Use of Vitamin E and C Supplements for the Prevention of Cognitive Decline

2016 ◽  
Vol 51 (2) ◽  
pp. 118-124 ◽  
Author(s):  
Luta Luse Basambombo ◽  
Pierre-Hugues Carmichael ◽  
Sharlène Côté ◽  
Danielle Laurin
Keyword(s):  
Vitamin E ◽  
Cognitive Decline ◽  
Antioxidant Vitamin ◽  
Vitamin Supplements ◽  
Data Set ◽  
Hazard Ratios ◽  
Vitamins E And C ◽  
Primary Prevention Strategy ◽  
Vitamin E And C ◽  
The Continuum

Background: There are few studies of the association between the use of antioxidant vitamin supplements and the risk of Alzheimer’s disease (AD). Cognitive decline is generally viewed as part of the continuum between normal aging and AD. Objective: To evaluate whether the use of vitamin E and C supplements is associated with reduced risks of cognitive impairment, not dementia (CIND), AD, or all-cause dementia in a representative sample of older persons ≥65 years old. Methods: Data from the Canadian Study of Health and Aging (1991-2002), a cohort study of dementia including 3 evaluation waves at 5-yearly intervals, were used. Exposure to vitamins E and C was self-reported at baseline in a risk factor questionnaire and/or in a clinical examination. Results: The data set included 5269 individuals. Compared with those not taking vitamin supplements, the age-, sex-, and education-adjusted hazard ratios of CIND, AD, and all-cause dementia were, respectively, 0.77 (95% CI = 0.60-0.98), 0.60 (95% CI = 0.42-0.86), and 0.62 (95% CI = 0.46-0.83) for those taking vitamin E and/or C supplements. Results remained significant in fully adjusted models except for CIND. Similar results were observed when vitamins were analyzed separately. Conclusions: This analysis suggests that the use of vitamin E and C supplements is associated with a reduced risk of cognitive decline. Further investigations are needed to determine their value as a primary prevention strategy.

scholarly journals Antioxidant Vitamin (E&C) Contents in Colostrum of Bangladeshi Women

2014 ◽  
Vol 2 (2) ◽  
pp. 53-57 ◽  
Author(s):  
Rubena Haque ◽  
Shahnila Ferdousi ◽  
Sk Nazrul Islam ◽  
Razia Sultana ◽  
Shammi Sultana Ferdousi
Keyword(s):  
Birth Weight ◽  
Vitamin E ◽  
Nutritional Status ◽  
High Performance ◽  
Post Partum ◽  
Antioxidant Vitamins ◽  
Antioxidant Vitamin ◽  
Cross Sectional ◽  
Vitamins E And C ◽  
Vitamin E And C

Background: Colostrum is the first product of lactation and can be considered as first vaccine for newborns. It contains numerous nutrients as well as antioxidant vitamins necessary for newborns. Objective: The aim of the study was to measure the antioxidant vitamin (vitamins E and C) contents in colostrum and to compare them with the nutritional status, age and parity of the lactating mothers and birth weight of the babies. Materials and method: In this cross sectional study antioxidant vitamins E and C of colostrum of seventy six post-partum mothers were estimated irrespective of their age, parity, socioeconomic and nutritional status. High Performance Liquid Chromatography (HPLC) was employed to analyze the colostral content of vitamin E and spectrophotometric method was used for estimation of vitamin C (ascorbic acid) level. These levels were then compared against maternal and fetal characteristics. Results: The mean concentration (±SD) of vitamin E and C were 519.809(±1.16) ?gm/dl and 1.33(±0.076) mg/dl respectively. No significant relationship was found between maternal age, parity, BMI or birth weight of the baby and the colostral content of vitamin E and C. Conclusion: Colostrum of Bangladeshi women are rich in antioxidant vitamins and not dependent on sociodemographic variables of mothers and / or birth weight of baby. DOI: http://dx.doi.org/10.3329/dmcj.v2i2.20524 Delta Med Col J. Jul 2014; 2(2): 53-57

Dietary antioxidants and the risk of Parkinson Disease

Neurology ◽  
2021 ◽  
pp. 10.1212/WNL.0000000000011373
Author(s):  
Essi Hantikainen ◽  
Ylva Trolle Lagerros ◽  
Weimin Ye ◽  
Mauro Serafini ◽  
Hans-Olov Adami ◽  
...  
Keyword(s):  
Vitamin E ◽  
Parkinson Disease ◽  
Beta Carotene ◽  
Dietary Vitamin ◽  
Class Iii ◽  
Dietary Antioxidants ◽  
Men And Women ◽  
Hazard Ratios ◽  
Cox Proportional Hazard Regression ◽  
Vitamin E And C

ObjectiveTo determine whether high baseline dietary antioxidants and total non-enzymatic antioxidant capacity (NEAC) is associated with a lower risk of Parkinson disease in men and women, we prospectively studied 43,865 men and women from a large Swedish cohort.MethodsIn the Swedish National March Cohort 43,865 men and women aged 18–94 years were followed through record linkages to National Health Registries from 1997 until 2016. Baseline dietary vitamin E, C and beta-carotene intake, as well as NEAC, were assessed by a validated food frequency questionnaire collected at baseline. All exposure variables were adjusted for energy intake and categorized into tertiles. Multivariable Cox proportional hazard regression models were fitted to estimate hazard ratios (HRs) with 95% confidence intervals (CIs) for Parkinson disease.ResultsAfter a mean follow-up time of 17.6 years we detected 465 incidence cases of Parkinson disease. In the multivariable adjusted model, dietary vitamin E (HR: 0.68: 95% CI: 0.52–0.90; p for trend: 0.005) and C (HR: 0.68; 95% CI: 0.52–0.89; p for trend: 0.004) were inversely associated with the risk of Parkinson disease, when comparing subjects in the highest to the lowest tertiles of the exposure. No association was found with estimated intake of dietary beta-carotene or NEAC.ConclusionOur findings suggest that dietary vitamin E and C intake might be inversely associated with the risk of Parkinson disease. No association was found with dietary beta-carotene or NEAC.Classification of evidenceThis study provides Class III evidence that dietary vitamin E and C intake are inversely associated with the risk of Parkinson disease.

scholarly journals Supplementation of Vitamin E and C in the Feed to Meat Quality of Muscovy Ducks Stored in a Temperature Chamber, Refrigerator and Freezer

2015 ◽  
Vol 17 (2) ◽  
pp. 114
Author(s):  
Elly Tugiyanti ◽  
Tri Yuwanta ◽  
Zuprizal Zuprizal ◽  
Rusman Rusman ◽  
Ismoyowati Ismoyowati
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Meat Quality ◽  
Room Temperature ◽  
Metabolic Energy ◽  
Muscovy Duck ◽  
Vitamins E And C ◽  
Significant Difference ◽  
Vitamin E And C

Research has been conducted to determine the effectiveness of antioxidant supplementation of vitamin E and C in the feed to meat quality of the Muscovy duck meat stored at room temperature, refrigerator and freezer.  Eighty-four Muscovy duck tail males aged 9 weeks maintained for 5 weeks and allocated into 7 treatments with 4 replications and each replication consisted of Muscovy duck 3 heads. Completely Randomized Design was applied, in the which treatments were vitamin E and vitamin C supplementation to the basal feed containing 21% protein and 3100 kcal / kg administered metabolic energy into seven groups namely E0C0: basal feed without Vit E and Vit C, E400: basal feed plus 400 IU of vitamin E, E600: basal feed plus 600 IU of vitamin E, C400: basal feed plus 400 mg / kg feed vitamin C, C600: basal feed plus 600 mg / kg feed as much vitamin C, E200C200: basal feed plus 200 IU vitamin E and 200 mg / kg feed vitamin C, and E300C300: basal feed plus 300 IU of vitamin E and 300 mg / kg feed of vitamin C. The parameters measured were the color of meat that includes the value of L * (lightness), a * (Redness) and b * (yellowness), tenderness and cooking looses.  The data obtained and the analysis of variance followed honestly significant difference test.Muscovy duck meat that vitamin E-supplemented feed brightness levels did not differ (P> 0.05) with non-supplemented,  otherwise Muscovy duck meat that feed supplemented vitamin C or a combination of vitamin E and C levels of brightness up to 3 days either at room temperature or stored the refrigerator is still high.  Supplementation of vitamin E and C was highly significant (P <0.01) against redness (a*) meat stored in different storage means. Muscovy duck meat that feed not supplemented vitamin E and C redness (a*) did not differ (P> 0.05) between the age of 0 hours with that stored in the refrigerator or freezer. B * value of Muscovy duck meat that feed not given vitamin E and C as well as different combinations (P <0.05) with Muscovy duck meat that feed supplemented with vitamin C or a combination of vitamins E and C. The Muscovy duck meat that feed supplemented vitamin E, C or a combination of vitamins E and C if stored at room temperature or refrigerator up to 3 days the value of L* and a* is still high, but the b * low.

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

Lessons From the E-Ferol Tragedy

PEDIATRICS ◽  
1986 ◽  
Vol 78 (3) ◽  
pp. 503-506
Author(s):  
William F. Balistreri ◽  
Michael K. Farrell ◽  
Kevin E. Bove
Keyword(s):  
Vitamin E ◽  
Placental Transfer ◽  
Serum Vitamin ◽  
Maternal Blood ◽  
Blood Levels ◽  
Antioxidant Vitamin ◽  
Low Birth Weight Infants ◽  
Term Infants ◽  
Naturally Occurring ◽  
Supplemental Vitamin

"Those who cannot remember the past are condemned to repeat it."—G. Sabtatana Several factors combined to suggest that supplemental vitamin E should be administered to low birth weight infants. The persistent concern and controversy, the latter confounded by a paucity of data, have been discussed in recent editorials.1,2 At birh, tissue stores of the naturally occurring lipidsoluble antioxidant vitamin E (α-tocopherol) are low. The amount of total tocopherol in the tissue of premature infants is approximately one half that of full-term infants. 3 Maternal vitamin E supplementation seems to have minimal effect on serum vitamin E levels in the newborn because there is poor placental transfer; maternal blood levels are higher than cord levels.1-3

Mutagenic and epigenetic mechanisms of zearalenone: prevention by Vitamin E

2008 ◽  
Vol 1 (3) ◽  
pp. 369-374 ◽  
Author(s):  
Z. Ouanes-Ben Othmen ◽  
S. Essefi ◽  
H. Bacha
Keyword(s):  
Vitamin E ◽  
Intercellular Communication ◽  
Chromosome Aberrations ◽  
Vero Cells ◽  
Antioxidant Vitamin ◽  
Epigenetic Mechanisms ◽  
Gap Junctional Intercellular Communication ◽  
Epigenetic Effects ◽  
Gap Junctional

It has been suggested that zearalenone, a non-steroidal estrogenic mycotoxin produced by Fusarium graminearium, causes DNA damage. However, the mutagenic properties of this toxin are controversial. The purpose of this study was to investigate both genotoxic and epigenetic effects of zearalenone in vitro. The effects of zearalenone on unscheduled DNA synthesis (UDS), induction of chromosome aberrations and inhibition of gap junctional intercellular communication were determined using Vero cells. The results show that in Vero cells, zearalenone treatment caused a concentration-dependent increase in UDS, induced chromosome aberrations and inhibited gap junctional intercellular communication. All of these effects were either prevented or reduced by co-treatment with the antioxidant vitamin E. The results support the hypothesis that in Vero cells zearalenone-induced oxidative stress is involved in and precedes all of the studied effects.

Sign in / Sign up

Export Citation Format

Share Document