It is generally accepted that vitamin A as found in butter fat and cod liver oil is easily destroyed. Heating and aerating these fats for a short time or exposing them to air at room temperature for a longer period uusually deprives them of every trace of vitamin A. During such treatment the fats absorb oxygen and a long series of partial oxidation products is recognized as accompanying the more or less undefined condition of rancidity so developed.
A destruction of vitamin E as found in butter fat was first indicated by our experiments1 on milk rations. These showed that 50 per cent of whole milk powder supplemented with 8 per cent of casein, 2 per cent of mineral salts, 5 per cent of yeast and 35 per cent of starch was adequate for growth and reproduction of rats, but that when appreciable quantities of lard, from 15 to
MATTILL HA. THE OXIDATIVE DESTRUCTION OF VITAMINS A AND E: AND THE PROTECTIVE ACTION OF CERTAIN VEGETABLE OILS. JAMA. 1927;89(18):1505–1508. doi:10.1001/jama.1927.02690180037010
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