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Scientific Names of Vitamins: A Complete Guide

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Ever Wondered Why Vitamins Have Scientific Names?

Vitamins are crucial organic compounds that support our body’s growth, metabolism, immunity, and overall health. However, have you ever paused to think about all vitamin's names and why each vitamin is assigned a unique scientific name? These scientific names reflect their chemical composition, discovery history, and biological role. In this comprehensive guide, we’ll explore every essential vitamin, its official (scientific) name, key food sources, deficiency diseases, and a few bonus facts to help you understand the significance of these micronutrients better.


What Exactly are Vitamins?

Vitamins are micronutrients because our bodies require them in small amounts. They are vital for:


  • Metabolism: Helping break down nutrients to release energy.

  • Immunity: Supporting the immune system in defending the body against diseases.

  • Cellular & Tissue Repair: Assisting in the repair and growth of body tissues.


The word “vitamin” comes from “vita,” meaning life, and “amine,” hinting at the nitrogen-containing compounds some vitamins were first thought to be. Modern research shows that not all vitamins are amines, yet the term remains in use because of its historical significance.


Classification of Vitamins

One major aspect of vitamin scientific name and disease understanding involves classifying vitamins based on how they dissolve and function in the body:


  1. Fat-soluble Vitamins:

    • Vitamin A

    • Vitamin D

    • Vitamin E

    • Vitamin K


  1. These vitamins are stored in the body's fatty tissues and liver, so they do not need daily replenishment in the same way water-soluble vitamins do.


  1. Water-soluble Vitamins:

    • Vitamin B complex (B1, B2, B3, B5, B6, B7, B9, B12)

    • Vitamin C


  1. These vitamins generally need regular intake because they are not stored in large quantities and excess amounts are excreted through urine.


Also, read Vitamins and Minerals


Vitamins


All Vitamins Names, Their Scientific Names, Sources & Deficiency Diseases

Below is a handy reference table of all vitamins name, their official scientific names, common food sources, common deficiency diseases, and approximate daily requirements. Incorporating these vitamins into your diet can help prevent many health concerns and maintain overall well-being.


Vitamin

Scientific Name

Common Food Sources

Deficiency Disease/Condition

Approx. Daily Requirement<br>(Adults)

Vitamin A

(Fat-soluble)

Retinol

Carrots, spinach, broccoli, tomatoes, sweet potatoes, milk, liver, oranges

Night blindness, poor immunity

~700–900 µg RAE*

Vitamin B1

(Water-soluble)

(Part of vitamin b scientific name)

Thiamine

Whole grains, legumes, nuts, seeds, pork, fortified cereals, oranges

Beriberi (affecting nerves & heart), Wernicke-Korsakoff syndrome

~1.1–1.2 mg

Vitamin B2

(Water-soluble)

(Part of vitamin b scientific name)

Riboflavin

Milk, eggs, leafy greens, meat, whole grains, mushrooms

Ariboflavinosis (sore throat, swelling of mouth)

~1.1–1.3 mg

Vitamin B3

(Water-soluble)

(Part of vitamin b scientific name)

Niacin

Meat, poultry, fish, peanuts, whole grains, mushrooms

Pellagra (dermatitis, diarrhoea, dementia)

~14–16 mg NE**

Vitamin B5

(Water-soluble)

(Part of vitamin b scientific name)

Pantothenic Acid

Meat, kidney, egg yolk, broccoli, peanuts, chicken, milk, yoghurt, legumes, mushrooms

Rare deficiency (fatigue, irritability, numbness)

~5 mg

Vitamin B6

(Water-soluble)

(Part of vitamin b scientific name)

Pyridoxine

Poultry, fish, pork, wholegrain cereals, eggs, soya beans, bananas

Anaemia, dermatitis, confusion

~1.3–1.7 mg

Vitamin B7

(Water-soluble)

(Part of vitamin b scientific name)

Biotin

Walnuts, peanuts, cereals, milk, egg yolks, salmon, pork, mushrooms, cauliflower, avocados, raspberries

Hair thinning, skin rashes, brittle nails

~30 µg

Vitamin B9

(Water-soluble)

(Part of vitamin b scientific name)

Folic Acid

Citrus fruits, green leafy vegetables, legumes, whole grains, beets

Megaloblastic anaemia, birth defects in foetus (spina bifida)

~400 µg DFE***

Vitamin B12

(Water-soluble)

Cobalamin

Fish, meat, poultry, eggs, milk, fortified cereals

Pernicious anaemia, nerve damage

~2.4 µg

Vitamin C

(Water-soluble)

Ascorbic Acid

Oranges, lemons, grapefruit, broccoli, bell peppers, tomatoes, berries, guava

Scurvy (gum bleeding, poor wound healing)

~75–90 mg

Vitamin D

(Fat-soluble)

Calciferol (Commonly Cholecalciferol – D3)

Oily fish, egg yolk, liver, fortified cereals, sunlight exposure

Rickets (in children), osteomalacia (in adults)

~15–20 µg (600–800 IU)

Vitamin E

(Fat-soluble)

Tocopherol

Sunflower seeds, almonds, spinach, avocado, wheat germ oil, peanuts

Rare deficiency (nerve & muscle damage)

~15 mg

Vitamin K

(Fat-soluble)

Phytonadione (Primary vitamin k scientific name)

Leafy green vegetables (spinach, kale), broccoli, liver, beef, dairy, fermented foods

Excessive bleeding due to slow clotting

~90–120 µg


Notes:

  • RAE: Retinol Activity Equivalents (for Vitamin A)

  • NE: Niacin Equivalents (for Vitamin B3)

  • DFE: Dietary Folate Equivalents (for Vitamin B9)


Notice how each vitamin’s discovery and chemistry contribute to its naming. For example, the scientific name of vitamin b12 is Cobalamin because of the cobalt ion in its structure. Similarly, the scientific name of vitamin C is Ascorbic Acid, pointing to its role in preventing scurvy (“scorbutus”). The scientific name of vitamin D is often listed as Calciferol or Cholecalciferol, emphasising its role in calcium absorption. The scientific name of vitamin E is Tocopherol, derived from the Greek words meaning “to bring forth offspring,” since it was initially linked with fertility. Also, read our detailed Balanced Diet to stay strong and healthy.


Why Scientific Names Matter

  1. Consistency in Research: Using standard scientific names in academic articles helps avoid confusion caused by multiple common names.

  2. Clear Chemical Identity: Scientific names reflect the compound’s structure, making it easier for researchers to pinpoint and study it.

  3. Global Communication: Scientists and healthcare professionals worldwide rely on these names to share accurate information.


Unique Facts to Boost Your Knowledge

  1. History of Discovery: The term “vitamine” was first proposed by Casimir Funk. Later, the “e” was dropped when it was found not all vitamins are amines.

  2. Vitamin B Complex Family: When we say vitamin B scientific name, we often refer to a group (B1, B2, B3, B5, B6, B7, B9, B12). They work closely together to maintain cell metabolism.

  3. Sunlight & Vitamin D: The body can synthesise vitamin D from cholesterol in the skin under sunlight exposure, which is why it’s called the “sunshine vitamin.”

  4. Storage & Toxicity: Fat-soluble vitamins (A, D, E, and K) can accumulate in body fat, so excessive intake might lead to toxicity—a reminder that balance is key.


Fun Task: Create a Personal Vitamin Tracker

  • Step 1: List out everything you eat for a day or two.

  • Step 2: Identify which vitamins are predominantly present in each meal or snack.

  • Step 3: Note any gaps—are you missing any essential vitamins consistently?

  • Step 4: Try adding one new food rich in that missing vitamin.


See if you can find the vitamin scientific name and the disease risk you’re avoiding by improving your diet. This hands-on activity helps you become more aware of what you eat and how to balance your nutrition.


Interactive Quiz: Test Your Vitamin Knowledge

  1. Which vitamin is known for helping our body absorb calcium for strong bones?

  2. What is the scientific name of vitamin b12?

  3. Scurvy is caused by the deficiency of which vitamin?

  4. Name the scientific name of vitamin d commonly produced in your skin upon sunlight exposure.

  5. Which vitamin is crucial for blood clotting and has vitamin k scientific name as Phytonadione?


Check Your Answers Below

  1. Vitamin D (Calciferol or Cholecalciferol).

  2. Cobalamin.

  3. Vitamin C (Ascorbic Acid).

  4. Cholecalciferol (a form of Vitamin D).

  5. Vitamin K (Phytonadione).

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FAQs on Scientific Names of Vitamins: A Complete Guide

1. What are fat-soluble and water-soluble vitamins?

Fat-soluble vitamins (A, D, E, K) are stored in body fat and the liver. Water-soluble vitamins (B complex and C) need regular replenishment as they cannot be stored extensively.

2. Why do we need scientific names for vitamins?

Scientific names reduce confusion by clearly identifying a vitamin’s structure and function, ensuring consistency in research and communication worldwide.

3. How much Vitamin C do I need daily?

An average adult requires around 75–90 mg of Vitamin C (Ascorbic Acid) daily. Requirements can vary based on age and individual health needs.

4. Is it possible to get enough Vitamin D without supplements?

Many people can get sufficient Vitamin D from sunlight and certain foods like oily fish, eggs, and fortified cereals. However, supplements may be needed if sun exposure or diet is inadequate.

5. Why is the Vitamin B group so large?

The B-complex vitamins were discovered at different times and numbered sequentially. They all play varied roles but often work together in metabolism.

6. What is the best source of Vitamin A?

Foods like carrots, spinach, broccoli, and animal liver are rich in Retinol (Vitamin A). Brightly coloured vegetables are typically a good indicator of Beta-carotene content.

7. Can I overdose on vitamins?

Yes, especially fat-soluble vitamins (A, D, E, K) can build up in your body, leading to toxicity. Water-soluble vitamins are less likely to accumulate but should still be consumed in moderation.

8. What happens if I lack Vitamin K?

A deficiency of Vitamin K (Phytonadione) can lead to excessive bleeding due to impaired blood clotting.

9. Are vitamin supplements always necessary?

Not always. A balanced diet often provides all vitamins name sufficiently. However, certain conditions (pregnancy, specific deficiencies, limited diets) may require supplementation.

10. Does cooking affect Vitamin content in foods?

Cooking can reduce the amount of some vitamins (like Vitamin C). Steaming and microwaving are gentler methods that help retain more nutrients than boiling or frying.