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Journal of Nutrition Vol. 103 No. 4 April 1973, pp. 503-508
Copyright © 1973 by American Society for Nutrition
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Effect of Vitamin E and Selenium on Tissue Antioxidant Status of Rats1

Linda H. Chen

Department of Nutrition and Food Science, University of Kentucky, Lexington, Kentucky 40506

Two animal experiments were performed with weanling, male, Sprague-Dawley rats to study the relationship of vitamin E and selenium on tissue antioxidant status. In experiment 1, 60 rats were fed basal diets supplemented with gradient levels of vitamin E. Sodium selenite (Se 1 ppm) was added to the diets of half the rats. In experiment 2, 48 rats received diets containing selenium (1 ppm) as sodium selenite, selenomethionine or selenocystine, with or without supplementation of vitamin E. After 4 weeks, liver peroxidation was determined by thiobarbituric acid (TBA) assay. Dietary selenium compounds as well as vitamin E lowered TBA values (P < 0.01). Sodium selenite at 1 ppm was as effective as 15 IU/kg diet of vitamin E in decreasing the peroxidation of liver lipids. The three selenium compounds were not significantly different in their effect. Vitamin E, sodium selenite, glutathione, ascorbic acid and butylhydroxyanisole added in vitro lowered TBA values of vitamin E-deficient rat liver homogenate, whereas methionine, selenomethionine and selenocystine added in vitro increased the TBA values. It is suggested that metabolites of dietary selenomethionine, selenocystine and methionine improved tissue antioxidant status of rats.

KEY WORDS: • vitamin E • selenite • selenomethionine • selenocystine • antioxidant status

1 Supported by Kentucky Agricultural Experiment Station. This is paper no. 72-9-53, published with the approval of the Director of the Kentucky Agricultural Experiment Station.

Manuscript received 14 July 1972.




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