Vitamin C supplementation restores the impaired vitamin E status of guinea pigs fed oxidized frying oil

Jen Fang Liu, Ya Wen Lee

Research output: Contribution to journalArticle

72 Citations (Scopus)

Abstract

To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of vitamin C, and to explore the effect of vitamin C supplementation on tissue vitamin E concentrations and lipid peroxidation, male weanling guinea pigs were divided into four groups. Guinea pigs were fed 15% OFO diets supplemented with vitamin C at 300, 600 or 1500 mg/kg diet. Control animals were fed a diet containing 15% fresh untreated soybean oil with 300 mg/kg of vitamin C. After 60 d of feeding, body weight gain, food intake, feed efficiency and plasma triglyceride concentration were significantly lower in guinea pigs fed OFO diets than in controls (P <0.05). However, plasma cholesterol concentration was highest in guinea pigs fed the OFO diet supplemented with 300 mg/kg vitamin C. Increasing vitamin C in OFO diets significantly reduced plasma cholesterol concentration. Plasma and tissue vitamins C and E concentrations were significantly lower in the OFO- fed guinea pigs receiving 300 mg/kg vitamin C than in controls. Greater levels of supplemental vitamin C increased tissue vitamins C and E. Guinea pigs fed OFO diets had significantly higher tissue levels of thiobarbituric acid reactive substances (TBARS) (P <0.05) than controls. Our results demonstrated that OFO feeding, which impaired α-tocopherol retention and increased TBARS, could be alleviated somewhat by vitamin C supplementation.

Original languageEnglish
Pages (from-to)116-122
Number of pages7
JournalJournal of Nutrition
Volume128
Issue number1
Publication statusPublished - 1998

Fingerprint

frying oil
Vitamin E
guinea pigs
Ascorbic Acid
vitamin E
Guinea Pigs
Oils
ascorbic acid
Diet
diet
Thiobarbituric Acid Reactive Substances
thiobarbituric acid-reactive substances
Cholesterol
cholesterol
Soybean Oil
substance P
Tocopherols
Substance P
weanlings
tocopherols

Keywords

  • Guinea pigs
  • Oxidative damage
  • Oxidized frying oil
  • Vitamin C
  • Vitamin E

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Cite this

Vitamin C supplementation restores the impaired vitamin E status of guinea pigs fed oxidized frying oil. / Liu, Jen Fang; Lee, Ya Wen.

In: Journal of Nutrition, Vol. 128, No. 1, 1998, p. 116-122.

Research output: Contribution to journalArticle

@article{90720e32c66d4d08add5232ae1198c46,
title = "Vitamin C supplementation restores the impaired vitamin E status of guinea pigs fed oxidized frying oil",
abstract = "To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of vitamin C, and to explore the effect of vitamin C supplementation on tissue vitamin E concentrations and lipid peroxidation, male weanling guinea pigs were divided into four groups. Guinea pigs were fed 15{\%} OFO diets supplemented with vitamin C at 300, 600 or 1500 mg/kg diet. Control animals were fed a diet containing 15{\%} fresh untreated soybean oil with 300 mg/kg of vitamin C. After 60 d of feeding, body weight gain, food intake, feed efficiency and plasma triglyceride concentration were significantly lower in guinea pigs fed OFO diets than in controls (P <0.05). However, plasma cholesterol concentration was highest in guinea pigs fed the OFO diet supplemented with 300 mg/kg vitamin C. Increasing vitamin C in OFO diets significantly reduced plasma cholesterol concentration. Plasma and tissue vitamins C and E concentrations were significantly lower in the OFO- fed guinea pigs receiving 300 mg/kg vitamin C than in controls. Greater levels of supplemental vitamin C increased tissue vitamins C and E. Guinea pigs fed OFO diets had significantly higher tissue levels of thiobarbituric acid reactive substances (TBARS) (P <0.05) than controls. Our results demonstrated that OFO feeding, which impaired α-tocopherol retention and increased TBARS, could be alleviated somewhat by vitamin C supplementation.",
keywords = "Guinea pigs, Oxidative damage, Oxidized frying oil, Vitamin C, Vitamin E",
author = "Liu, {Jen Fang} and Lee, {Ya Wen}",
year = "1998",
language = "English",
volume = "128",
pages = "116--122",
journal = "Journal of Nutrition",
issn = "0022-3166",
publisher = "American Society for Nutrition",
number = "1",

}

TY - JOUR

T1 - Vitamin C supplementation restores the impaired vitamin E status of guinea pigs fed oxidized frying oil

AU - Liu, Jen Fang

AU - Lee, Ya Wen

PY - 1998

Y1 - 1998

N2 - To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of vitamin C, and to explore the effect of vitamin C supplementation on tissue vitamin E concentrations and lipid peroxidation, male weanling guinea pigs were divided into four groups. Guinea pigs were fed 15% OFO diets supplemented with vitamin C at 300, 600 or 1500 mg/kg diet. Control animals were fed a diet containing 15% fresh untreated soybean oil with 300 mg/kg of vitamin C. After 60 d of feeding, body weight gain, food intake, feed efficiency and plasma triglyceride concentration were significantly lower in guinea pigs fed OFO diets than in controls (P <0.05). However, plasma cholesterol concentration was highest in guinea pigs fed the OFO diet supplemented with 300 mg/kg vitamin C. Increasing vitamin C in OFO diets significantly reduced plasma cholesterol concentration. Plasma and tissue vitamins C and E concentrations were significantly lower in the OFO- fed guinea pigs receiving 300 mg/kg vitamin C than in controls. Greater levels of supplemental vitamin C increased tissue vitamins C and E. Guinea pigs fed OFO diets had significantly higher tissue levels of thiobarbituric acid reactive substances (TBARS) (P <0.05) than controls. Our results demonstrated that OFO feeding, which impaired α-tocopherol retention and increased TBARS, could be alleviated somewhat by vitamin C supplementation.

AB - To investigate the effect of dietary oxidized frying oil (OFO) on tissue retention of vitamin C, and to explore the effect of vitamin C supplementation on tissue vitamin E concentrations and lipid peroxidation, male weanling guinea pigs were divided into four groups. Guinea pigs were fed 15% OFO diets supplemented with vitamin C at 300, 600 or 1500 mg/kg diet. Control animals were fed a diet containing 15% fresh untreated soybean oil with 300 mg/kg of vitamin C. After 60 d of feeding, body weight gain, food intake, feed efficiency and plasma triglyceride concentration were significantly lower in guinea pigs fed OFO diets than in controls (P <0.05). However, plasma cholesterol concentration was highest in guinea pigs fed the OFO diet supplemented with 300 mg/kg vitamin C. Increasing vitamin C in OFO diets significantly reduced plasma cholesterol concentration. Plasma and tissue vitamins C and E concentrations were significantly lower in the OFO- fed guinea pigs receiving 300 mg/kg vitamin C than in controls. Greater levels of supplemental vitamin C increased tissue vitamins C and E. Guinea pigs fed OFO diets had significantly higher tissue levels of thiobarbituric acid reactive substances (TBARS) (P <0.05) than controls. Our results demonstrated that OFO feeding, which impaired α-tocopherol retention and increased TBARS, could be alleviated somewhat by vitamin C supplementation.

KW - Guinea pigs

KW - Oxidative damage

KW - Oxidized frying oil

KW - Vitamin C

KW - Vitamin E

UR - http://www.scopus.com/inward/record.url?scp=0031910965&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0031910965&partnerID=8YFLogxK

M3 - Article

C2 - 9430612

AN - SCOPUS:0031910965

VL - 128

SP - 116

EP - 122

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 1

ER -