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A historic study that opened a new chapter in nutritional science

   
@article{APS9349,
	author = {Sai-fei LEI and De-hua YANG and Ming-wei WANG},
	title = {A historic study that opened a new chapter in nutritional science},
	journal = {Acta Pharmacologica Sinica},
	volume = {37},
	number = {12},
	year = {2017},
	keywords = {},
	abstract = {“The effect of chemical preservation of eggs upon the stability of their vitamin contents”[1], published in 1926 by Ernest Tso, was the first paper from China to appear in a Biochemical Society journal[2]. Using a deprivation-and-supplementation strategy in rats, Tso showed that the originally rich vitamin B content of ‘thousand-year eggs’ (also known as ‘pidan’) was completely destroyed by chemical preservation, but vitamin A and antirachitic substances were largely unaffected by the process. This classical article signaled a new era in nutritional science, deepening our knowledge of the relationship between vitamins and diseases.},
	issn = {1745-7254},	url = {http://www.chinaphar.com/article/view/9349}
}