Helen Parsons | Academic Influence

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Helen Parsons

Biology

#10687

Historical Rank

Biochemistry

#2393

Historical Rank

biology Degrees

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Biology

Helen Parsons's Degrees

PhD Biochemistry University of Chicago

Why Is Helen Parsons Influential?

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According to Wikipedia, Helen Tracy Parsons 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 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.

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Helen Parsons's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Lathyrism in the rat. (1933) (95)
The Effect of Germination, the Stage of Maturity, and the Variety Upon the Nutritive Value of Soybean Protein (1944) (49)
STUDIES ON EXPERIMENTAL RICKETS I. THE PRODUCTION OF RACHITIS AND SIMILAR DISEASES IN THE RAT BY DEFICIENT DIETS (47)
STUDIES ON EXPERIMENTAL RICKETS II. THE EFFECT OF COD LIVER OIL ADMINISTERED TO RATS WITH EXPERIMENTAL RICKETS (33)
THE PHYSIOLOGICAL EFFECTS OF DIETS RICH IN EGG WHITE (1931) (28)
The Effect of Heat and Solvents on the Nutritive Value of Soybean Protein (1939) (23)
The riboflavin content of blood and urine. (1941) (23)
THE EFFECT OF HEATING EGG WHITE ON CERTAIN CHARACTERISTIC PELLAGRA-LIKE MANIFESTATIONS PRODUCED IN RATS BY ITS DIETARY USE (1933) (22)
THE EFFECT OF THE LEVEL OF CALCIUM INTAKE ON THE CALCIFICATION OF BONES AND TEETH DURING FLUORINE TOXICOSIS (1933) (20)
The relationship of dermatitis in chicks to lack of vitamin B(2) and to dietary egg-white. (1934) (19)
IS THE EFFECT OF FLUORINE ON TEETH PRODUCED THROUGH THE PARATHYROID GLANDS (1933) (17)
A comparison in five types of animals of the effects of dietary egg white and of a specific factor given orally or parenterally. (1937) (16)
The Availability of Vitamins from Yeasts (1945) (14)
THE ANTISCORBUTIC CONTENT OF CERTAIN BODY TISSUES OF THE RAT THE PERSISTENCE OF THE ANTISCORBUTIC SUBSTANCE IN THE LIVER OF THE RAT AFTER LONG INTERVALS ON A SCORBUTIC DIET (1920) (13)
SUPPLEMENTARY RELATIONSHIPS BETWEEN THE PROTEINS OF CERTAIN SEEDS (10)
Human utilization of biotin from various diets. (1946) (10)
The availability of vitamins from yeasts; differences in the influence of live yeast on the absorption of pure thiamine hydrochloride, pure riboflavin and nitrogen by human subjects, and the effect of distribution of the vitamin doses. (1949) (9)
Variations in the Potency of Certain Foodstuffs in the Cure of Dermatitis Induced in Rats by Dietary Egg White (1934) (8)
SUPPLEMENTARY PROTEIN VALUES IN FOODS III. THE SUPPLEMENTARY DIETARY RELATIONS BETWEEN THE PROTEINS OF THE CEREAL GRAINS AND THE POTATO (1921) (8)
Biotin, Pantothenic Acid, and Riboflavin Balances of Young Women on a Milk Diet1 (1943) (8)
The availability of vitamins from yeasts. 2. The accessibility to rats for growth of the thiamine in various types of bakers yeast. (1945) (8)
SUPPLEMENTARY PROTEIN VALUES IN FOODS V. SUPPLEMENTARY RELATIONS OF THE PROTEINS OF MILK FOR THOSE OF CEREALS AND OF MILK FOR THOSE OF LEGUME SEEDS (1921) (7)
Thiamine Depletion of Human Subjects on a Diet Rich in Thiamine. (1946) (7)
Biotin balance in the albino rat. (1947) (7)
The availability of vitamins from yeasts; the influence of the ingestion of fresh and dried bakers' yeasts varying in viability and in thiamine content on the availability of thiamine to human subjects. (1947) (6)
THE DIETARY PROPERTIES OF THE POTATO (1918) (6)
The interrelationship between dietary egg white and the requirement for a protective factor in the cure of the nutritive disorder due to egg white. (1937) (6)
Human biotin metabolism on various levels of biotin intake. (1945) (6)
SUPPLEMENTARY PROTEIN VALUES IN FOODS I. THE NUTRITIVE PROPERTIES OF ANIMAL TISSUES (1921) (6)
The availability of vitamins from yeasts the availability to human subjects of riboflavin from fresh and dried bakers' yeasts varying in viability. (1947) (6)
THE ANTISCORBUTIC REQUIREMENT OF THE PRAIRIE DOG (1920) (5)
SOME FURTHER OBSERVATIONS CONCERNING THE ANTISCORBUTIC REQUIREMENT OF THE RAT (1924) (5)
A BIOLOGICAL ANALYSIS OF PELLAGRA-PRODUCING DIETS VI. OBSERVATIONS ON THE FAULTS OF CERTAIN DIETS COMPARABLE TO THOSE EMPLOYED BY MAN IN PELLAGROUS DISTRICTS (1919) (4)
THE DIETARY PROPERTIES OF THE PEA (VICIA SATIVA) (1919) (4)
THE DEPLETION OF VITAMIN C IN THE LIVER OF THE GUINEA PIG ON A SCORBUTIC RATION (1924) (4)
SUPPLEMENTARY PROTEIN VALUES IN FOODS II. SUPPLEMENTARY DIETARY RELATIONS BETWEEN ANIMAL TISSUES AND CEREAL AND LEGUME SEEDS (1921) (3)
The lack of correlation between hypersensitivity to egg white and symptoms of injury (1937) (3)
A COMPARISON OF THE ANTITRYPTIC ACTIVITY OF EGG WHITE WITH ITS CAPACITY TO PRODUCE A CHARACTERISTIC NUTRITIONAL DISORDER (1936) (3)
Some factors influencing the fecal elimination of thiamine by human subjects. (1945) (3)
Human Utilization of Thiamin and Riboflavin in Yeast1 (1942) (3)
Metabolism of folic acid and citrovorum factor by human subjects. (1955) (2)
The cure of dermatitis due to egg white by various foodstuffs. (1933) (2)
An anti-thiamine effect produced in human subjects by bracken ferns. (1955) (2)
Refection in the rat. (1933) (2)
SUPPLEMENTARY PROTEIN VALUES IN FOODS IV. THE SUPPLEMENTARY RELATIONS OF CEREAL GRAIN WITH CEREAL GRAIN; LEGUME SEED WITH LEGUME SEED; AND CEREAL GRAIN WITH LEGUME SEED; WITH RESPECT TO IMPROVEMENT IN THE QUALITY OF THEIR PROTEINS (1921) (2)
The extraction of the factor curative of dermatitis in rats due to egg white. (1934) (2)
Thiamine depletion of human subjects on a diet rich in thiamine. (1946) (1)
Further studies on human requirements for riboflavin. (1944) (1)
In the days when vitamins were new. (1957) (1)
The Vitamin-C Content of commercially Canned Sauerkraut, together with Some Observations on its Vitamin-A Content. (1)
Loss of vitamin A during the baking of thin butter cookies. (1931) (1)
Influence of Pteroylglutamic Acid Administration Upon Fecal Riboflavin Values in Human Subjects.* (1949) (1)
UREA CONCENTRATIONS IN THE BLOOD OF THE RAT IN RELATION TO PREGNANCY AND LACTATION ON DIETS CONTAINING VARYING CONCENTRATIONS OF PROTEIN (1930) (1)
Availability to human subjects of riboflavin from yeasts. (1946) (0)
The effect on the toxicity of egg white of digestion with papain. (1934) (0)
Ineffectiveness of Parenteral Pyroxidine in Relieving or Preventing the Egg White Syndrome in the Rat.∗ (1952) (0)
Further studies on the availability to human subjects of thiamine from yeasts. (1946) (0)
Some quantitative studies on refection in the rat. (1937) (0)
Effect of changes in pH on the rate of detoxification of egg white by heat. (1934) (0)
THE NUTRITIVE VALUE OF SOME LITTLE- USED FOOD PRODUCTS1 (1942) (0)
Observations on the nature of the interference of live yeast with availability of thiamine. (1947) (0)
Response of High Protein Diets and Unilateral Nephrectomy During Reproduction in the Rat.∗ (1928) (0)
Achromotrichia produced in mice on a cooked egg diet. (1948) (0)
Nutrition Classics. The Journal of Nutrition 6:427-442, 1933. Lathyrism in the rat. Beatrice J. Geiger, Harry Steenbock, and Helen T. Parsons. (1976) (0)
Nutrition Work with Children. Lydia J. Roberts (1936) (0)
The Vitamin C Content of Commercially Canned Sauerkraut Produced under Known Conditions. (1933) (0)
Further observations on egg-white injury in the rat. (0)

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