Abstract
The discovery of vitamin K resulted from a series of experiments by Henrik Dam on the possible essentiality of cholesterol in the diet of the chick. Dam (1929üa,b, 1930) was investigating reports that chicks did not thrive on diets which had been extracted with nonpolar solvents to remove the sterols, and noted that such animals developed subdural or muscular hemorrhages and that blood taken from these animals clotted slowly. It was shown in these initial experiments that addition of cholesterol, lemon juice, yeast, or cod liver oil to the diet did not decrease the incidence of this lesion. The disease was subsequently observed by McFarlane et al. (1931), who described a clotting defect seen when chicks were fed etherextracted fish or meat meal in an attempt to establish the vitamin A and D requirement of the chick. Progress in the elucidation of the nature of this disorder was confused to some extent when Holst and Halbrook (1933) reported that fresh cabbage would prevent the disease and concluded that the missing factor was vitamin C. Later Dam (1934) found that synthetic ascorbic acid would not cure the defect and concluded that the disease was due to a lack of an unknown growth factor found in seeds and cereals. Reports by Cook and Scott (1935a,b) claiming that the disease was caused by a toxic factor in fish meal complicated the interpretation of available observations, but Dam continued to study the distribution and lipid solubility of the active component in vegetable and animal sources, and in 1935 proposed (Dam, 1935a,b) that the antihemorrhagic vitamin of the chick was a new fat-soluble vitamin, which he called “vitamin K.” Not only was Kthe first letter of the alphabet which was not used to describe an existing or a postulated vitamin activity at that time, but it was also the first letter of the German word Koagulation. Dam’s reported discovery of a new vitamin was followed by an independent report by Almquist and Stokstad (1935a,b) describing their success in curing the hemorrhagic disease with ether extracts of alfalfa and clearly pointing out that microbial action in fish meal and bran preparations could lead to the development of antihemorrhagic activity.
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References
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Suttie, J.W. (1978). Vitamin K. In: DeLuca, H.F. (eds) The Fat-Soluble Vitamins. Handbook of Lipid Research, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8870-2_4
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