Nearly three quarters of a century has elapsed since Claude Bernard's discovery of glycogen as a component of the liver. This interesting finding was soon followed by the demonstration that the glucoseyielding carbohydrate is ordinarily present in a large variety of tissues. Glycogen occurs not only in the higher animals but also in the lowly forms, so that it was soon acclaimed as one of the fundamental components of cells. The principal feature of glycogen in the body is its ready conversion to glucose, the characteristic sugar of the blood. This was recognized at the outset of the study of the subject. Knowledge of the genesis of glycogen has been attained more gradually, until today there is general agreement that it can be formed not only from carbohydrates but also from proteins—and perhaps from fats. Bernard himself looked on glycogen as a product formed in a way analogous to the
A NEW CONCEPTION OF GLYCOGEN FORMATION. JAMA. 1925;85(19):1488. doi:10.1001/jama.1925.02670190048016
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