Comparison of Vitamin E Levels in Human Plasma, Red Blood Cells, and Platelets Following Varying Intakes of Vitamin E

Abstract

Plasma, red blood cells (RBC), and platelets from young female subjects on varying intakes of vitamin E (VE) as butter or margarine (rich in VE) were analyzed for tocopherols to estimate which blood components most closely followed changes in the dietary intake. The VE nutritional status of the subjects at the beginning of the study was marginally deficient from the normal range of RBC α-tocopherol. No significant changes in the plasma α-tocopherol concentrations were observed, even though the VE intake had increased. The α-tocopherol level in RBC, however, increased with an increase in VE intake; and that in platelets, to a lesser extent. The plasma lipid peroxide levels were lowered with increased VE intake, showing an inverse change to the α-tocopherol levels in red blood cells and platelets. Consequently, changes in α-tocopherol levels in RBC closely followed varying dietary intakes of VE when compared with data from platelets and plasma.