The discovery of vitamin K
The Danish biochemist Henrik Dam was working with chicks to find out whether they needed a source of sterols in the food they ate. It turned out that they could sythesise their own cholesterols, but some of the chicks in the study became ill. They developed severe internal hemorrages when their blood became unable to clot as usual. Dam found that the problem could be prevented by the introduction of certain substances, such as green leaves and liver, to their diet, but did not appear to match up to a deficiecy for any of the known vitamins.
The new nutritional factor was named vitamin K, and was synthesised by the American biochemist Edward Doisy. The discovery of vitamin K was able to prevent severe hemorraging, particularly in jaunice patients and newborn infants.
(yes)Tags
Research Fields: Biochemistry, Digestion & nutrition(yes - 2 items)Date: 1943 (required)
Scientist(s): Henrik Dam, Edward Doisy (required)
Countries: United States of America, Denmark(yes - 2 items)
Animals Used: Chicken(required - 1 items)
Description: Henrik Dam and Edward Doisy were awarded the 1943 Nobel Prize in physiology or medicine for the discovery of vitamin K. (yes)
Medical Applications: Medicine, Basic research(yes - 2 items)
