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Mixed Tocopherols Have a Stronger Inhibitory Effect on Lipid Peroxidation Than &agr;-Tocopherol Alone

Intake of vitamin E with food (mixed tocopherols) has been found to counteract the development of atherosclerotic cardiovascular disease, whereas intake of large amounts of pure &agr;-tocopherol has shown only a slight or no effect in clinical studies. This study was designed to investigate the effects of &agr;-tocopherol alone and a mixed tocopherol preparation (&ggr;-, &dgr;-, and &agr;-tocopherol) on hydrogen peroxide–induced lipid peroxidation in human erythrocytes. Erythrocytes were incubated with different concentrations of &agr;-tocopherol or mixed tocopherols and then exposed to hydrogen peroxide. Tocopherol levels and malondialdehyde-thiobarbituric acid–reactive substances were determined by high-performance liquid chromatography and fatty acids by gas chromatography. Incubation of erythrocytes with tocopherols (30–120 &mgr;M) increased the tocopherol level in a concentration-dependent manner. The uptake of &ggr;- and &dgr;-tocopherols was much higher than that of &agr;-tocopherol. Hydrogen peroxide strongly increased lipid peroxidation and decreased polyunsaturated fatty acids in erythrocytes. Both &agr;-tocopherol and the tocopherol mixture protected the cells from lipid peroxidation, the mixture being much more potent than &agr;-tocopherol alone. This study indicates that a mixture of tocopherols has a stronger inhibitory effect on lipid peroxidation induced in human erythrocytes than &agr;-tocopherol alone, due to higher uptake of &ggr;- and &dgr;-tocopherol in the cells.