The Discovery and Characterization of Riboflavin

@article{NorthropClewes2012TheDA,
  title={The Discovery and Characterization of Riboflavin},
  author={C. Northrop-Clewes and D. Thurnham},
  journal={Annals of Nutrition and Metabolism},
  year={2012},
  volume={61},
  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… Expand
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Results point towards the existence of a modular structure in the bacterial rib oflavin supply pathways that uses subsets of RBP genes to supply riboflavin for specific functions, rather than substituting for the RBP as usually assumed. Expand
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One hundred years ago, in 1912, the Polish-American scientist Casimir Funk coined the term ‘vitamine’ to describe a group of bioactive substances the authors now know to be essential for human health – a pivotal discovery that has contributed to a century of innovative research and improved health. Expand
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Discovery of the Vitamins
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The vitamins were discovered in the span of only five decades commencing at the end of the 19th century, which produced a zigzag course of discovery that ultimately moved nutrition research to an activity reliant on hypothesis testing through experimentation. Expand
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