IV. BIOCHEMICAL SYSTEMS 503 



been explored. It was first demonstrated experimentally in rats'''"'" that 

 the induction period of rendered abdominal fats could be prolonged in this 

 manner, the maximum deposition of the tocopherols being achieved 7 to 

 10 days after single doses. a-Tocopherol was slightly more effective than 

 7-tocopherol (the opposite is true in vitro), jS-tocopherol being intermediate. 

 The quantities of the three forms in the fat, as found by chemical determina- 

 tion, varied in the same direction, suggesting that the rate of absorption 

 might be the dominant factor. 



Similar protection was imparted to the fat of rabbits on a purified diet 

 (but not on a natural ration) by feeding or injecting tocopherols at high 

 levels ;^^ pork fat was also protected in this manner when tocopherols were 

 fed to baby pigs in sufficient amounts over a 12-week period. ^^ In stored 

 turkeys the peroxide value of the fats and the development of unpleasant 

 flavors were inversely related to the tocopherol content of the tissues, 

 which was increased bj^ extra feedings.^" 



2. In Vitro 



The prevention of oxidized flavors in milk has been correlated with in- 

 creased tocopherol content of the milk produced by feeding.^i ^|^g factors 

 responsible for the production of these unacceptable qualities are many and 

 complex, and much study has been given to the usefulness of various sta- 

 bilizers, including tocopherol by itself and in various combinations,^^ to 

 prevent deterioration in the quality of stored milk, butter, and other fat- 

 containing foods and food products. Tocopherol with ascorbic, citric, and 

 phosphoric acids (or their acid salts) are the principal naturally occurring 

 synergists-^--" in milk, but they may not be effective in aqueous systems. 

 Mtamin A and carotene in small concentrations,-^ cephalin," methionine,-* 



•5 W. O. Lundberg, R. H. Barnes, M. Clausen, and G. O. Burr, /. Biol. Chan. 153, 



265 (1944). 

 16 W. O. Lundberg, R. H. Barnes, M. Clausen, N. Larson, and G. O. Burr, ./. Biol. 



Chem. 168, 379 (1947). 

 1' G. O. Burr, W. O. Lundberg, and J. R. Chipault, Oil & Soap 23, 382 (1946). 

 '8 R. Major and B. ^L Watts, J. Nutrition 35, 103 (1948). 

 19 L. E. Carpenter and W. O. Lundberg, Ann. N. Y. Acad. Set. 52, 269 (1949). 

 2» J. E. Criddle and A. F. Morgan, Proc. Soc. Exptl. Biol. Med. 78, 41 (1951). 

 " V. X. Krukovsky, J. K. Loosli, and F. Whiting, J. Dairy Sci. 32, 196 (1949). 

 " H. A. Mattill, Oil & Soap 22, 1 (1945). 



" H. S. Olcott and H. A. Mattill, /. .4m. Chem. Soc. 58, 2204 (1936). 

 2" C. Golumbic and H. A. Mattill, J. A^n. Chem. Soc. 63, 1279 (1941). 

 " V. P. Calkins and H. A. Mattill, J. Am. Chem. Soc. 66, 239 (1944). 

 2« B. R. Monaghan and F. O. Schmitt, J. Biol. Chem. 96, 387 (1932). 

 " H. S. Olcott and H. A. Mattill, Oil & Soap 13, 98 (1936). 

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403 (1947). 



