Tag: Edward doisy

In 1929, Danish biochemist Henrik Dam observed that chickens fed a fat-free diet developed severe, spontaneous hemorrhages. This discovery ultimately led to the isolation of vitamin K from alfalfa, and marked a pivotal moment in nutritional science.

In 1929, Danish biochemist Carl Peter Henrik Dam, while studying cholesterol in chickens, observed a hemorrhagic disease that led to the discovery of a new nutrient he named 'Koagulations vitamin' or vitamin K. While Dam's initial work centered on this blood-clotting factor, the subsequent discovery of its distinct forms, particularly vitamin K2, reveals a much deeper and more complex nutritional story.

Danish biochemist Carl Peter Henrik Dam was the first to report the existence of vitamin K in 1929 after observing coagulation issues in chicks on a cholesterol-free diet. This initial discovery set the stage for further research that would eventually answer the question: what is the scientist name of vitamin K? The answer involves not one, but two Nobel Prize-winning researchers.