Charles Glen King (1896-1988) was an American biochemist who made significant contributions to the field of nutrition and the understanding of the structure and function of various vitamins.
Charles Glen King was born on October 22, 1896, in the United States. He obtained his Ph.D. in biochemistry from the University of Pittsburgh in 1923 and began his career as a professor in the Department of Biological Chemistry at the University of Pittsburgh.
King is most renowned for his groundbreaking research on the structure and importance of Vitamin C. In 1932, he successfully isolated and purified Vitamin C, also known as ascorbic acid, from various sources such as lemon juice and cabbage. His research led to the development of a method for the mass production of Vitamin C, which was crucial for treating and preventing scurvy, a disease caused by Vitamin C deficiency.
In addition to his work on Vitamin C, Charles Glen King made significant contributions to the understanding of the structure and function of other vitamins, including Vitamin A and Vitamin D. His research on these vitamins greatly advanced the fields of biochemistry and nutritional science, providing valuable insights into the essential role that vitamins play in maintaining overall health and preventing diseases.
Throughout his career, Charles Glen King received numerous accolades for his groundbreaking contributions to biochemistry and nutrition. His research laid the foundation for further advancements in the understanding and utilization of vitamins in human health, establishing him as a pioneer in the field.
