An effect of ascorbic acid on fatty acid oxidations in the liver

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Abstract
Ascorbic acid, which is fully oxidized at 37[degree] at pH 7.4 in presence of 02, is only partially oxidized under the same conditions in presence of liver slices. The presence of ascorbic acid secures an increase in the acetoacetic acid yield of rat liver slices, and of scorbutic guinea-pig liver slices in media containing butyrate or crotonate; with normal guinea-pig liver slices, the increase is small and irregular. It also brings about a prolongation of the steady rate of O2 uptake by guinea-pig and rat liver slices. The effects of ascorbic acid are likely due to the oxidation of fatty acids, being inherently connected with the general respiratory metabolism of the liver cell and important in maintaining this at a normal level. Iodoacetic acid at conc. of the order of [image]/5000 has a large inhibitory action on the production of acetoacetic acid. This inhibition is reduced by the presence of added ascorbic acid, but not because of a combination between iodoacetic acid and ascorbic acid. The action of glycogen on acetoacetic acid production by liver slices is discussed.