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 journalArticlepeer-review

76 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

Keywords

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

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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