Optimization of the Antioxidant System in a Dietary Supplement

Abstract

Remarkable synergistic effects in the field of antioxidants were discussed by the pioneers in Vitamin E therapy and in the use of antioxidants in the food industry. Quoting from Hickman’s 1949 paper on practical application of physiological antioxidants:¹

“It was Professor Mattill and his various pupils who showed us that an unprotected oil that might go rancid in an hour (in the Swift Tester) could be, for instance, protected for eight (8) hours with a-tocopherol, for fifty (50) hours with a-tocopherol plus phospholipid for two hundred (200) hours with a-tocopherol, phospholipid and ascorbic acid and for three hundred (300) hours with all the above plus tannins. Thus, was offered an insight into how nature stabilized vegetable fats for relative vast periods with meager supplies of antioxidants---”