| ironjustice@aol.com 2005-11-19, 12:50 am |
| Dietary vitamin E reduces labile iron in rat tissues.
Ibrahim W, Chow CK
J Biochem Mol Toxicol. 2005 Nov 16; 19(5): 298-303
Previous studies have shown that dietary vitamin E reduced generation
and/or levels of superoxide. As superoxide has potential to release
iron from its transport and storage proteins, and labile or available
form of iron is capable of catalyzing the formation of reactive
hydroxyl radicals, the effect of dietary vitamin E on labile iron pool
was studied in rats. One-month-old Sprague-Dawley male and female rats
were fed a basal vitamin E-deficient diet supplemented with 0, 20, 200,
or 2,000 IU vitamin E/kg diet for 90 days. The levels of labile iron
were measured in the liver, kidney, spleen, heart and skeletal muscle.
Additionally, the levels of lipid peroxidation products were measured.
The results showed that, except for labile iron in the heart of male
rats, dietary vitamin E dose dependently reduced the levels of labile
iron and lipid peroxidation products in all tissues of male and female
rats. The findings suggest that dietary vitamin E may protect against
oxidative tissue damage by reducing the generation and/or level of
superoxide, which in turn attenuates the release of iron from its
protein complexes. (c) 2005 Wiley Periodicals, Inc. J Biochem Mol
Toxicol 19:298-303, 2005; Published online in Wiley InterScience
(www.interscience.wiley.com). DOI 10.1002/jbt.20094.
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