The Discovery and Characterization of Riboflavin

  title={The Discovery and Characterization of Riboflavin},
  author={Christine A. Northrop-Clewes and D I Thurnham},
  journal={Annals of Nutrition and Metabolism},
  pages={224 - 230}
The first observation of a pigment in milk with yellow-green fluorescence can be traced to the English chemist Alexander Wynter Blyth in 1872, but it was not until the early 1930s that the substance was characterized as riboflavin. Interest in accessory food factors began in the latter half of the 19th century with the discovery of the first vitamin, thiamin. Thiamin was water soluble and given the name vitamin B1. However, researchers realized that there were one or more additional water… 

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