life to the prevention of aging. They are needed for both prevention and treatment. Then, in 1929, it was decided to give the Nobel Prize in Physiology or Medicine for vitamins.

After a long and heated debate, Christian Eijkman and Frederick Gowland Hopkins became laureates. Why them? More precisely, why only them? This issue has caused a lot of discussions, disputes and quarrels in scientific circles. Perhaps, in fact, it would be possible to mention other scientists whose contribution to the discovery of vitamins was at least no less than that of these two. But... history does not know the subjunctive mood.

Vitamins discovered new era in all branches of medicine, and more and more new ways of using them are still being discovered. In some cases they are used to treat serious illnesses, in others, they enhance the effect of drugs and allow you to get by with much smaller doses. If there were no vitamins in our food, we would get sick more often and more seriously.

The power of vitamins

We fight the radicals

During the metabolic process, intermediate compounds are formed in the body - free radicals. Their number usually increases with any negative impacts- infection, pollution environment, muscular and neuropsychic overload, radiation, ultraviolet irradiation, overheating, hypothermia, etc. Free radicals are very unstable, extremely active particles, ready to oxidize everything in their path. Their action affects our appearance, resulting in wrinkles, dry skin, loss of muscle and skin tone. Because of them, the immune system is suppressed, tissues are damaged and cells are destroyed. It is believed that free radicals are one of the main causes of almost all diseases. Protecting the body from them means prolonging youth and the active part of life. Antioxidants, which are vitamins, are able to combine with free radicals and neutralize their harmful effects. With their help, the cell can function without damage. The strongest antioxidants are carotenoids, such as.

Everyone probably knows that vitamins are an essential part of food. They often say: “This food is healthy, it contains a lot of vitamins.” But few people know exactly what vitamins are, how they were discovered, what foods they contain, and what significance they have for our health.

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Regional scientific-practical conference schoolchildren “Biological sciences: past, present, future”

Direction: history of biology

History of the discovery of vitamins

Samutkina Anna, 3rd grade

Bimskaya secondary school

Scientific adviser:

first category biology teacher

Samutkina Elena Gennadievna

Elabuga 2012

Introduction……………………………………………………………..2

Main part

History of the discovery of vitamins…………………………………3

The concept of vitamins……………………………………………………….5

What you need to know about vitamins……………………………………………………5

Conclusion………………………………………………………...9

Used literature………………………………………………………10

Introduction

Every person wants to be healthy. Health is a wealth that cannot be bought with money or received as a gift. People themselves strengthen or destroy what is given to them by nature. Nutrition plays a big role in this. The food we eat contains various substances. To the irreplaceable, vital important components Nutrition includes vitamins along with proteins, fats and carbohydrates.

Everyone probably knows that vitamins are an essential part of food. They often say: “This food is healthy, it contains a lot of vitamins.” But few people know exactly what vitamins are, how they were discovered, what foods they contain, and what significance they have for our health.

Target:

1. Familiarize yourself with the history of the discovery of vitamins;

1. Form general idea about vitamins;
2. Get acquainted with their classification, representatives and meaning;

Object of study: vitamins.

Subject of research: history and need for the use of vitamins in modern society.

Research objectives:

1. Find out the history of the discovery of vitamins.

1. Get acquainted with the most important representatives of vitamins.
2. Show the importance of vitamins for human health.

Research methods: comparative method.

Relevance: Vitamins have unique properties. Insufficiency of vitamins or their complete absence, as well as excess vitamins, can not only adversely affect the human body, but also lead to the development of serious diseases.

Main part

History of the discovery of vitamins

The importance of certain types of food in preventing certain diseases has been known since ancient times. So, the ancient Egyptians knew that the liver helps against night blindness. It is now known that night blindness can be caused by a lack of vitamin A.

In 1747, Scottish physician James Lind, while on a long voyage, conducted a kind of experiment on sick sailors. By introducing various acidic foods into the diet, he discovered the property of citrus fruits to prevent scurvy. In 1753, Lind published A Treatise on Scurvy, in which he proposed the use of lemons and limes to prevent scurvy. However, these views were not immediately recognized.

James Cook proved in practice the role of plant foods in preventing scurvy by introducing sauerkraut, malt wort and a kind of citrus syrup into the ship's diet. As a result, he did not lose a single sailor to scurvy - an unheard of achievement for that time. In 1795, lemons and other citrus fruits became a standard addition to the diet of British sailors. This gave rise to extremely offensive nickname sailors - lemongrass. The so-called lemon riots are known: sailors threw barrels of lemon juice overboard.

IN 1880 Russian biologist Nikolay Lunin from University of Tartufed experimental mice separately all the known elements that make up cow's milk: sugar, proteins, fats, carbohydrates, salts. The mice died. At the same time, mice fed with milk developed normally. In his dissertation (thesis) work, Lunin concluded about the existence of some unknown substance necessary for life in small quantities. Lunin's conclusion was met with hostility by the scientific community. Other scientists couldn'treproduce its results. One of the reasons was that Lunin usedcane sugar, while other researchers usedmilk sugar, poorly refined and containing some vitamin B.

In subsequent years, evidence of the existence of vitamins accumulated. So, in1889Dutch doctor Christian Eijkmandiscovered that chickens get sick when they eat boiled white ricetake it, and when rice bran is added to food, they are cured. The role of brown rice in preventing beriberi in humans has been discovered in1905William Fletcher. IN 1906Frederick Hopkinssuggested that in addition to proteins, fats, carbohydrates, etc., food contains some other substances necessary for the human body. The last step was taken in1911Polish scientists Kazimir Funk, who worked in London. He isolated a crystalline preparation, a small amount of which cured beriberi. The drug was named "Vitamine", from the Latin vita - “life” and English amine - " amine", a nitrogen-containing compound. Funk suggested that other diseases -scurvy, pellagra, rickets- can also be caused by a lack of certain substances.

IN 1920Jack Cecil Drummondsuggested removing the “e” from the word “ vitamin ", because recently openedvitamin Cdid not contain an amine component. This is how vitamins became vitamins.

IN 1929Hopkins And Aikmanreceived for the discovery of vitaminsNobel Prize, but Lunin and Funk did not receive it. Lunin became a pediatrician, and his role in the discovery of vitamins was forgotten for a long time. IN1934 V LeningradThe First All-Union Conference on Vitamins took place, to which Lunin (a Leningrader) was not invited.

IN 1910s, 1920s And 1930sOther vitamins were also discovered. IN1940sThe chemical structure of vitamins was deciphered.

IN Linus Pauling, two-time Nobel Prize winner, shocked medical world his first book, “Vitamin C, the Common Cold and Flu,” in which he provided documentary evidence of the effectiveness of vitamin C. Since then, “ascorbic acid” remains the most famous, popular and indispensable vitamin for our Everyday life. Over 300 biological functions of the vitamin have been studied and described. The main thing is that, unlike animals, humans cannot produce vitamin C themselves and therefore its supply must be replenished daily.

Concept of vitamins

Vitamins are a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature. This is a team of chemical nature organic matter, united on the basis of their absolute necessity forheterotrophic organismas part of food. Vitamins are found in food in very small quantities and are therefore classified asmicronutrients.

Vitamins (from the Latin vita - “life”) are substances that the body requires for normal functioning.

What you need to know about vitamins

1. When milk is boiled, the amount of vitamins it contains is significantly reduced.
2. On average, Europeans eat vegetables grown in greenhouses or after long-term storage for 9 months a year. Such products have more low level vitamin content compared to vegetables from open ground.

1. After three days of storing food in the refrigerator, 30% of vitamin C is lost (at room temperature this figure is 50%).
2. When food is thermally processed, from 25% to 90-100% of vitamins are lost.
3. Vitamins are destroyed in light (vitamin B 2 very active), vitamin A is susceptible to ultraviolet rays.
4. Vegetables without peel contain significantly less vitamins.
5. Drying, freezing, mechanical restoration, storage in metal containers, pasteurization reduce the content of vitamins in the original products.
6. The content of vitamins in vegetables and fruits varies very widely in different seasons.

Conclusion

All life processes occur in the body with the direct participation of vitamins. Vitamins play vital role in maintaining immunity, i.e. they make our body more resistant to disease.

The first foundations of practical vitaminology were laid by Russian explorers and sailors. These were the Siberian Cossacks Rebrov, Dezhnev, Poyarkov, Khabarov and others. Descriptions of the life and work of these pioneers of Russian geography contain facts that speak of their struggle with the terrible scourge of all travelers of that time - scurvy; as well as the use of coniferous plants and
various herbs.

In 1820, naval doctor P.S. Vishnevsky, in his book “The Experience of Marine Military Hygiene or a Description of Means Contributing to the Preservation of the Health of People Serving at Sea,” was the first in the world, 60 years before the discovery of vitamins, to express the idea of ​​the existence of a substance that promotes the proper functioning of the body.

In 1880 N.I. Lunin was the first to prove that in addition to the known essential components of food - proteins, fats, carbohydrates, water and minerals - some additional substances are needed, without which the body cannot exist normally. Later, the conclusions of N.I. Lunin were confirmed by other scientists. At the suggestion of the Polish researcher K. Funk, who conducted experiments on isolating from rice
active principle bran (1911-1912), these additional food factors were called vitamins (amines of life), since the substance he isolated from rice bran contained an amino group. Since then, the term has taken root in science, although the chemical structure of many vitamins does not contain an amino group.

Used Books

1. Health magazine, No. 3, March 2007
2. Schoolboy Yu.K. Human. Complete encyclopedia. – M.: Eksmo, 2011.
3. Electronic resource: http://www.vitamini.ru/

Today, many people don’t even wonder who discovered vitamins; it seems that people have always known about them, but this is not so. It was a Russian scientist who first proved the presence of new substances, but the full-fledged era of the discovery of vitamins began only 30 years later.

Many people think that vitamins have been known for a long time, but this is not reliable; only at the end of the 19th century was the discovery and recognition of the presence of some nutrients present in food made. Before this period, there was a definition that all food was made up of protein, fats, various minerals, sugar and salts. The Russian doctor N.I. Lunin succeeded in discovering vitamins; in accordance with the existing dogma, the doctor made a certain mixture, in his opinion, from the ingredients that are included in milk (fats, salt, casein, sugar), and began to feed the substance to the mice. After some time, the experimental subjects began to die, but the other team, who ate a natural product (milk), felt great. Lunin was prompted to this test by the following incident: sailors who received food from fat and proteins, sugar, fell ill with various diseases (cinga, etc.).
By the way, the well-known Nobel award for the study of vitamins was received not by a domestic chemist, but by the Englishman F.G. Hopkins and the European H. Aickman in 1929. It has been proven that nutrition includes something unknown, extremely necessary for the body, the very name “vitamins” http://www.factor4life.ru/vitaminyi-now-foods"was named by a scientist from Poland, Casimir Funk, this happened 31 years after the discovery of such a group of microelements, i.e. in 1911, in addition to this honor, a scientist from Poland was able to extract vitamin B1 as crystals; the source for Funk’s experiment was the husk of brown rice.
It is with at this moment an era of continuous discovery of all kinds of vitamins and their subgroups has begun; today a current table with the names of vitamins has been created (approved in 1956), for your information, all names were approved in letter order, i.e. At first, the discovered vitamin was named Vitamin A (http://www.factor4life.ru/beta-karotin-90-kaps.), then vitamin B and so on.
Existing vitamins are divided into two large categories: fat-soluble and water-soluble, but modern advances have greatly shaken this paradigm; forms of vitamins have been studied that are soluble in both water and fat. Advanced health science has clearly determined the relationship between most ailments and the lack or oversaturation of certain vitamins; the whole point is often in the food that people eat, which may be deprived of any vital vitamins, or oversaturated. For example, a low content of vitamin C in food provokes scurvy, and at the beginning of the twentieth century they solved a national problem in Japan and Korea, as well as some countries in Indonesia, where the population began to suffer from beriberi disease, by trivially replenishing the lack of vitamin B1. The key role and indispensability of vitamins in everyday life cannot be overestimated; the vast majority of vitamins are not synthesized inside the body, it is for this reason that it is necessary to regularly provide them with foods and vitamin-mineral complexes, preferably plant-based.

Vitamins.

Questions:

1. History of the development of the doctrine of vitamins 1

2. The role of vitamins in the life of plants, humans and animals 3

3.Classification and nomenclature of vitamins 6

4.Characteristics of the most important vitamins 7

4.1Water-soluble vitamins. 7

4.1.1Vitamin B1 7

4.1.2Vitamin B2 (riboflavin). 7

4.1.3Vitamin PP 8

4.1.4Vitamin B6 9

4.1.5Vitamin Sun 9

4.1.6Vitamin B3 10

4.1.7Vitamin B12 10

4.1.8Vitamin C 11

4.1.9Vitamin P 11

4.1.10Inositol. 12

4.1.11Biotin (H) 12

4.2 Fat-soluble vitamins. 13

4.2.1Vitamin A 13

4.2.2Vitamin D 14

4.2.3Vitamin E 14

4.2.4Vitamin K 15

4.3 Vitamin-like substances. 16

4.3.1 Para-aminobenzoic (PABA). 16

4.3.2S-methylmethionine (U). 16

4.3.3Vitamin F 17

4.3.4Vitamin N 17

4.3.5Vitamin B13 18

4.3.6Vitamin B15 18

5.Obtaining medicinal preparations of vitamins 18

6. Antivitamins 19

Additional literature:

Vitamins. Ed. Smirnova. -M.1964.

Oberbeil K. Vitamins healers. /Trans. with him. S. Baricha. I. Livshits. Companions of our health./ - Mn.: Paradox, 1997. - 448 p.

Sharov N.P. Vitamins and their significance. 1989.

Carl Lowe. All about vitamins. M. 1995.

Petrovsky K.S. and other vitamins all year round. 1986.

Matusis I.I. Vitamins and antivitamins. 1975.

Vladislavsky About your diet, man. M. 1990.

Vitamins - low-molecular organic compounds of various chemical natures, which are necessary for living organisms in small quantities, are essential components of food or feed, and ensure the normal course of biochemical and physiological processes by participating in the regulation of metabolism.

Vitamins are not included in the structure of tissues and are not energy substances - this explains the low need for them. Despite this, they have a significant impact on protein, carbohydrate, lipid, and mineral metabolism, improve the use of all nutrients, the health of humans and animals, and help increase their productivity.

1. History of the development of the doctrine of vitamins

1490 During the voyage of Vasco de Gamo from Portugal to India, out of a team of 160 sailors, 60 survived, 100 were killed by scurvy.

1519-1522 Magellan's journey. Of the 265 people, 248 died from scurvy.

1535 Mac Courtier learned from the American Indians that scurvy could be cured with tea made from the bark and needles of coniferous trees. American pine, from whose needles a decoction was prepared, was considered the tree of life.

1741 Vitus Bering died of scurvy during the retribution of the North.

1914 G.Ya. Sedov died for the same reason.

In the 16th century, infusions and decoctions of herbs in Rus' were used as an anti-scurvy remedy. In the 17th century they knew about the medicinal properties of rose hips. In the fight against night blindness, polar bear liver and rib oil were used.

Peter I demanded the collection of herbs for sailors.

1753 James Lind (Scottish doctor) wrote "Treatise on Scurvy." I studied the cause of the disease. 20 patients were given sidor, diluted sulfuric acid, sea water, vinegar, medicine, and two received oranges and lemons (the latter recovered).

In the XVIII century. Europeans realized that scurvy could be fought with diet. At the beginning of the twentieth century. Hundreds of thousands of residents of Egypt, Romania, Italy, and the southern United States suffered from pilagra. Up to 90% of children in the working outskirts of Vienna, London, New York, and Moscow suffered from rickets.

60-70 XIII century. James Cook, on a long voyage from England to Akiania, loaded the holds with fresh food and sauerkraut. Not only did they not suffer from colds, but also from scurvy. They had the character of mass epidemics.

1795 The Admiralty of England obliged captains to give linden juice to sailors.

1872 voyage 272 days, 276 crew members, 169 became ill with Buri-Beri, 25 died.

September 18 1880. 26 year old doctor Nikolai Ivanovich Lunin defended his dissertation at a meeting of the Medical Council of Yuryev " On the importance of inorganic salts for animal nutrition". To feed mice, I used a diet composed of casein, milk sugar, fat, purified from minerals - they died after 11-21 days; when adding a mixture of minerals, they died after 20-30 days. Conclusion: "From this it follows that in milk , in addition to casein, fat, milk sugar. salts also contain other substances essential for nutrition."

After 17 years ( 1897.)works were published Christian Eijkman (Dutch military doctor who worked in a hospital on the island of Java in 1890-1899). When I fed chickens from the hospital kitchen, a disease similar to Beriberi appeared. He put forward theories of the disease: 1st - infectious: he infected chickens with the secretions of patients and remained healthy; 2nd experiment: fed with polished rice; 3rd experiment: added bran to rice.

1911. Kazimir Funk (Polish biochemist), when checking Eijkman’s experiments (suggested a lack of proteins), isolated a crystalline preparation from rice bran that healed pigeons from beriberi. Named him vitamin . In 1914 he wrote the book " Vitamins", where he first gave the concept of vitamin deficiency.

Hopkins (English biochemist) conducted experiments like Lunin, and suggested that these substances should be classified as catalysts.

1922 Hopkins and Aickman were awarded the Nobel Prize for their research in fermentology.

1918 Vitamin D discovered.

In the 20s, vitamins E, B12, C were discovered. Later in the 50s, lipoic acid, pangamic acid, and vitamin U were discovered (Matusis, 1975). That. only in the twentieth century. Thanks to the study of vitamins, the cause of diseases such as scurvy, polyneuritis, rickets, pellagra, night blindness, etc. was clarified.