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April 4, 1914


JAMA. 1914;LXII(14):1096-1097. doi:10.1001/jama.1914.02560390036021

Glycogen has long occupied a conspicuous place among those chemical substances which take a prominent part in the energy transformations of the body. It is generally recognized that a well-nourished person is likely to abound in glycogen in those storehouses, namely, the liver and muscles, which this reserve nutriment commonly seeks out. When one attempts to define precisely what the precursors of the deposited glycogen may be, some confusion of views may arise. Broadly speaking, glycogen is regarded as representing a reserve material in the human body analogous to the reserve carbohydrate stored up in different parts of plants. It is a wide-spread belief that the liver does not manufacture glycogen from fats; and it is currently admitted that the so-called animal starch can be formed from the proteins of the food, or from the products of their alimentary disintegration, the amino-acids. But the principal source of glycogen, beyond peradventure,

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