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Journal of Nutrition Vol. 53 No. 3 July 1954, pp. 461-468
Copyright © 1954 by American Society for Nutrition
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Use of Urea-Inclusion Compound Containing Essential Fatty Acid in an Experimental Diet1

Two Figures

Ralph T. Holman and Siret Ener

Hormel Institute, University of Minnesota, Austin

1. Comparison was made between the utilization of essential fatty acid (linoleic acid) in corn oil and the urea-inclusion compound of its ethyl ester. Changes in dermal symptoms and synthesis of arachidonic acid indicated that the essential fatty ester was active when administered in the form of its inclusion compound.
2. Vitamin A content of rations was found to decrease less over a period of 40 days if the essential fatty ester in the diet is present as urea-inclusion compound.
3. The use of urea-inclusion compounds of essential fatty acids is recommended as a means of supplementation by way of the ration, thereby affording protection of these unstable substances against autoxidative rancidity, and providing steady dosage.

1 This investigation was supported in part by the Office of Naval Research, Contract N8onr 66218, and by a grant from the National Dairy Council. Hormel Institute publication no. 103.

Manuscript received 4 March 1954.




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