Vitamin E protects chick tissues againstex vivo oxidation of heme protein |
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| Authors: | Haripriya T Madabushi Cathérine L C De Mulder Al L Tappel |
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| Affiliation: | (1) Department of Food Science and Technology, University of California, 95616 Davis, California |
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| Abstract: | Protection by dietary vitamin E againstex vivo oxidation of heme proteins in liver and heart tissues of chicks was studied. A previously developed assay consisting of deconvoluting
spectra obtained from tissue homogenates to measure oxidation of heme proteins proved successful. Compared to liver and heart
from chicks fed the basal diet, the tissues from chicks receiving vitamin E exhibited less oxidation. |
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