A Fat-Soluble Material in Alfalfa that Reduces the Biological Availability of Tocopherol

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Abstract
The d,α-tocopherol in alfalfa is only about one-third available to the chick. It was discovered that a compound or compounds in the hot ethanol extract of alfalfa act antagonistically to tocopherol, increasing its excretion and decreasing its availability. The vitamin E of alfalfa, when separated from the rest of the meal, is fully available. The addition of pure d,α-tocopherol to a tocopherol-low lipid extract of alfalfa resulted in an excretion of tocopherol to the same extent as that of the tocopherol excretion when alfalfa was the source of d,α-tocopherol.