The Large Scale Preparation of Ascorbic Acid from Hungarian Pepper (Capsicum annuum)

The Large Scale Preparation of Ascorbic Acid from Hungarian Pepper (Capsicum annuum)

Contributor(s):
Banga, I.
The Biochemical Journal
Szent-Gyorgyi, Albert, 1893-1986
Publication:
Biochemical Society (Great Britain), 1934
Language(s):
English
Format:
Text
Subject(s):
Ascorbic Acid
Capsicum
Genre(s):
Archival Materials
Articles
Abstract:
Szent-Gyorgyi's research on "hexuronic acid" had been seriously constrained by lack of a plentiful natural source of the chemical. Even with a good supply of adrenal glands (during his year at the Mayo Clinic) he had been able to extract only a small amount. After Svirbely's initial animal trial with the substance, Szent-Gyorgyi and his associate Ilona Banga developed a process to extract it from a new source: the red peppers used to make paprika (Capsicum annuum).
Copyright:
This item may be under copyright protection; contact the copyright owner for permission before re-use.
Extent:
4 pages
NLM Unique ID:
101584924X104 (See in Profiles in Science)
Profiles in Science ID:
WGBBGY
Permanent Link:
http://resource.nlm.nih.gov/101584924X104
Archival Collection:
The Albert Szent-Gyorgyi Papers (Profiles in Science)