Aspectos destacados en la historia de las vitaminas. Parte I

From the prehistoric period, the history and evolution of food and nutrition have witnessed a fascinating journey. Our early ancestors were dependent on naturally available food of plant and animal origin. Over time, they experienced the importance of food in maintaining health and also in the remedy of many ailments. These facts are available in the literature of various ancient civilizations all across the globe. The scientific approach began with the works of François Magendie (1783-1855), Antoine Lavoisier (1743-1794) and others in the eighteenth century. The research continued and led to the discovery of some substances beyond carbohydrates, protein, fat, minerals and water that are required in minute amounts but vital for maintaining health and preventing diseases; hence, they were named vitamins.