The word vitamin was initially referred to elements that are soluble in water and essential in the nutrition of babies and they were separated from milk, yeasts, and wheat germ. The word vitamin was taken from the initial invention of the anti-beriberi factor in 1912 by a well-known scientist called Casimir Funk. The first type of vitamin to be discovered was vitamin B1 by Funk and was extorted from the part of the plant called police rice husk (John, 2000, p.4). Both vitamins and minerals are elements that are present in food that people consume and they are needed by the body to operate normally. The number of minerals and vitamins in the body should be maintained to avoid any shortage which may lead to ill health. All types of the vitamin have different important roles in the human body. There are various types of vitamin B; vitamin B1, B2, B3, B6, and B12.
Vitamin B1 is essential for the correct metabolism of starch and sugar to offer energy to the body and also keeps the nervous system fit along with supporting the proper operation of the heart and other body muscles. Stress raises the requirement of vitamin B1 and other vitamin B types. They are mostly present in whole wheat, meat, oatmeal, soybeans, among others. Vitamin B2 is essential in the metabolism of proteins, carbohydrates, and fats and they are important in the maintenance of hair, skin, and nails. Vitamin B1 is an important nutrient in the production of energy (Shier, Butler, & Lewis, 2009). They are commonly found in milk, cheese, whole grains, and green vegetables.
Vitamin B3 is needed by the body for the synthesis of human sex hormones along with being essential to the nervous system. They are mainly found in chicken and fish as natural sources. Vitamin B6 supports the metabolism of fats, particularly the unsaturated fatty acids, and is needed for metabolism as well as supporting the creation of hydrochloric acid. Vitamin B12 helps in the formation of red blood cells and permits nerve cells to build up appropriately (Elliot, 2008, p.13).
Iron has been present since 3000 BC, but nobody has confirmed or knows the person who discovered iron and remains unknown despite its benefits to the body functioning (Fink, 2008, p.34). Several hypotheses have been considered but none of them can be confirmed. Iron (Fe) is an element of red blood cells along with the muscles which support the movement of oxygen all over the body, women are more vulnerable to loss of iron than men and are probable to have a shortage of iron, especially during pregnancy (Whitney & Noss, 2010).
Iron is an important mineral that is present in the human body. Its role is to produce hemoglobin and also myoglobin which is essential in transporting oxygen all over the body (Insel & Turner, 2009, p.317). Iron is found in different types of food but most people do not get a sufficient quantity of iron needed by the body, partially due to the way the body absorbs several kinds of iron in the food. Iron contributes to the change of sugar into energy. Metabolic energy is important for athletes because it permits muscles to function at their optimal level while doing exercise or in competition. Iron supports the formation of connective tissues in the body, several neurotransmitters are found in the brain to protect the immune system.
References
Elliot, C. (2008). Vitamin B: New Research. New York: Nova Science Publishers.
Fink, H. (2008). Practical Applications in Sports Nutrition. Burlington, MA: Jones & Bartlett Learning.
Insel, P., & Turner, E. (2009). Discovering Nutrition. New York: Jones & Bartlett Learning.
John, C. (2000). Beriberi, white rice, and vitamin B: a disease, a cause, and a cure. California: University of California Press.
Shier, D., Butler, J., & Lewis, R. (2009). Hole’s Human Anatomy and Physiology, 12th Ed. New Jersey: McGraw-Hill.
Whitney, E., & Noss, E. (2010). Understanding Nutrition. Florence, KY: Cengage Learning.