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a·scor·bic ac·id(as-kōr'bik as'id),
vitamin CA vitamin that promotes the growth, formation and maintenance of bones and teeth, the repair of tissues and blood vessels, and increases resistance to infections; it is ingested in the diet in citrus fruits, tomatoes and leafy green vegetables.
vitamin(vi'ta-min) [L. vita, life, + amine]
Only vitamins A, D, and K are made within the body. The rest must be consumed in the diet. Vitamin A is formed from its precursor, carotene; vitamin D is formed by the action of ultraviolet light on the skin; and vitamin K is formed by the symbiotic action of bacteria within the intestines.
A common classification system distinguishes fat-soluble vitamins (A, D, E, and K) from water-soluble vitamins (B and C). Fat-soluble vitamins are poorly assimilated in diseases that interfere with the digestion of fat, such as steatorrhea, but accumulate in organs like the liver when taken in excess. Water-soluble vitamins are readily lost from the body in urine and sweat and are more likely to be lacking from the body than overabundant.
One's need for vitamins increases in conditions that deplete their stores from the body, such as pregnancy and lactation, alcoholism, and febrile illnesses. Some drugs block the action of specific vitamins, or create illnesses that can be prevented with vitamin supplementation. In patients taking isoniazid for tuberculosis, for example, vitamin supplementation with pyridoxine is needed to prevent peripheral neuropathy.
Refer to the Vitamins Appendix for signs and symptoms of vitamin deficiency.