Vitamin E reduction of lipid peroxidation products in rats fed cod liver oil and ethanol

The purpose of this study was to investigate the effects of vitamin E supplementation on ethanol- and cod liver oil-induced lipid peroxidation. Adult male rats received diets containing ethanol, cod liver oil and supplemented with vitamin E for 28 days. Following treatment, hepatic conjugated dienes, lipid fluorescence, and exhalation of ethane were measured as indices of lipid peroxidation. Ethane expiration over a 3-hour period was reduced by 96% in rats fed ethanol supplemented with vitamin E. Exhalation of ethane was increased by CLO feeding but was reduced 89% in the CLO-fed rats supplemented with vitamin E. In addition, ethane production was elevated in rats fed ethanol plus CLO compared to rats fed diets containing CLO supplemented with vitamin E. Supplementation of the CLO diet with vitamin E also significantly decreased hepatic conjugated fatty acid dienes levels. Levels of hepatic conjugated fatty acid dienes from rats fed ethanol plus vitamin E were reduced 91% compared to rats fed ethanol diets. Additionally, hepatic lipid fluorescence expressed as per mg of hepatic phospholipid basis was also significantly increased in rat groups fed vitamin E, ethanol, and cod liver oil diets. Where vitamin E was added to these same diets a significant decrease of hepatic lipid peroxidation products occurred. The observed reduction in lipid peroxidation by vitamin E may be useful to retard lipid peroxides derived materials involved in the development of alcoholic liver diseases.