Abstract
The ability of dietary supplementation with carotenoids to protect chick tissues against oxidative stress in vitro was examined. Male Leghorn chicks were fed on diets supplemented (100 mg supplement/kg diet) with either β-carotene, zeaxanthin (β,β-carotene-3,3'-diol), canthaxanthin (β,β-carotene-4,4'-dione) or α-tocopherol, or on a control diet, from 1 d old until 37 d of age. Tissues (liver, heart, skeletal muscle and plasma) were removed and assayed for total carotenoids and α-tocopherol content and portions subjected to oxidative stress by incubation of homogenates with cumene hydroperoxide and FeSO 4 . Animals receiving zeaxanthin and canthaxanthin had significantly greater carotenoid concentrations in liver, heart, muscle and plasma compared with untreated controls ( P < 0·05); animals fed on diets supplemented with β-carotene or α-tocopherol did not have significantly different tissue carotenoid contents compared with untreated controls. α-Tocopherol supplementation elevated α-tocopherol levels in all tissues examined ( P < 0·05). Supplementation with caroteuoids did not affect tissue α-tocopherol levels, but β-carotene lowered plasma α-tocopherol levels by 50% ( P < 0·05). Incubation of plasma or tissue homogenates with oxidant stressors induced lipid peroxidation (production of thiobarbituric-acid reactive substances) in all tissues. Animals given α-tocopherol, β-carotene or zeaxanthin had a reduced susceptibility to oxidant stress in liver compared with unsupplemented controls ( P < 0·05), and α-tocopherol-supplemented animals had reduced susceptibility in skeletal muscle compared with unsupplemented controls ( P < 0·05). Canthaxanthin supplementation did not influence the susceptibility to oxidant stress in any tissue examined. These results suggest that zeaxanthin, a carotenoid present in animal and human diets, may have significant activity as an antioxidant against oxidative stress in tissues.
Cite
CITATION STYLE
Woodall, A. A., Britton, G., & Jackson, M. J. (1996). Dietary supplementation with carotenoids: effects on α-tocopherol levels and susceptibility of tissues to oxidative stress. British Journal of Nutrition, 76(2), 307–317. https://doi.org/10.1079/bjn19960034
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.