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Vitamins are essential for the proper functioning of our body. Their deficiency is often linked to serious pathological states and for this is the reason why we need to take them daily through food, especially of plant origin.

Vitamins were first discovered in 1912 as a set of organic compounds essential to human life. The term was coined by the Polish-born biochemist Casimir Funk who first discovered a vital organic substance (that will be later named vitamin B1) that healed beriberi patients.


From that day forward, many other substances were found, up to the 13 vitamins known today, divided in fat soluble vitamins and water soluble vitamins.

This organic matter belongs to the category of micronutrients: molecules that are necessary for human life in limited quantities. They must be introduced through food because our body, in most cases, is unable to produce them independently.

What are vitamins for and how to take them?

There are 13 different vitamin compounds, each one with different functions but equally important for our life and health. Some of them are involved in metabolism and are an important cofactor in enzymatic reactions; other vitamins are considered powerful antioxidants and are essential for the health of our organs and immune system. All of the vitamins are present in food, in most cases of plant origin. In fact, plants are able to independently produce their own vitamins. A balanced diet rich in plant products such as fruit and vegetables is therefore often sufficient to allow our body to take in adequate quantities of (almost) all vitamins. There are some exceptions such as vitamin B12 which is present only in foods of animal origin.

Vitamins are divided into two main groups: Water soluble vitamins and Fat soluble vitamins

Water-soluble vitamins are easily assimilated by the body and can be easily eliminated, if taken in excess. For this reason, water-soluble vitamins can be taken for long periods, without causing side effects. Among them we have vitamin C, PP and the whole group of Vitamin B.  

Fat soluble vitamins (eg Vitamin A, E, F and Vitamin D) are not soluble in water but in the fats: this reason why they are naturally present in foods that contain a higher percentage of fats (such as milk, walnuts, etc.) and can be assimilated only together with dietary fats. Generally, a diet too low in fat may cause a lack the body of this precious vitamin group. Vitamins A, E, F are extremely important for cell integrity: they are powerful antioxidants and are are very important in the formation of cell membranes. Vitamin D, on the other hand, is essential for the the development and well being of the bone structure.