Lipid peroxidation in rat tissue slices: Effect of dietary vitamin E, corn oil-lard and menhaden oil

@article{Leibovitz1990LipidPI,
  title={Lipid peroxidation in rat tissue slices: Effect of dietary vitamin E, corn oil-lard and menhaden oil},
  author={Brian E. Leibovitz and Miao-lin Hu and Al L. Tappel},
  journal={Lipids},
  year={1990},
  volume={25},
  pages={125-129}
}
Rats were fed for 5 weeks either 10% (w/w) menhaden oil (MO) or a 10% corn oil-lard (COL) mixture (1∶1) in diets with ≤5 IU or ≤2 IU/kg vitamin E, respectively, or the same diets supplemented with d-α-tocopheryl succinate to a total of 35 and 180 IU vitamin E/kg, respectively. Slices of liver and heart from these rats were used to study lipid peroxidationin vitro. Thiobarbituric acid-reactive substances (TBARS) were measured in the medium after incubation of the slices at 37°C for 1 hr in the… CONTINUE READING