Helen T. Parsons | |
|---|---|
 | |
| Born | March 26, 1886 |
| Died | December 30, 1977 (aged 91) |
| Nationality | American |
| Alma mater | Kansas State Agricultural College (B.A.) University of Wisconsin-Madison (M.S.) Yale University (Ph.D.) |
| Known for | B vitamins |
| Scientific career | |
| Fields | Biochemistry, Nutrition, Home economics |
| Institutions | University of Wisconsin-Madison |
| Doctoral advisor | Lafayette Mendel |
| Other academic advisors | Elmer McCollum |
Helen Tracy Parsons (March 26, 1886 – December 30, 1977) was an American biochemist and nutritionist chiefly known for her early work in vitamin B. Parsons developed an interest in biochemistry and nutrition at the University of Wisconsin-Madision, where she was a graduate student under Elmer McCollum. Parsons spent most of her own scientific career at the University of Wisconsin-Madison in their Home Economics department. After her retirement, she was named a fellow of the American Institute of Nutrition (AIN) in 1959, one of only three women to be so honored. Parsons is well known for her early work on eggs, which was critical to the discovery of biotin and avidin in 1940. Her later work on thiamine depletion by live yeast was crucial in helping to stop the sale of raw yeast cocktails as a nutritional supplement.[1][2]
- ^ Pringle, Dorothy J.; Swan, Patricia B. (2001-01-01). "Helen T. Parsons (1886–1977)". The Journal of Nutrition. 131 (1): 6–9. doi:10.1093/jn/131.1.6. ISSN 0022-3166. PMID 11208931.
- ^ Apple, Rima D. (2003). The challenge of constantly changing times : from Home Economics to Human Ecology at the University of Wisconsin--Madison, 1903-2003. Coleman, Joyce Eleanor. Madison, Wis.: Parallel Press, University of Wisconsin--Madison Libraries. ISBN 978-1893311398. OCLC 53449168.
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