Interrelation Between α-Tocopherol and Protein Metabolism

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Abstract
D, α-tocopherol increases the utilization of casein protein for growth of young rats when the casein level in the diet is between 6 and 12%. There is no benefit due to tocopherol at casein levels over 12% or under 6% in the 4-week test period. d, α-tocopherol reduces the incidence of stomach ulcers and the bleaching of maxillary incisors which occur in rats maintained on low-casein diets. A yeast-protein concentrate or 0.1% xanthine in the diet is as effective as α-tocopherol in increasing the utilization of casein protein.