Document Detail


Supplementation of vitamins C and E increases the vitamin E status but does not prevent the formation of oxysterols in the liver of guinea pigs fed an oxidised fat.
MedLine Citation:
PMID:  15309456     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: Dietary oxidised fats are a source of oxidative stress. They cause deleterious effects in animal organism by lowering the antioxidant status of tissues and enhancement of the formation of lipid oxidation products. The vitamins E and C might be useful to prevent the formation of oxidation products by dietary oxidised fats. AIM OF THE STUDY: The purpose of this study was to investigate whether or not supplementation of diets with vitamins E and C is able to prevent oxidative stress and the formation of lipid oxidation products caused by dietary oxidised fats. Among lipid oxidation products, oxysterols should be particularly considered because of their high pathophysiological effects. METHODS: Male guinea pigs were divided into five groups. Four groups were fed diets with an oxidised fat supplemented with 35 or 175 mg alpha-tocopherol equivalents/kg and 300 or 1000 mg of vitamin C/kg for 29 days. One group, used as a control, was fed the same basal diet with fresh fat with 35 mg alpha-tocopherol equivalents/kg and 300 mg of vitamin C/kg. RESULTS: The guinea pigs fed the oxidised fat diet with 35 mg alpha-tocopherol equivalents/kg and 300 mg vitamin C/kg had significantly lower concentrations of tocopherols in various tissues, higher concentrations of various oxysterols and thiobarbituric acid-reactive substances in the liver, higher concentrations of glutathione in the liver and lower concentrations of glutathione in erythrocytes than the control animals fed the fresh fat. Increasing the dietary vitamin E concentration from 35 to 175 mg alpha-tocopherol equivalents/kg and/or the dietary vitamin C concentration from 300 to 1000 mg/kg increased tissue tocopherol concentrations in guinea pigs fed the oxidised fat but did not influence concentrations of oxidation products in the liver and glutathione concentrations in liver and erythrocytes. CONCLUSION: The results demonstrated that supplementation of vitamins E and C improves the vitamin E status but does not prevent the formation of lipid oxidation products in the liver of guinea pigs fed oxidised fats.
Authors:
Uta Keller; Corinna Brandsch; Klaus Eder
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2004-02-17
Journal Detail:
Title:  European journal of nutrition     Volume:  43     ISSN:  1436-6207     ISO Abbreviation:  Eur J Nutr     Publication Date:  2004 Dec 
Date Detail:
Created Date:  2004-12-14     Completed Date:  2005-04-21     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  100888704     Medline TA:  Eur J Nutr     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  353-9     Citation Subset:  IM    
Affiliation:
Institut für Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Emil-Abderhalden-Strasse 26, 06108 Halle/Saale, Germany.
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MeSH Terms
Descriptor/Qualifier:
Animals
Antioxidants / administration & dosage*,  metabolism
Ascorbic Acid / administration & dosage*,  metabolism
Dietary Fats / metabolism*,  pharmacology
Dietary Supplements
Dose-Response Relationship, Drug
Glutathione / metabolism
Guinea Pigs
Lipid Metabolism*
Lipids / pharmacology
Liver / drug effects,  metabolism*
Male
Nutritional Status
Oxidation-Reduction
Oxidative Stress / physiology
Random Allocation
Thiobarbituric Acid Reactive Substances / analysis
Vitamin E / administration & dosage*,  metabolism
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Dietary Fats; 0/Lipids; 0/Thiobarbituric Acid Reactive Substances; 1406-18-4/Vitamin E; 50-81-7/Ascorbic Acid; 70-18-8/Glutathione

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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