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Article
October 29, 1927

THE OXIDATIVE DESTRUCTION OF VITAMINS A AND E: AND THE PROTECTIVE ACTION OF CERTAIN VEGETABLE OILS

Author Affiliations

ROCHESTER, N. Y.
From the Department of Vital Economics, University of Rochester.

JAMA. 1927;89(18):1505-1508. doi:10.1001/jama.1927.02690180037010
Abstract

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

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