BIOMOLECULES AND ENZYMES

Detailed explanation-1: -All supplemental levels of vitamin E delayed the onset of rancidity with the 200 I.U./kg. fed for 4 weeks or 400 I.U./kg. fed for 3 weeks yielding the optimal effects based on TBA values. Turkeys required markedly higher levels of supplemental vitamin E than broiler chickens to delay the onset of racidity.

Detailed explanation-2: -Antioxidants are often used as preservatives in fat-containing foods to delay the onset or slow the development of rancidity due to oxidation. Natural antioxidants include ascorbic acid (vitamin C) and tocopherols (vitamin E).

Detailed explanation-3: -Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy.

Detailed explanation-4: -Vitamin E reduces adipose tissue fibrosis, inflammation, and oxidative stress and improves metabolic profile in obesity. Obesity (Silver Spring).