SOME RECENT ADVANCES IN THE CHEMISTRY OF NUTRITION
- H. C. SHERMAN, Ph.D.
Since this article does not have an abstract, we have provided the first 150 words of the full text.
Excerpt
So numerous have been the recent advances in the chemistry of nutrition that to make a short review anything more than a list of items will require restriction of scope to a limited part of the field. Hence I shall restrict myself to some recent work on the factors through which, or the ways in which, food may serve to improve the general condition of nutrition; and, after touching on a few of the most recent observations, attempt some consideration of the interrelations involved and of what may be accomplished by the coordinated effects of simultaneous enrichment in the intakes of these factors.
VITAMIN G I will first consider vitamin G, recently differentiated from vitamin B.
In the study of vitamin G, as of vitamin A and of calcium, the rat has been found to be a good experimental animal. Throughout this paper, however, my purpose is to deal with
Footnotes
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Read before the Section on Pharmacology and Therapeutics at the Eighty-Second Annual Session of the American Medical Association, Philadelphia, June 11, 1931.
