Journal of Nutrition

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Journal of Nutrition Vol. 71 No. 2 June 1960, pp. 143-148
Copyright © 1960 by American Society for Nutrition
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A Fat-Soluble Material in Alfalfa that Reduces the Biological Availability of Tocopherol1

W. J. Pudelkiewicz and L. D. Matterson

Poultry Science Department, Storrs Agricultural Experiment Station, University of Connecticut, Storrs

1. The d,{alpha}-tocopherol in alfalfa is only about one-third available to the chick. It was discovered that a compound or compounds in the hot ethanol extract of alfalfa act antagonistically to tocopherol, increasing its excretion and decreasing its availability.
2. The vitamin E of alfalfa, when separated from the rest of the meal, is fully available.
3. The addition of pure d,{alpha}-tocopherol to a tocopherol-low lipid extract of alfalfa resulted in an excretion of tocopherol to the same extent as that of the tocopherol excretion when alfalfa was the source of d,{alpha}-tocopherol.

1 This work was supported in part by grants from the Yantic Grain and Products Company, Norwich, Connecticut.

Manuscript received 18 January 1960.




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