In sock :vitamin raw powder , Vitamin C,Vitamin B12, Vitamin K2, Vitamin D3, Vitamin raw material ,vitamin B9
Grade: Food grade, feed grade, medical grade
Purity:99%
what is Vitamin?
Vitamins are a type of trace organic substances that humans and animals must obtain from food in order to maintain normal physiological functions. They play an important role in the growth, metabolism, and development of the human body. Vitamins neither participate in the formation of human cells nor provide energy for the human body in the body
The origin of various vitamins:
1. Vitamin A: Anti-dry eye vitamin, also known as beauty vitamin, fat-soluble. Discovered by Elmer McCollum and M. Davis between 1912 and 1914. Not a single compound, but a series of derivatives of retinol (retinol is also translated as vitamin A alcohol, rosin oil), also known as anti-dry eye vitamins. It is mostly found in cod liver oil, animal liver, and green vegetables. Lack of vitamin A is prone to night blindness.
2. Vitamin B1, thiamine, also known as anti-beriberi factor, anti-neuritis factor, etc., are water-soluble vitamins. It was discovered by Casimir Funk in 1912 (one said 1911). It usually exists in the form of thiamine pyrophosphate in organisms. It is mostly found in yeast, grains, liver, soybeans, and meat.
3. Vitamin B2, riboflavin, water-soluble. Discovered in 1926 by D. T. Smith and E. G. Hendrick. Also known as vitamin G, it is mostly found in yeast, liver, vegetables, and eggs. Lack of vitamin B2 is prone to inflammation of the mouth and tongue (oral ulcers) and so on.
4. Vitamin PP, also called vitamin B3, is water-soluble. Discovered by Conrad Elvehjem in 1937. Including niacin (niacin) and niacinamide (niacinamide) two substances, both belong to pyridine derivatives. It is mostly found in nicotinic acid, nicotine acid, yeast, grains, liver, and rice bran.
5. Vitamin B4, it is no longer regarded as a real vitamin at this stage. Choline was discovered by Maurice Gobley in 1850. One of the vitamin B family, was first isolated from pig liver in 1849. Since then, choline has been considered as a component of phospholipids. In 1940, Sura and Gyorgy Goldblatt showed that it has vitamin properties based on their respective work. Eggs, animal brains, brewer's yeast, malt, and soy lecithin are higher in content.
6. Vitamin B5, pantothenic acid, water-soluble. Discovered by Roger Williams in 1933. Also known as ubiquitin. It is mostly found in yeast, grains, liver, and vegetables.
7. Vitamin B6, pyridoxine, water-soluble. Discovered by Paul Gyorgy in 1934. Including pyridoxine, pyridoxal and pyridoxamine. It is mostly found in yeast, grains, liver, eggs, and dairy products.
8. Biotin, also known as Vitamin H or Coenzyme R, is water-soluble. It is mostly found in yeast, liver, and grains.
9. Vitamin B9, folic acid, water-soluble. Also known as pteroyl glutamate, pteroyl monoglutamate, vitamin M or leaf essence. It is mostly found in vegetable leaves and liver.
10. Vitamin B12, cyanocobalamin, water-soluble. Discovered in 1948 by Karl Folkers and Alexander Todd. Also known as cyanocobalamin or coenzyme B12.
11. Inositol, water-soluble, cyclohexanol, vitamin B-h. It is mostly found in the heart and meat.
Vitamin C, ascorbic acid, water-soluble. Discovered by James Lind in 1747. Also known as ascorbic acid. It is mostly found in fresh vegetables and fruits.
12. Vitamin D, calciferol, fat-soluble. Discovered by Edward Mellanby in 1922. Also known as calciferol, anti-rickets vitamins, there are mainly vitamin D2, ergocalciferol, and vitamin D3, cholecalciferol. This is a vitamin that the human body can synthesize in small amounts. It is mostly found in cod liver oil, egg yolk, dairy products, and yeast.
13. Vitamin E, tocopherol is fat-soluble. Discovered in 1922 by Herbert Evans and Katherine Bishop. There are mainly four types: α, β, γ, and δ. It is mostly found in eggs, liver, fish, and vegetable oil.
14. Vitamin K, naphthoquinones, fat-soluble. Discovered by Henrik Dam in 1929. It is a collective name for a series of naphthoquinone derivatives, mainly natural vitamin K1 from plants, vitamin K2 from animals, and synthetic vitamin K3 and vitamin K4. Also known as coagulation vitamins. Mostly found in spinach, alfalfa, cabbage, liver
