THE EFFECT OF UNSATURATION OF DIETARY FAT AND OF ANTIOXIDANTS ON THE DEVELOPMENT OF LIVER DAMAGE

The addition of unsaturated fatty acids, even in small amounts, to diets low in vitamin E, selenium, and the sulphur-containing amino acids greatly accelerated the development of acute liver necrosis in rats. The production of this lesion was shown also to be affected in a similar manner by the nature of the dietary fat in the ration consumed immediately prior to the removal of protective substances such as the sulphur-containing amino acids; unsaturated fatty acids or lipid again acted as predisposing factors.Gamma-tocopherol incorporated in the diet at a level of 0.02% and injected at a level of 1.5 mg/rat/day was equally as effective as alpha-tocopherol in preventing liver necrosis. The protective effect of gamma-tocopherol against the development of liver necrosis lends support to the thesis that alpha-tocopherol protects against liver damage by virtue of its antioxidant activity.