Vital Factors of Foods: Vitamins and Nutrition

Abstract

IF there still remain people sceptical of the existence of what have been called “vitamins,” this book should go far to convince them that there are certain elusive substances, present in food only in the most minute quantity, but nevertheless necessary to enable growth to take place and to maintain normal health. The reviewer is unaware of the publication of any other work on this subject of so comprehensive and impartial a nature as the present one. In a branch of knowledge on which so much research is still being carried on, it is not to be expected that the very latest discoveries should find their way to a textbook, but that of Ellis and Macleod appears to have omitted little or nothing up to the date of its production. It will be found very useful.

Vital Factors of Foods: Vitamins and Nutrition.

By C. Ellis Prof. Annie L. Macleod. Pp. xvi + 391. (London: Chapman and Hall, Ltd., 1923.) 25s. net.