vita-, vito-, vit- +
(Latin: life, living, pertaining to life, essential to life)
2. The doctrine that all the functions of a living organism are due to an unknown vital principle distinct from all chemical and physical forces.
3. A former theory that life depends on a unique force and can not be reduced to chemical and physical explanations.
2. A capacity for survival or for the continuation of a meaningful or purposeful existence: We thought that the vitality of our educational institution would continue.
3. The nonmaterial force that, according to vitalism, distinguishes the living from the nonliving.
It is possible that a man could live twice as long if he didn't spend the first half of his life acquiring habits that shorten the other half.
2. Having given life to or an arousal to an activity.
3. Endowment with life and animation.
2. To cause someone or something to live.
3. To give life to; to rouse to activity.
4. To endow with life; to animate.
2. Characterized by being required for the continuation of life.
2. The parts essential to the health, maintenance, etc. of anything.
Another interpretation: "Life is mostly a matter of luck."
The primary known role of carotenoids is to act as a source of vitamin A in the diet and fruits and vegetables are the main sources of carotenoids in the human diet.
2. An organic substance essential in small quantities to the metabolism in most animals.
Vitamins are found in minute quantities in food, in some cases are produced by the body, and are also produced synthetically.3. Any of various fat-soluble or water-soluble organic substances essential in minute amounts for normal growth and activity of the body and obtained naturally from plant and animal foods.
4. Any of a group of complex organic substances found in minute quantities in most natural foodstuffs, and closely associated with the maintenance of normal physiological functions in man and animals.
5. Etymology: originally it was vitamine (1912) as coined by Polish biochemist Casimir Funk (1884-1967), from Latin vita, "life" + amine, because vitamins were thought to contain amino acids.
The terminal -e was formally deleted when scientists learned the true nature of the vitamin substance. The suffix -in was acceptable because it was used for neutral substances of undefined composition. The lettering system of nomenclature (Vitamin A, B, C, etc.) was introduced at about the same time the suffix change was made.
Methods of preserving foods add to the loss of vitamins. Pickling, salting, curing, or fermenting processes usually cause complete loss of vitamin C.
Commercial canning destroys frokm 50% to 85% of vitamin C contained in peas, lima beans, spinach, and asparagus. Pasteurization, unless special precautions are observed, causes a loss of from 30% to 60% of the vitamin C.
2. A process of taking or giving vitamins.