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Vitamin D

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Book cover Bioavailability and Analysis of Vitamins in Foods

Abstract

Sir Edward Mellanby in 1921 was the first to show clearly that rickets is a nutritional disease, and that cod-liver oil contains a factor that prevents it. In 1922 McCollum and co-workers treated cod-liver oil by bubbling oxygen through it. This destroyed the antixerophthalmic properties but left the antirachitic properties, thus indicating the presence of two factors: factor A (or vitamin A) and the antirachitic factor, which they later termed ‘fat-soluble’ vitamin D. Zucker and co-workers in 1922 found that vitamin D was present in the unsaponifiable fraction of cod-liver oil, and suggested that it was closely related to cholesterol.

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Ball, G.F.M. (1998). Vitamin D. In: Bioavailability and Analysis of Vitamins in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3414-7_4

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