Vitamin
E in Grass Fed Beef:
C.A. Daley1, A.Abbott1,
M. Basurto1, G. Nader2,
and S. Larson2
College of Agriculture, California State University, Chico1
University of California Cooperative Extension Service2
Vitamin E: Alpha-tocopherol:
Vitamin E is also a fat-soluble vitamin that exists in eight
different forms with powerful antioxidant activity, the most
active being alpha-tocopherol. Antioxidants protect cells
against the effects of free radicals. Free radicals are potentially
damaging by-products of the body's metabolism that may contribute
to the development of chronic diseases such as cancer and
cardiovascular disease.
Preliminary research shows vitamin E supplementation may help
prevent or delay coronary heart disease (Lonn and Yusuf, 1997;
Jialal and Fuller, 1995; Stampfer et al., 1993; Knekt et al.,
1994). Vitamin E may also block the formation of nitrosamines,
which are carcinogens formed in the stomach from nitrites
consumed in the diet. It may also protect against the development
of cancers by enhancing immune function (Weitberg and Corvese,
1997).
In addition to the cancer fighting affects, there are some
observational studies that found lens clarity (a diagnostic
tool for cataracts) was better in patients who regularly use
vitamin E (Leske et al., 1998; Teikari et al., 1997).
The current recommended intake of vitamin E is 22 IU (natural
source) or 33 IU (synthetic source) for men and women (National
Institute of Health Clinical Center, 2002; Harvard School
of Public Health; ARS, United States Department of Agriculture,
2000) is necessary for biological activity. Twenty-two international
units is equivalent to 15 milligrams by weight. Interestingly,
the synthetic version of alpha-tocopherol made in the laboratory
and found in supplements is not identical to the natural form
and is not quite as active as the natural compound.
The amount of natural alpha-tocopherol (vitamin E) found in
beef raised on a concentrate-based diet is 3.7 µg/gram
of tissue (McClure et al., 2002), where as the amount of vitamin
E in beef raised on a grass-based diet is 9.3 µg/gram
(Faustman et al., 1998), there is a approximately a three
fold increase over conventional beef. A 100 gram serving (approximately
3.5 oz.) would yield 930 µg of vitamin E, about 7% of
the daily dietary requirement for this nutrient.
References
Contact information: C.A.Daley, Associate
Professor, College of Agriculture, California State University,
Chico, Chico CA 95929, cdaley@csuchico.edu.
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