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The eureka moment
In 1930, Szent-Györgyi returned to Hungary, accepting a post as professor
of medicinal chemistry at the University of Szeged. There he showed his
sample of hexuronic acid to J. L. Svirbely, an American-born chemist of
Hungarian descent, who had previously worked with Charles King, a vitamin
researcher at the University of Pittsburgh. Svirbely, working with Szent-Györgyi,
conducted a landmark experiment on guinea pigs, which, like humans, must
ingest vitamin C to maintain health since it cannot be produced within
their bodies.
Svirbely divided the animals into two groups: one that received boiled
food (boiling destroys vitamin C) and the other that was fed food enriched
with hexuronic acid. The latter group flourished, while the first aggregation
of guinea pigs developed scurvy-like symptoms and died. Svirbely and Szent-Györgyi
decided hexuronic acid - renamed ascorbic acid to reflect its anti-scurvy
properties - was indeed the long sought vitamin C. In 1933, Szent-Györgyi
set about to find additional, natural sources of ascorbic acid for further
study.
Although orange juice and lemon juice have high levels of ascorbic acid,
they contain sugars that make purification extremely difficult. Szent-Györgyi
solved the problem by making imaginative use of the local specialty, paprika.
Szeged is the paprika capital of the world, where matching salt and paprika
shakers are found on every restaurant table. One night, Szent-Györgyi
recalled, his wife served him fresh red paprika for supper. As he wrote
in his autobiography, "I did not feel like eating it so I thought
of a way out. Suddenly it occurred to me that this is the one plant I
had never tested. I took it to the laboratory ... [and by] about midnight
I knew that it was a treasure chest full of vitamin C."
Within several weeks Szent-Györgyi had produced three pounds of pure
crystalline ascorbic acid, enough to show when fed to the vitamin
C-deficient guinea pigs that the acid was equivalent to vitamin
C.
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