• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.1
• /
• pp.257-264
• /
• 1999

This study was undertaken to investigate the relationship between the life style and the nutritional status of serum antioxidant vitamins and lipids in university male and female students. 48 male and 49 female students attending Andong university, aged between 18 and 25 years, were selected. Questions about the life styles including dietary intakes, food habits, smoking, drinking alcohol, exercise, stress were answered. And serum levels of antioxidant vitamins and lipids were determined. Average serum levels of total cholesterol, LDL C, HDL C, and triglyceride in male and female subjects were 158.6$\pm$32.7, 177.3$\pm$33.8; 86.4$\pm$26.0, 109.0$\pm$31.2; 46.0$\pm$10.7, 49.9$\pm$12.4; 131.2$\pm$22.5, 91.7$\pm$ 38.6mg/dl respectively. Average serum levels of antioxidant vitamin A, E and C in male and female subjects were 42.6$\pm$12.3, 31.4$\pm$9.8 g/dl, 1.11$\pm$0.38, 1.15$\pm$0.29mg/dl and 164.66 $\pm$65.01, 220.06$\pm$80.11 g/dl respectively. There was no significant difference between smoking habits and either serum lipids or antioxidant vitamins level. The serum vitamin C level of drinkers was significantly lower(p=0.038), but serum lipids(total cholesterol, LDL C, and triglyceride) were higher than non alcoholic subjects. The subjects with severe stress had lower in HDL C and higher in atherogenic index than others. This result indicates that oxidative stress may be increased in stressful environment from undesirable life styles and influence the status of serum lipid and antioxidant vitamins.

• 대한예방의학회:학술대회논문집
• /
• 2000.10a
• /
• pp.52-53
• /
• 2000

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.1
• /
• pp.115-125
• /
• 2000

In recent years a great deal of information has accumulated for livestock on vitamin. function, metabolism and supplemental needs. The role of the antioxidant "vitamins" (carotenoids, vitamin E and vitamin C) in immunity and health of livestock has been a fruitful area of research. These nutrients play important roles in animal health by inactivating harmful free radicals produced through normal cellular activity and from various stressors. Both in vitro and in vivo studies showed that these antioxidant vitamins generally enhance different aspects of cellular and noncellular immunity. A compromised immune system will result in reduced animal production efficiency through increased susceptibility to diseases, thereby leading to increased animal morbidity and mortality. Vitamin E has been shown to increase performance of feedlot cattle and to increase immune response for ruminant health, including being beneficial for mastitis control. Vitamin E given to finishing cattle at higher than National Research Council (NRC) requirements dramatically maintained the red color (oxymyoglobin) compared with the oxidized metmyoglobin of beef. Under commercial livestock and poultry production conditions, vitamin allowances higher than NRC requirements may be needed to allow optimum performance. Generally, the optimum vitamin supplementation level is the quantity that achieves the best growth rate, feed utilization, health (including immune competency), and provides adequate body reserves.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1197-1203
• /
• 1998

This study was conducted to investigate serum lipids and antioxidant vitamins status of male patients with cerebrovascular disease. The study consisted of 16 hospital patients(57.8$\pm$13.7 years) at 3 General Hospitals in Taegu who suffer from cerebrovascular disease and 21 healthy adults(55.5$\pm$7.2 years). The results were as follows: The systolic blood pressure of the patients(150.0$\pm$13.7mmHg) was sig nificantly higher than healthy control(126.0$\pm$17.4mmHg). In patients the percentages of drinking alcohol(more than 5 times/week) and smoking were also higher. And the patients had more stress than control. Total calorie, protein, carbohydrate, vitamin B1 and niacin intakes were significantly lower in the patients. The energy nutrients consumption reached the recommended level in all subjects who were investigated. HDL cholesterol(24.99 vs 37.86mg/dl) and vitamin E(12.94 vs 20.88mg/L) level showed significantly lower, but triglyceride level(175.50 vs 117.69mg/dl), total cholesterol/HDL cho lesterol(6.22 vs 4.39) and atherogenic index(5.22 vs 3.39) were significantly higher in the patient group. Therefore, it might be expected that refraining from drinking alcohol and smoking, and that having proper exercise and certain other healthy living habits which can decrease stress in addition suitable consumption of antioxidant vitamins can prevent the occurrence of cerebrovascular disease.

• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.487-494
• /
• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• Nutrition Research and Practice
• /
• v.4 no.4
• /
• pp.303-310
• /
• 2010

Consumption of vegetables and fruits is associated with a reduced risk of stroke, but it is unclear whether their protective effects are due to antioxidant vitamins or folate and metabolically related B vitamins. The purpose of the study was to test the hypothesis that intake of fruits and vegetables, which are major sources of antioxidant and vitamin B complex vitamins, reduces the risk of stroke. Cases consisted of patients diagnosed with first event of stroke (n = 69). Controls (n = 69) were age-, sex-, and body mass index-matched to cases. Multivariable-adjusted regression analysis showed that subjects who ate four to six servings of vegetable per day had a 32% reduction in the risk of stroke, and those with more than six servings per day had a reduction of 69% after adjusting for age, sex, BMI, and family history of stroke. Intakes of total fat, plant fat, calcium, potassium, vitamin $B_1$, vitamin $B_2$, vitamin $B_6$, niacin, and folate were significantly and negatively associated with the risk of stroke. Although the trend was not significant, stroke risk was reduced in the second quartile (1.21-2.66 servings per week) of fish intake. However, intake of fruits (average daily intake of 1.0 serving) and antioxidant vitamins such as carotene, vitamin C, and vitamin E was not associated with the risk of stroke. In conclusion, our observational study suggests that intake of fat and vegetables, rich sources of vitamin B complex, calcium, and potassium may protect against stroke.

• Korean Journal of Poultry Science
• /
• v.22 no.2
• /
• pp.117-128
• /
• 1995

Vitarnin A levels of egg yolk from hens fed diets supplemented with vitamin A increased slowly up to Week 4, while the values rapidly increased thereafter. The highest value(360% of initial value) was observed at Week 8 in birds fed 64,000 IU of vitamin A/kg diet. On the other hand, the contents of vitamin E in egg yolk rapidly increased in the first 2 weeks of the experiment and then stabilized up to Week 8. However, the efficiency of egg transfer decreased(P<0.05) as dietary vitamins A and E levels increased. It took at least 4 weeks for the increased levels of vitamin A and E in eggs from hens fed diets supplemented with each vitamin to recover the normal levels. Vitamin E levels of egg yolk in hens fed the vitamin A supplemented diets decreased as dietary vitamin A level increased (P<0.05). On the other hand, a slightly reduced levels of vitamin A levels of egg yolks from hens fed the vitamin E supplemented diet for 4 weeks of experiment was recovered back to control level at Week 8(P<0.05). Supplemental vitamin A markedly decreased the yolk deposition of vitamin F when two vitamins were supplemented simultaneously. The yolk deposition of vitamin A decreased as high level of vitamin B was supplemented, suggesting an antagonistic interactions between the two vitamins.

• YAKHAK HOEJI
• /
• v.44 no.3
• /
• pp.237-244
• /
• 2000

Liver isolated from 18 hours fasted rats was subjected to $N_2$hypoxia (for 45 min) followed by reoxygenation (for 30 min). The perfusion medium used was Krebs-Henseleit bicarbonate buffer (pH 7.4, $37^{\circ}C$). Vitamin C (0.5 mM) and trolox C (0.5 mM), soluble vitamin E analog, were added to perfusate. Lactate dehydrogenase (LDH), total glutathione, oxidized glutathione, lipid peroxide and drug-metabolizing enzymes were measured. After hypoxia LDH significantly increased but this increase was attenuated by vitamin C and combination of vitamin C and E. Total glutathione and oxidized glutathione in perfusate markedly increased during hypoxia and this increase was inhibited by vitamins C, E and its combination. Similarly; oxidized glutathione and lipid peroxide in liver tissue increased after hypoxia and reoxygenation and this increase was inhibited by vitamin I and combination of vitamin C and E. Hepatic drug metabolizing function (phase I, II) were suppressed during hypoxia but improved during reoxygenation. While vitamins C and E only increased glucuronidation, the combination of vitamin C and E increased the oxidation, glucuronidation and sulfation. Our findings suggest that vitamins C and E synergistically ameliorates hepatocellular damage as indicated by abnormalities in drug metabolizing function during hypoxia/reoxygenation and that this protection is in major part, caused by decreased oxidative stress.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.12
• /
• pp.1885-1895
• /
• 2020

Vitamins and minerals categorized as micronutrients are the essential components of animal feed for maintaining health and improving immunity. Micronutrients are important bioactive molecules and cofactors of enzymes as well. Besides being cofactors for enzymes, some vitamins such as the fat-soluble vitamins, vitamin A and D have been shown to exhibit hormone-like functions. Although they are required in small amount, they play an influential role in the proper functioning of a number of enzymes which are involved in many metabolic, biochemical and physiological processes that contribute to growth, production and health. Micronutrients can potentially have a positive impact on bone health, preventing bone loss and fractures, decreasing bone resorption and increasing bone formation. Thus, micronutrients must be provided to livestock in optimal concentrations and according to requirements that change during the rapid growth and development of the animal and the production cycle. The supply of nutrients to the animal body not only depends on the amount of the nutrient in a food, but also on its bioavailability. The bioavailability of these micronutrients is affected by several factors. Therefore, several technologies such as nanoparticle, encapsulation, and chelation have been developed to improve the bioavailability of micronutrients associated with bone health. The intention of this review is to provide an updated overview of the importance of micronutrients on bone health and methods applied to improve their bioavailability.

• Journal of Nutrition and Health
• /
• v.32 no.1
• /
• pp.24-29
• /
• 1999

This study was conducted of investigate the antioxidant vitamins and serum lipids status of 23 healthy female subjects and 22 female patients suffering from cerebrovascular disease hospitalized at any of three of general hospitals in Taegu. The systolic blood pressure of patients suffering from cerebrovascular disease(151.4$\pm$30.2mmHg) was significantly higher than healthy controls(129.7$\pm$17.8mmHg). The frequency of drinking alcohol and smoking in patients was also higher. Analysis of patient and control dietary intakes revealed that all subjects were consuming the minimed recommended energy-nutrient levels. HDL-cholesterol(26.15 vs 37.74mg/dl), serum vitamin E(12.69 vs 17.74mg/l) and vitamin C(65.59 vs 152.50ug/dl) levels were significantly lower, but triglyceride(221.01 vs 87.30 mg/dl) and total-cholesterol / HDL-cholesterol levels(5.98 vs 4.89)were significantly higher in the patient group. According to the results of this study, it is expercted that refraining from smoking and drinking alcohol, cultivating healthy living habits which can decrease stress, and maintaining suitable levels of serum antioxidant vitamins can prevent the occurrence of cerebrovascular disease.