The Vitamins

Gerald F. Combs, Jr. is an internationally recognized leader in nutrition, particularly in the areas of micronutrient functions, diet and cancer prevention, and sustainable food systems. He has conducted research ranging from fundamental studies with cultured cells and animal models to human metabolic and clinical investigations, including studies in China, Bangladesh, Costa Rica and Malawi. He has lectured in some 30 countries and published more than 350 scientific papers and reviews, and 15 books, including six editions of The Vitamins: Fundamental Aspects in Nutrition and Health. He received his graduate training in nutritional biochemistry at Cornell University, where he later served on that faculty for 29 years before being named Director of the USDA Human Nutrition Research Center in Grand Forks ND from 2020-2015. He presently is a Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston.

Part I. Perspectives on the Vitamins in Nutrition1. What is a Vitamin?2. Discovery of the Vitamins3. Chemical and Physiological Properties of Vitamins4. Vitamin Deficiency

Part II. Considering the Individual Vitamins5. Vitamin A6. Vitamin D7. Vitamin E8. Vitamin K9. Vitamin C10. Thiamin11. Riboflavin12. Niacin13. Vitamin B614. Biotin15. Pantothenic Acid16. Folate17. Vitamin B1218. Quasi-Vitamins

Part III. Using Current Knowledge of the Vitamins19. Sources of Vitamins20. Assessing Vitamin Status21. Quantifying Vitamin Needs22. Vitamin Safety

AppendicesA. Vitamin Terminology: Past and PresentB. Original Reports for Case StudiesC. A Core of Current Vitamin Research LiteratureD. Vitamin Contents of FoodsE. Vitamin Contents of Feedstuffs