In 1919 Steenbock1 called attention to the similarity in the distribution of vitamin A and the yellow plant pigment carotene. Up to that time vitamin A had been recognized as a dietary essential for less than ten years, but many food substances had already been assayed for this factor and its natural distribution was fairly well defined. Yellow corn, yellow turnips, carrots and sweet potatoes were recognized as sources of the vitamin, whereas white corn, white turnips and white potatoes were not rich in this food factor. During the following ten years little attention was paid to this remarkable correlation between vitamin A potency and the pigment carotene; but within the past four years the intimate relationship between these substances has been demonstrated repeatedly by both chemical and biologic experimental methods. It is at present well established that the plant pigment carotene is transformed to vitamin A in the
QUANTITATIVE CONVERSION OF CAROTENE TO VITAMIN A. JAMA. 1933;100(13):1038–1039. doi:10.1001/jama.1933.02740130042014
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