Paul György (April 7, 1893 – March 1, 1976) was a Hungarian-born American biochemist, nutritionist, and pediatrician best known for his discovery of three B vitamins: riboflavin, B6, and biotin.

[1] In 1920, after the end of World War I, Gyorgy was offered a job at the University of Heidelberg as an assistant to the physician and researcher Ernst Moro.

[3] In 1935, Gyorgy went to the United States as a visiting assistant professor of pediatrics at Case Western Reserve University.

[3] In 1944, Gyorgy moved to the University of Pennsylvania School of Medicine, this time as an Associate Research Professor of Pediatrics.

Isolation of concentrated B2 from yeast revealed the presence of a bright yellow-green fluorescent product that when fed to the rat, restored normal growth.

The bright yellow substance had been previously found in milk by scientists Warburg and Christian, who had described the it as 'yellow oxidation ferment' but were unable to discover its function.

All these compounds were found to be chemically identical and in 1937, the name riboflavin was formally adopted by the Council of Pharmacy and Chemistry of the American Medical Association.

[8] In 1934, Gyorgy named this new anti-pellagra factor B6 in order to distinguish it from other B vitamins and set about isolating and characterizing it during his time at the University of Cambridge.

[9][10] By 1927, scientists such as Margarete Boas and Helen Parsons had performed experiments demonstrating the symptoms associated with egg-white injury.

[11][12] They had found that rats fed large amounts of egg-white as their only protein source exhibited neurological dysfunction, dermatitis, and eventually, death.

[21] He found that the breast-fed infants had a prevalence of a certain variant of Lactobacillus bifidus, a bacterium considered to be an essential part of normal human gut flora.

[3] Gyorgy received the 1975 National Medal of Science from President Gerald Ford for his "discovery of three vitamins and related research that have greatly improved human nutrition".