The Auto-Oxidation of Fats with Reference to Their Destructive Effect on Vitamin E

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Abstract
Observations on the susceptibility to oxidation of several fats and oils have been correlated with the reproductive behavior of rats reared on food mixtures containing these same fats. The auto-oxidizability of the fats was measured by the induction period of oxygen absorption and the length of this period increased in the following order; cod liver oil, lard, butter fat, cottonseed oil, stearin, hydrogenated cottonseed oil. When mixed as in the diets, the fats mutually influenced the auto-oxidizability of the mixture. The reproductive behavior of animals, as indicated by the numbers of litters, the frequency of resorptions and the weights of the testes, indicated that the mixture of hydrogenated cottonseed oil and butter was most satisfactory, that of lard and cod liver oil and that of stearin and butter (which had an unexpectedly short induction period) were least successful. Intermediate were the mixtures of cottonseed oil with butter and with cod liver oil, and the combination of hydrogenated cottonseed oil with cod liver oil. The animal tests are in fairly good agreement with the chemical tests and indicate that our knowledge of the distribution of vitamin E is relative rather than absolute. The efficiency of a given source of vitamin E depends in part upon the auto-oxidizable materials and anti-oxidants which are associated with it. The possible rôle of vitamin E as an anti-oxidant is discussed.

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