OUR knowledge of the properties and effects of those elusive accessory food factors, usually designated by the term “vitamins,” is gradually being extended by the labours of a large number of research workers: a short account of some of the more recent work on the fat soluble vitamins may prove useful, both from its intrinsic scientific interest and also from the influence it may have on the practical problems of human and animal dietetics. No discussion of this subject nowadays would be complete without mention of the effect of irradiation with ultra-violet rays as a substitute for, or a generator of, the fat soluble vitamins, or of the influence of these factors in the prevention and cure of rickets.
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The Fat Soluble Vitamins and Irradiation in Nutrition. Nature 115, 889–890 (1925). https://doi.org/10.1038/115889a0