Abstract
The effect of dietary fat, vitamin E and iron on oxidative damage was studied in mice kidney. One-month-old male Swiss-Webster mice were fed a vitamin E deficient diet that contains either a) 8% fish oil + 2% corn oil, b) 10% lard or c) 10% hydrogenated lard (H-L) and supplemented with either Uor 1000 ppm vitamin E and/or 0.1% iron {as ferric citrate) for 4 weeks. Depletion of vitamin E, but not iron supplement, resulted in significantly higher levels of malondialdehyde {MDA) in animal groups receiving fish oil, lard or H-L. Levels of MDA and conjugated dienes were higher in animals receiving fish oil than lard or H-L. As expected vitamin E supplemented animal s had higher levels of vitamin E in kidneys. However animals receiving fish oil had lower vitamin E content than those receiving lard or hydrogenated lard. Except for higher ascorbic acid in the kidney of fish oil-fed group, other antioxidant systems {GSH, GSH peroxidase, catalase and Superoxide dismutäse) were not altered by dietary fat, vitamin E or iron. The results obtained suggest a prooxidant effect of high fish oil intake.
Original language | English |
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Pages (from-to) | A479 |
Journal | FASEB Journal |
Volume | 10 |
Issue number | 3 |
Publication status | Published - Dec 1 1996 |
Externally published | Yes |
ASJC Scopus subject areas
- Biotechnology
- Biochemistry
- Molecular Biology
- Genetics