Search results
Albert Imre Szent-Györgyi de Nagyrápolt (Hungarian: nagyrápolti Szent-Györgyi Albert Imre; September 16, 1893 – October 22, 1986) was a Hungarian biochemist who won the Nobel Prize in Physiology or Medicine in 1937.
- October 22, 1986 (aged 93), Woods Hole, Massachusetts, U.S.
Apr 10, 2024 · Albert Szent-Györgyi (born Sept. 16, 1893, Budapest, Hung., Austria-Hungary—died Oct. 22, 1986, Woods Hole, Mass., U.S.) was a Hungarian biochemist whose discoveries concerning the roles played by certain organic compounds, especially vitamin C, in the oxidation of nutrients by the cell brought him the 1937 Nobel Prize for Physiology or ...
- The Editors of Encyclopaedia Britannica
Although Albert Szent-Györgyi isolated vitamin C in 1928, oddly enough his main scientific interest was not vitamins but the chemistry of cellular metabolism. He received the 1937 Nobel Prize in Physiology or Medicine for his work in these areas.
People also ask
When did Albert Szent-Györgyi die?
What did Albert Szent-Györgyi discover?
Why is Albert Szent-Györgyi an international historic Chemical Landmark?
Where can I find Albert Szent-Györgyi papers?
Szent-Györgyi published over 300 scientific articles and 11 books during his career. He received the Nobel Prize in 1937 and a Lasker Award in 1954. The U.S. National Academy of Sciences elected him a member in 1956.
Albert Szent-Györgyi (1893- 1986), biochemist, pioneered the study of biological oxidation mechanisms during the 1920s. Between 1930 and 1936, while a Professor at Szeged University, he proved that hexuronic acid, which he had previously isolated, is identical with vitamin C and that it could be extracted in kilogram quantities from paprika.
Albert Szent-Györgyi – Biographical. Biographical. Albert von Szent-Györgyi was born in Budapest on September 16, 1893, the son of Nicolaus von Szent-Györgyi, a great landed proprietor and Josefine, whose father, Joseph Lenhossék, and brother Michael were both Professors of Anatomy in the University of Budapest.
Mar 3, 2020 · In the 1920s and 1930s, Dr. Albert Szent-Györgyi, a Hungarian professor of medicinal chemistry, made some very important discoveries that help us to understand basic nutrition. While conducting a series of early experiments on citrus plants, he found that plant browning could be caused by peroxidase, a plant enzyme that is active during oxidation.
