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

Jen Fang Liu, Ya Wen Lee

研究成果: 雜誌貢獻文章同行評審

77 引文 斯高帕斯(Scopus)

摘要

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.
原文英語
頁(從 - 到)116-122
頁數7
期刊Journal of Nutrition
128
發行號1
出版狀態已發佈 - 1998

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

指紋 深入研究「Vitamin C supplementation restores the impaired vitamin E status of guinea pigs fed oxidized frying oil」主題。共同形成了獨特的指紋。

引用此