Nutrition Journal (Mar 2007)

Sparing effects of selenium and ascorbic acid on vitamin C and E in guinea pig tissues

  • Hayward Stephen,
  • Iskandar Monica,
  • Bonacci Giuseppe,
  • Madère Réné,
  • Giroux Alex,
  • Jee Penny,
  • Trick Keith D,
  • Cockell Kevin A,
  • Peace Robert,
  • Hidiroglou Nick,
  • Bertinato Jesse,
  • Giles Nicholas,
  • L'Abbé Mary R

DOI
https://doi.org/10.1186/1475-2891-6-7
Journal volume & issue
Vol. 6, no. 1
p. 7

Abstract

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Abstract Background Selenium (Se), vitamin C and vitamin E function as antioxidants within the body. In this study, we investigated the effects of reduced dietary Se and L-ascorbic acid (AA) on vitamin C and α-tocopherol (AT) status in guinea pig tissues. Methods Male Hartley guinea pigs were orally dosed with a marginal amount of AA and fed a diet deficient (Se-D/MC), marginal (Se-M/MC) or normal (Se-N/MC) in Se. An additional diet group (Se-N/NC) was fed normal Se and dosed with a normal amount of AA. Guinea pigs were killed after 5 or 12 weeks on the experimental diets at 24 and 48 hours post AA dosing. Results Liver Se-dependent glutathione peroxidase activity was decreased (P P > 0.05) by reduction in dietary Se or AA. All tissues examined showed a decrease (P P P Conclusion Together, these data demonstrate sparing effects of Se and AA on vitamin C and AT in guinea pig tissues.