Word: vitaminous
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...five previously known are: Vitamin A, which stimulates body growth; Vitamin B, which prevents neuritis (beriberi is the characteristic disease when Vitamin B is lacking); Vitamin C, which prevents scurvy (see below); Vitamin D, which prevents rickets; and Vitamin E, which must be present if an animal is to be fertile...
...Johns Hopkins University, Nina Simmonds, J. E. Becker and Elmer V. McCollum studied vitamin E, whose effect on sterility Drs. Herbert M. Evans and K. S. Bishop of the University of California discovered little more than a year ago (TIME, Feb. 15, 1926). The presence of vitamin E in the body permits fecundity; its absence causes sterility. It occurs in lettuce, wheat germs, alfalfa, egg yolks, liver...
Besides this influence, the Johns Hopkins students discovered, vitamin E helps the red blood cells absorb iron from foods. The iron is necessary to the red cells because it helps them carry oxygen from the lungs to all parts of the body. Scientists know that the presence of vitamin D in the body aids the bones in absorbing lime. They now begin to think that some vitamin exists to help the body assimilate each mineral essential to existence...
...Karl Koessler of Chicago utilized the new knowledge of vitamin E (see above) in devising a dietary treatment for pernicious anemia which he reported to the Chicago Society of Internal Medicine last week. Victims of pernicious anemia cannot, for reasons not yet entirely solved, manufacture red blood cells. To aid this manufacture Drs. George R. Minot and William P. Murphy devised a diet rich in iron compounds-liver, kidneys, gizzards. Dr. Walter W. Palmer of Manhattan proved this diet beneficial (TIME, Dec. 20). One reason for its good effects was that the liver, in particular, contained, besides iron, vitamin...
Marrow, Alfalfa. "One of the greatest services a man could render the world today would be the formulation of a recipe for an appetizing dish of bone marrow. Next would come an introduction of alfalfa as an item of our menus. Alfalfa is the richest of all foods in vitamin and iron."-Professor Louis S. Davis, Indiana University...