scholarly journals Effect of dietary vitamin C on compression injury of the spinal cord in a rat mutant unable to synthesize ascorbic acid and its correlation with that of vitamin E

Spinal Cord ◽  
1996 ◽  
Vol 34 (4) ◽  
pp. 234-238 ◽  
Author(s):  
D Katoh ◽  
T Ikata ◽  
S Katoh ◽  
Y Hamada ◽  
K Fukuzawa
Keyword(s):  
Spinal Cord ◽  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Dietary Vitamin ◽  
Compression Injury

scholarly journals Effects of dietary vitamin E and vitamin C supplementation on the level of α-tocopherol and L-ascorbic acid in muscle and on the antioxidative status and meat quality of pigs

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 175-184 ◽  
Author(s):  
R. Lahučký ◽  
IBahelka ◽  
K. Novotná ◽  
K. Vašíčková
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Oxidative Stability ◽  
Meat Quality ◽  
Alpha Tocopherol ◽  
Dietary Vitamin ◽  
Control Group ◽  
Drip Loss ◽  
Positive Effects

In total thirty pigs (Slovak Meaty) defined by DNA based test as not susceptible to malignant hyperthermia (non-mutant on RYR1) were used in the experiment. Treatment consisted in supplementation of vitamin E (500 mg &alpha;-tocopherol/kg diet as &alpha;-tocopherol acetate) (group E) and the same doses of vitamin E plus vitamin C (200 mg L-ascorbic acid/kg diet) (group E + C) to finishing pigs for the last 30 days before slaughter. The higher dietary vitamin E level resulted in higher levels of &alpha;-tocopherol in fresh (24 h), chill-stored (5 days, 4&deg;C), chill-stored and cooked (80&deg;C) and frozen meat (3 months, &ndash;25&deg;C), (P &lt; 0.05). Higher dietary vitamin C resulted in higher levels L-ascorbic acid in fresh and chill-stored meat (P &lt; 0.05) but no significant differences vs. control pigs were observed in cooked and frozen meats. Supplementation with vitamins E and C (group E + C) had positive effects on pH (45 min) (P = 0.06) and on drip loss (P &lt; 0.05) values as compared to control group. The rate of oxidation (malondialdehyde-MDA production) by stimulation with Fe<sup>2+</sup>/ascorbate (incubation of muscle LD for 0 and 30 min) was higher in control group as compared to both experimental groups (P &lt; 0.05). Positive effects of vitamin E on oxidative stability measured as thiobarbituric acid reactive substances (TBARS, MDA) were observed mainly in chill-stored meat (P &lt; 0.05). Using TBARS method, no additional effect of vitamin C on oxidative stability of fresh, chill-stored, cooked and frozen meat was found. In conclusion, supplementation of the combination of vitamin E (500 mg &alpha;-tocopherol/kg diet) and vitamin C (200 mg L-ascorbic acid/kg diet) for 30 days before slaughter improved meat quality values (drip loss, pH), however, it seems to depend on the genetic background of animals (occurrence of mutation on RYR1). Oxidative stability of meat lipids measured as TBARS value can be improved by vitamin E supplementation to feed. &nbsp;

scholarly journals Water- and Fat-Soluble Antioxidants in Human Seminal Plasma and Serum of Fertile Males

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 96 ◽  
Author(s):  
Giacomo Lazzarino ◽  
Ilaria Listorti ◽  
Gabriele Bilotta ◽  
Talia Capozzolo ◽  
Angela Amorini ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Uric Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Seminal Plasma ◽  
Sperm Count ◽  
Venous Blood ◽  
Water Soluble ◽  
Human Seminal Plasma ◽  
Serum Ratio

Reactive oxygen species (ROS) are physiologically involved in functions like sperm maturation, capacitation and acrosome reaction, but their excess is involved in male infertility. Antioxidants in seminal plasma (SP) are an important factor balancing physiologic and harmful ROS activities. In this study, we determined and compared the full profiles of the water- and fat-soluble antioxidants in SP and serum of 15 healthy fertile subjects (ranging between the ages of 35 and 42 years). Ejaculates were obtained after 2–5 days of sexual abstinence. After liquefaction and withdrawal of an aliquot for the sperm count, samples were centrifuged to obtain SP. Thirty min after semen donation, a venous blood sample was collected from each subject. Donors with lower SP concentrations of ascorbic acid (n = 5) or α-tocopherol (n = 5) received a 4 week oral administration of either vitamin C (100 mg/day) or vitamin E (30 mg/day). They were then re-assayed to determine the SP and serum levels of ascorbic acid and α-tocopherol. SP and serum samples were properly processed and analyzed by HPLC methods suitable to determine water (ascorbic acid, glutathione (GSH) and uric acid) and fat-soluble (all-trans-retinoic acid, all-trans-retinol, α-tocopherol, carotenoids and coenzyme Q10) antioxidants. Data demonstrate that only ascorbic acid is higher in SP than in serum (SP/serum ratio = 4.97 ± 0.88). The other water-soluble antioxidants are equally distributed in the two fluids (GSH SP/serum ratio = 1.14 ± 0.34; uric acid SP/serum ratio = 0.82 ± 0.12). All fat-soluble antioxidants are about 10 times less concentrated in SP than in serum. In donors treated with vitamin C or vitamin E, ascorbic acid and α-tocopherol significantly increased in both fluids. However, the SP/serum ratio of ascorbic acid was 4.15 ± 0.45 before and 3.27 ± 0.39 after treatment, whilst those of α-tocopherol were 0.11 ± 0.03 before and 0.10 ± 0.02 after treatment. The results of this study, by showing the peculiar composition in water- and fat-soluble antioxidants SP, indicate that it is likely that still-unknown mechanisms allow ascorbic acid accumulation in SP against a concentration gradient. SP mainly relies its defenses on water- rather than fat-soluble antioxidants and on the mechanisms ensuring their transfer from serum.

scholarly journals Vitamin C and Vitamin E Mitigate the Risk of Pancreatic Ductal Adenocarcinoma from Meat-Derived Mutagen Exposure in Adults in a Case-Control Study

2019 ◽  
Vol 149 (8) ◽  
pp. 1443-1450 ◽  
Author(s):  
Donghui Li ◽  
Hongwei Tang ◽  
Peng Wei ◽  
Jiali Zheng ◽  
Carrie R Daniel ◽  
...  
Keyword(s):  
Pancreatic Cancer ◽  
Vitamin E ◽  
Vitamin C ◽  
Pancreatic Ductal Adenocarcinoma ◽  
Case Control Study ◽  
Case Control ◽  
Ductal Adenocarcinoma ◽  
Dietary Vitamin ◽  
Total Vitamin ◽  
Control Study

ABSTRACT Background Previous studies have found that meat-derived mutagens increase, and vitamin C or E decrease, the risk of pancreatic cancer. Objective The aim of this study was to determine whether intake of vitamin C or E modulates the association between meat-derived mutagen exposure and risk of pancreatic cancer. Design We conducted a case-control study in 1321 patients with pathologically confirmed pancreatic ductal adenocarcinoma (PDAC) and 1061 healthy controls (aged 28–88 y). Cases and controls were frequency-matched by age, sex, and race/ethnicity. Mutagen intake was assessed using a meat preparation questionnaire. Intakes of vitamin C, E, and other dietary components were assessed via a food-frequency questionnaire in a subset of 811 cases and 818 controls. ORs and 95% CIs were estimated in multivariable-adjusted logistic regression models. Results The risk of PDAC was not associated with meat intake but was associated with consumption of well-done grilled or barbecued chicken (OR: 1.57; 95% CI: 1.18, 2.09; P = 0.001). Intake of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline was associated with increased PDAC risk (Ptrend = 0.047). Participants in the highest, as compared with the lowest, quintile of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (PhIP) intake experienced a 38% increased risk of PDAC (95% CI: 1.00, 1.90; P = 0.048). Intakes of total vitamin C or E from food and supplements or from supplements alone were each inversely associated with PDAC risk. Stratified analyses showed differential associations for PhIP intake and PDAC risk, such that risk increased among individuals with lower intake of vitamin C or E and decreased among those with higher vitamin intake. Significant interactions of dietary vitamin C, dietary vitamin E, and total vitamin E with PhIP intake were detected (Pinteraction = 0.023, <0.001, and 0.013, respectively). Conclusions Consistent with experimental evidence, this study of 811 cases and 818 controls has shown that high intake of dietary vitamin C or E mitigates the risk of PhIP-related PDAC.

Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

2015 ◽  
Vol 45 (5) ◽  
pp. 688-702 ◽  
Author(s):  
Nitin Mehta ◽  
B . D. Sharma ◽  
R. R. Kumar ◽  
Pavan Kumar ◽  
Om Prakash Malav ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin E ◽  
Vitamin C ◽  
Calcium Lactate ◽  
Low Fat ◽  
Content Type ◽  
Physico Chemical ◽  
Chicken Meat Patties ◽  
Sensory Parameters ◽  
Chicken Patties

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.

Effects of Vitamin C and Vitamin E on Lipid Peroxidation Status, Serum Hormone, Metabolite, and Mineral Concentrations of Japanese Quails Reared under Heat Stress (34º C)

2002 ◽  
Vol 72 (2) ◽  
pp. 91-100 ◽  
Author(s):  
Kazim Sahin ◽  
Osman Kucuk ◽  
Nurhan Sahin ◽  
Mustafa Sari
Keyword(s):  
Lipid Peroxidation ◽  
Heat Stress ◽  
Vitamin E ◽  
Vitamin C ◽  
Management Practice ◽  
Thyroid Stimulating Hormone ◽  
Dietary Vitamin ◽  
Serum Concentrations ◽  
Japanese Quails ◽  
Mineral Concentrations

This study was conducted to determine the effects of dietary vitamin C (L-ascorbic acid) and vitamin E (a-tocopherol acetate) on lipid peroxidation status measured as MDA and serum triiodothyronine (T3), thyroxine (T4), thyroid-stimulating hormone (TSH), adrenocorticotropic hormone (ACTH), as well as some other serum metabolite and mineral concentrations of Japanese quails reared under heat stress (34º C). One hundred-eighty 10-day-old Japanese quails were randomly assigned to six treatment groups, three replicates of 10 birds each. Using a 2 × 3 factorial design, the birds received two levels of vitamin C (100 and 200 mg/kg of diet) or three levels of vitamin E (125, 250, or 500 mg/kg of diet). Greater dietary vitamin E and vitamin C resulted in a greater serum T3, T4, and TSH (p=0.001), but lower ACTH (p=0.001) concentrations. Serum concentrations of T4 and TSH increased to a greater extent by increasing dietary vitamin C when greater vitamin E levels were fed (interaction, p=0.001). Serum glucose, urea, triglycerides, and cholesterol concentrations decreased (p=0.001), while protein and albumin concentrations increased (p =0.001) when both dietary vitamin C and vitamin E were increased. Serum activities of SGOT and SGPT were not influenced by dietary vitamin C or vitamin E (p>0.43). However, serum activity of AP increased (p=0.001) by increasing both dietary vitamin C and vitamin E. Increasing both dietary vitamin C and vitamin E caused an increase in serum concentrations of Ca, P, K (p=0.001), Fe, and Zn (p=0.01) but a decrease in serum concentrations of Na (p=0.001) and Cu (p=0.01). Interactions between vitamin C and vitamin E were detected for Ca, P, Na, and K (p =0.001). Greater dietary vitamin C and vitamin E resulted in a greater serum and liver vitamin E, C, and A (p_0.05), but lower MDA (p=0.001) concentrations. Results of the present study conclude that supplementing a combination of dietary vitamin C (200 mg) and vitamin E (250–500 mg) offers a good management practice to reduce heat stress-related decreases in performance of Japanese quails.

Deliberate Vitamin C S elf-Administration by the Public

1983 ◽  
Vol 2 (3-4) ◽  
pp. 211-216
Author(s):  
Cedric W. M Wilson ◽  
Gillian C. Coffey
Keyword(s):  
Ascorbic Acid ◽  
Side Effects ◽  
Vitamin C ◽  
Dietary Intake ◽  
Medical Advice ◽  
Recommended Dose ◽  
Dietary Vitamin ◽  
The Public ◽  
Abdominal Symptoms ◽  
Daily Dose

A questionnaire was distributed to 38 organisations in Dublin to obtain information about the extent to which Vitamin C is deliberately taken by the public in the form of fruit, or tablets containing ascorbic acid, the reasons for its consumption and the side-effects attributed to it, in relation to the basic dietary intake of Vitamin C. Of the 950 subjects in the sample, 60% significantly more of whom were female, deliberately took supplementary Vitamin C. Of the Vitamin C takers, 70% took a daily dose of 50 mg, 7% took 1000 mg or more; 28% took the supplementary dose all the time, 12% took it only when ill, in the form of tablets. Subjects with a dialy dietary intake of more than 75 mg were more likely to take supplementary Vitamin C. 36% of takers took Vitamin C for control of cold symptoms. Only 5% took it on medical advice. 8% of the subjects attributed side-effects to Vitamin C, sleepiness, soreness of the tongue and constipation being the most common, and equally common after fruit or tablets. Only 4% experienced abdominal symptoms. The results indicate that females who normally have higher tissue ascorbic acid levels, and those individuals who have higher basic dietary Vitamin C intakes, tend to supplement themselves to a greater degree with extra Vitamin C in the form of fruit or tablets. It appears that a proportion of the population has a higher physiological requirement of Vitamin C than other individuals who exist on the recommended dose.

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