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ANTIHEMORRHAGIC FACTOR IN FOODS

JAMA. 1937;108(20):1717-1718. doi:10.1001/jama.1937.02780200039014.
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A new vitamin-like substance is apparently in process of gradual evolvement. Its qualities are antihemorrhagic and tentatively it is called vitamin K. The substance is found in association with vitamin C (cevitamic acid) and can be separated from it. It is also obtained in relative abundance from alfalfa. Its structure is said to be complex; in concentrated form it is a colorless, unsaturated compound unstable to alcoholic alkalis even in the absence of air. Color tests indicate the presence of the indole nucleus, and analyses show a small nitrogen content with no trace of sulfur or phosphorus.1

The experimental data concerning this vitamin are derived for the most part from investigations on the chick. Szent-György2 found striking differences between chicks made scorbutic by dietary deficiency which were given this vitamin and those which were not. The latter were shorter lived, lost more weight, had more fragile bones and

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