Diseases due to vitamin deficiencies have probably been recognized since antiquity. Since the 1800s, it has been known that these diseases can be cured by diet, but the isolation and identification of the metabolically essential element occurred only with the development of biochemistry. All the vitamins important in human health are covered in this book. Each vitamin is given individual consideration. The chemistry, sources, physiology, health implications, history and many other aspects about each vitamin are thoroughly discussed. Further chapters cover clinically importanttopics, such as the therapeutic potential of vitamins, the interaction between vitamins and drugs, safety considerations of excess intake of vitamins, and the use and abuse of pseudovitamins. Vitamins are an integral part of undergraduate programs in food and nutrition, as well as those of students of medicine and related health professions, such as dieticians, nurses and pharmacists.Much more information and detail than is commonly found in general nutrition textbooks is included. This volume provides a comprehensive and lasting source of reference.

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Tapan K. Basu, Professor of Nutritional Biochemistry, Department of Agricultural Food and Nutritional Science, University of Alberta. John W.T. Dickerson, Professor of Nutrition, School of Biological Science, University of Surrey (Emeritus).