Male Wistar Tats Mintained for a period of 6 weeks on a basal vitaimin E-deficiency diet consisting of 70% sucrose, 20% vatmin-free casein, 4% ocopherol, stripped lard, 4% salt mixture, and 2% tocopherol-free vitamin fortification mixutre were used to compare two sets of commonly used salt mixture( salt mixture USP XM versus Briggs´ slat mixture).
Among the rats mintained on the deficient diests for 6 weeks, only that recived the combination of Briggs´ salt mixture showed a siginficantly lower level of hepatic catalase activity, cytochrome P-450, and b_(3) compared to the corresponding control animals.
Since the most striking dfferences in these iets are in their content of iron. it appears that these two dietary consitituents may intact in modulating the effect of vitamin E on hapatic hemoproteins.
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