Dietary vitamin E reduces labile iron in rat tissues

Wissam Ibrahim, Ching Kuang Chow

    Research output: Contribution to journalArticlepeer-review

    11 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)298-303
    Number of pages6
    JournalJournal of Biochemical and Molecular Toxicology
    Volume19
    Issue number5
    DOIs
    Publication statusPublished - Nov 28 2005

    Keywords

    • Labile Iron
    • Rat Tissues
    • Vitamin E

    ASJC Scopus subject areas

    • Biochemistry
    • Molecular Medicine
    • Molecular Biology
    • Toxicology
    • Health, Toxicology and Mutagenesis

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