Effects of dietary carnosine and vitamin e on antioxidant and oxidative status of rats

Wissam Ibrahim, Vickie Tatum, Yeh Che-Chung, Chuen Bin Hong, Ching Kuang Chow

    Research output: Contribution to journalArticlepeer-review

    11 Citations (Scopus)

    Abstract

    The purpose of this study was to determine if moderate levels of carnosine supplement, alone or in combination with vitamin E, enhance antioxidant status and/or provide protection against oxidative stress. Fifty- four one-month-old male Sprague-Dawley rats were fed a basal vitamin E-deficient diet supplemented with either 0, 200, or 1000 mg L-carnosine, and either 0, 10, or 100 IU vitamin E (as all rec-α-tocopheryl acetate) per kg diet for 15 weeks. The antioxidant and oxidative status were assessed in the skeletal muscle, liver, and blood. Dietary vitamin E, but not carnosine, increased levels of vitamin E, decreased tissue peroxidizability, prevented incidence of myodegeneration, and reduced erythrocyte hemolytic stress. The levels of conjugated dienes, protein carbonyls, ascorbic acid, and nonprotein sulfhydryls, and activities of catalase, glutathione (GSH) peroxidase, and aldehyde dehydrogenase were not significantly altered by dietary carnosine or vitamin E. The results obtained suggest that supplementation of carnosine at levels of up to 1000 mg/kg diet does not significantly affect the antioxidant and oxidative status of rats.

    Original languageEnglish
    Pages (from-to)230-237
    Number of pages8
    JournalInternational Journal for Vitamin and Nutrition Research
    Volume78
    Issue number4-5
    DOIs
    Publication statusPublished - Dec 1 2008

    Keywords

    • Antioxidant status
    • Dietary carnosine
    • Oxidative stress
    • Rats
    • Vitamin E

    ASJC Scopus subject areas

    • Medicine (miscellaneous)
    • Endocrinology, Diabetes and Metabolism
    • Nutrition and Dietetics

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