The History of Vitamins: From Discovery to Modernity

Humans have always recognized the connection between nutrition and health, yet the path to modern food supplements spans millennia. When you think of food supplements now, capsules and powders probably come to mind, but how did humanity arrive at modern food supplements?

Ancient Times: The Emergence of Natural Remedies

In ancient Egypt, honey was revered as a potent elixir, valued not only for its sweetness but also for its antiseptic and immune-boosting properties. The ancient Greeks used garlic to increase vitality, especially among Olympic athletes. Traditional Chinese medicine utilized ginseng and medicinal mushrooms, believing both could increase energy and prolong life. In India, the medicinal properties of turmeric and ashwagandha were well-known as anti-inflammatory and stress-relieving agents. These early remedies were the world's first food supplements.

The Scientific Revolution: A Turning Point

In the 19th century, science began to reveal the secrets of nutrition.

In 1838, the Dutch chemist Gerrit Jan Mulder began talking about one chemical substance: protein. He considered protein an important element of human nutrition.

At the end of the 19th century, the Japanese naval physician Takaki Kanehiro linked the frequent occurrence of beriberi, a disease that causes loss of sensation in the legs and heart failure, to the poor diet of sailors. He suggested that the spread of beriberi was due to a lack of protein in the diet.

Then, the Dutch physician Christiaan Eijkman, observing chickens, discovered that those fed polished white rice developed symptoms similar to beriberi, while those fed brown rice remained healthy. Christiaan Eijkman continued his research and noticed that prisoners, who were also fed white rice, suffered from beriberi.

What could be the cause of this - the rice processing itself?

At the beginning of the 20th century, the Polish biochemist Casimir Funk began to study the husks and bran removed from white rice. Through experiments on pigeons, he found that the pigeons fed white rice got sick, but their health improved after they were given rice bran and yeast. These studies confirmed Takaki Kanehiro's theory about the link between nutrition and beriberi, but the cause of the disease turned out to be a lack of other substances, not a protein deficiency. In 1912, Casimir Funk noted in his theory that this substance was a nitrogen-containing compound, and he called it "vitamine," which came from the Latin words "Vita" (life) and "Amine" (nitrogen-containing compound).

This discovery - that specific diseases could be caused by malnutrition - proved to be a turning point in scientific thought.

Based on Casimir Funk's experiments, other scientists began identifying other important micronutrients whose deficiencies were linked to various diseases. They continued to name vitamins alphabetically (A, B, C...) in the order of their discovery. Later, the final "e" was removed from the word "vitamine" when it was determined that not all compounds were "amines," meaning they did not contain nitrogen.

The American biochemist Elmer Verner McCollum conducted experiments on various animals and discovered a substance that is fat-soluble and essential for growth. This substance is known today as Vitamin A. The substance obtained from rice bran was called Vitamin B, but it was later discovered that this substance was actually eight different water-soluble vitamins. Each of them was given its own name and assigned a number in the order of its discovery.

Today, four fat-soluble vitamins - A, D, E, and K - are considered important elements for human health. There are also nine known water-soluble vitamins:

• B1 - Thiamine

• B2 - Riboflavin

• B3 - Niacin

• B5 - Pantothenic Acid

• B6 - Pyridoxine

• B7 - Biotin

• B9 - Folate

• B12 - Cobalamin

• C - Ascorbic Acid

Vitamin K is out of alphabetical order. It was discovered by the Danish biochemist Carl Peter Henrik Dam in 1929. The name K comes from the Danish word "Koagulation," meaning coagulation, which notes this substance's important role in the process of coagulation (blood clotting). The last vitamin, B12, was discovered in 1948.

The discovery of vitamins revolutionized medical and nutritional science, and today we know that each vitamin is vitally important for the body. Food supplements are becoming increasingly innovative and accessible. Taking vitamins and minerals in the form of capsules, tablets, powders, and liquids is now a part of many people's lives. Scientists have not only learned how to compensate for micronutrient deficiencies in the body but have also created high-tech formulas that are absorbed by the body with maximum effectiveness.