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PROTEINS IN NUTRITION

HOWARD B. LEWIS, Ph.D.
JAMA. 1942;120(3):198-204. doi:10.1001/jama.1942.82830380004010.
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The term protein was suggested by the Dutch chemist Mulder in 1839 as a designation for the universal component of tissues, both plant and animal. Protein was characterized by him as "unquestionably the most important of all known substances in the organic kingdom. Without it no life appears possible on our planet. Through its means the chief phenomena of life are produced."1 Some sixty years later the primary importance of the proteins was again emphasized by Verworn,2 who wrote: "The proteins stand at the centre of all organic life." Today, more than a century after Mulder, the proteins are still "first" (Greek, [unk] in the regulation of vital processes, and disturbances in their metabolism are associated with nutritive failure and with many pathologic conditions with which the physician is confronted.

Proteins are normal constituents of all animal cells and body fluids with the exception of the bile and

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