Nutrition at high altitude

Article Abstract:

High elevations can promote malnutrition, reduce physical performance and lead to blood flow deterioration. This is attributed to the lack of fresh food and aggravation of free radical-induced lipid peroxidation causing cell membrane damages. Two studies evaluating the effect of vitamin E supplements on physical performance at high altitudes revealed that 200 milligram doses of vitamin E given twice daily reduced lipid peroxidation as measured by breath pentane level. Vitamin E and other antioxidating nutrients were shown to reduce free radical-induced damages, such as those resulting from prolonged residence at high elevation.

Causes of, Free radicals (Chemistry), Free radicals, Malnutrition, Altitudes, Altitude

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Potentiation of acute acetaminophen lethality by selenium and vitamin E deficiency in mice

Article Abstract:

Acetaminophen toxicity in selenium- and vitamin E-deficient mice was examined to determine the effect of nutrient deficiency on the lethality of the analgesic. Selenium and vitamin E deficiencies were shown to increase mortality due to acetaminophen. Results suggest that acetaminophen's lethality result from the generation of a free radical toxic to another organ besides the liver. The antioxidating properties of the selenium and vitamin E may have neutralized the free radical generated by acetaminophen metabolism, thereby protecting selenium- and vitamin E-supplemented animals .

Complications and side effects, Selenium, Selenium (Chemical element), Acetaminophen

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Dietary (n-3) fatty acid and vitamin E interactions in rats: effects on vitamin E status, immune cell prostaglandin E production and primary antibody response

Article Abstract:

The combined and independent effects of dietary (n-3) polyunsaturated fatty acids and vitamin E on blood, liver and immune cell tocopherol content and immune cell prostaglandin E synthesis were investigated. The results showed the presence of an interaction between vitamin E and (n-3) fatty acids. This interaction produces a severely reduced immune cell tocopherol content when rats were fed fish oil and the recommended amount of vitamin E.

Health aspects, Immune system, Unsaturated fatty acids, Fish oils

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