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KMID : 1007519990080030210
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Food Science and Biotechnology
1999 Volume.8 No. 3 p.210 ~ p.212
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The Effects of Antioxidant Vitamins on Lipid Peroxide Production in Rats
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Kim, Wha Young
Kim, Kwang Ok/Lee, Young Chun/Yoo, Kyung Mi
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Abstract
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Thiobarbituric acid reactive substances (TBARS) and lipofuscin contents were measured to evaluate the antioxidative effects of vitamins A, C, and E in rats. The rats were fed the vitamins at 30% and 300% of the recommended dietary allowances (vitamins A and E) or of the amount of daily use (vitamin C). The individual vitamin inhibited the lipid peroxide formation and there were additive effects of the vitamins. The combination of vitamins A and C provided greater protection against the lipid peroxide formation than the other combinations of the vitamins.
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KEYWORD
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