Turkish Journal of Biology
The Effects of Dietary Vitamin E on Sera Lipids andLipid Peroxida Peroxidation in Diabetic Rats
The aim of the present study was to determine the effects of dietary vitamin E on some biochemical sera parameters in diabetic rats. Thirty wistar rats were used in the experiments. They were randomly divided into three groups, each consisting of ten rats. The first group was the control, the second was diabetic, and the third was diabetic but fed vitamin E. At the end of 12 weeks, the levels of insulin, HDL and vitamin E in the sera were lower but the levels of MDA, glucose, fosfolipidis, cholesterols, triglycerides, free fatty acids, LDL and VLDL were in the second group compared with the other groups. The fatty acids composition of sera lipid classes (free fatty acids, cholesterol esters, phospholipids, triglycerides) was studied by GLC. The level of stearic acids was high and the level of polyunsaturated fatty acids was low in the second group compared with the other groups. In conclusion, the results indicate that dietary vitamin E reduces lipid peroxidation in the sera of diabetic rats. Thus, it can be said that vitamin E helps to prevent cardiovascular disease occurring due to diabetes.
ÇELİK, Sait and YILMAZ, Ökkeş (1999) "The Effects of Dietary Vitamin E on Sera Lipids andLipid Peroxida Peroxidation in Diabetic Rats," Turkish Journal of Biology: Vol. 23: No. 1, Article 5. Available at: https://journals.tubitak.gov.tr/biology/vol23/iss1/5