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An Unknown Factor with Vitamin a Activity Distilled from Lard¹

Two Figures

Departments of Pathology and Animal Care, College of Physicians and Surgeons, Columbia University, New York, N. Y.

The nutritional effects on rats of the distillate and residue fractions of molecularly distilled lard were studied. When vitamin A-free diets containing the residue fraction as the fat source were supplemented by distillate, or when this material was injected, the animals could be protected against the signs of vitamin A deficiency. The protection given by 2% distillate in the diet seemed nearly complete and was much better than that provided by weekly injections of 7.5 units of vitamin A palmitate.

These results could be explained neither by the presence of vitamin A in the distillate nor by a nonspecific anti-oxidant action of the distillate. It was therefore concluded that lard contains a factor with vitamin A-like activity but which is chemically different from the known forms of vitamin A.

The significance of this factor with respect to specific epithelial lesions in animals on vitamin A-low rations, to vitamin A bioassays, and to a "fat minimum" in the diet has been discussed.

Manuscript received 10 July 1950.

This article has been cited by other articles:

				S. R. Ames and P. L. Harris Identification of the So-called "Lard Factor" as Vitamin A Science, September 3, 1954; 120(3114): 391 - 393. [PDF]