Effect of vitamin E on the lipid peroxidation induced by polyunsaturated fatty acids vis-a-vis cholesterol in rats fed Indian army ration

Abstract Effect of vitamin E on the lipid peroxidation induced by polyunsaturated fatty acids (PUFA) alone and PUFA in conjuction with cholesteril was stdied in liver and erythrocyte membrane of rats fed a natural mixed diet normally consumed by the Indian military personnel. Increased consumption of PUFA or PUFA together with cholesterol (eg. lacto-ovo-vegetarians) was found to have deleterious effect on the integrity of the tissue membranes, in vitro, due to peroxidative damage caused by the significant increase in the tissue lipid peroxidation rate. This effect was found to be more pronounced in the latter case. However, an increase in the vitamin E to PUFA ratio in the diet resulted in a notable counter effect.