vitamin /vitˈə-min or (esp N American) vīˈtə-/ (orig vitamine /-mēn/)

1. Any of numerous organic substances, ‘accessory food factors’, present in minute quantities in nutritive foods and essential for the health of animals, designated provisionally vitamin A, B₁, B₂, B₆, B₁₂, C, D, D₂, D₃, E, F (obsolete), G (another name for B₂; esp N American), H, K, K₁, K₂, K₃, L, P (previously called X), PP (a vitamin effective against pellagra, as nicotinic acid)—later these were analysed and given names indicating something of their nature, such as: retinol
2. Aneurin (thiamine), riboflavin, pantothenic acid, nicotinic acid (niacin), pyridoxine (adermin), cyanocobalamin, folic acid, pteroic acid
3. Ascorbic acid
4. Calciferol, esp cholecalciferol and ergocalciferol
5. Tocopherol
6. Linoleic and linolenic acid
7. Biotin
8. Phylloquinone (or phytonadione), menadione, menaquinone
9. Bioflavonoid (citrin)

viˈtaminize or viˈtaminise transitive verb

To add vitamins to (a food)

vitamin B complex noun

A group of vitamins formerly regarded as being a single vitamin

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