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vitamin. The Columbia Encyclopedia, Sixth Edition. 2001-05 |
 | | Vitamin A (retinol), a fat-soluble lipid, is either derived directly from animal foods such as liver, egg yolks, cream, or butter or is derived from beta-carotene, a pigment that occurs in leafy green vegetables and in yellow fruits and vegetables. |
 | | The B vitamins niacin (nicotinic acid) and niacinamide (nicotinamide) are commonly known as preventives of pellagra, which in 1912 was shown by American medical researcher Joseph Goldberger to result from a dietary deficiency. |
 | | Vitamin C, or ascorbic acid, a water-soluble vitamin, was first isolated (from adrenal cortex, oranges, cabbage, and lemon juice) in the laboratories of American biochemists Albert Szent-Gyorgyi and Charles King in the years 192833. |
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