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Vitamins now have an established place in therapeutics. In 1911 the word "vitamine" was coined to describe a factor in foods which would prevent or cure polyneuritis in the fowl. Later a large number of accessory food substances came to be known collectively as vitamins. At the present time more than thirty different chemical substances found in various foods have been demonstrated to have important nutritional functions, but only a few of these substances are of practical therapeutic significance. The amount of information available about the vitamins is so great that it is difficult even for experts to keep up with the literature. The present volume is a new compendium of recent authoritative information about the vitamins. The thirty-one chapters include discussions of the chemistry, physiology, pathology, pharmacology and therapeutics, methods of assay, food sources and human requirements of each of the important vitamins. This book should prove to be
The Vitamins: A Symposium Arranged Under the Auspices of the Council on Pharmacy and Chemistry and the Council on Foods of the American Medical Association. JAMA. 1940;114(4):350. doi:10.1001/jama.1940.02810040060035