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 Vitamins
3. Chemical and Physiological Properties of the Vitamins
4. Vitamin Deficiency Part II. The Individual Vitamins
5. Vitamin A
6. Vitamin D
7. Vitamin E
8. Vitamin K
9. Vitamin C
10. Thiamin
11. Riboflavin
12. Niacin
13. B6
14. Biotin
15. Pantothenic acid
16. Folate
17. B12
18. Quasivitamins Part III. Using Current Knowledge of the Vitamins
19. Sources of the Vitamins
20. Assessing Vitamin Status
21. Quantifying Vitamin Requirements
22. Vitamin Safety AppendicesA. Vitamin Terminology: Past and Present
B. Original Reports for Case Studies
C. A Core of Vitamin Research Literature
D. Vitamin Contents of Foods
E. Vitamin Contents of Feedstuffs