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The relationship of pyridoxine and riboflavin to the nutritional value of polymerized fats
Author(s) -
Witting L. A.,
Nishida T.,
Johnson O. C.,
Kummerow F. A.
Publication year - 1957
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637990
Subject(s) - pyridoxine , riboflavin , weanling , food science , chemistry , vitamin , biochemistry , biology , endocrinology
Summary The nutritive value of polymerized fats was compared by feeding them at a 10% level to weanling rats kept on three different basal rations and various vitamin supplements. Autoxidatively or thermally autoxidatively polymerized fats depressed growth, and thermally polymerized fats were toxic to rats. The results indicated that the dietary level of riboflavin and pyridoxine and the manner in which the fats were polymerized had an important bearing on their nutritional value. The protein level also influenced the nutritional value of the oils and, at lower levels, appeared to be related to pyridoxine intake as the growth depression and the toxicity were partially overcome by supplementation of the diet with pyridoxine. Riboflavin apparently aided the animals in coping with autoxidized fat but did not contribute any protective action against thermal polymers.