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A high performance liquid chromatographic method with fluorescence detection was used to determine the content of tocopherols in Finnish fish species. Samples were obtained from different sea and lake areas. Autumn‐ and spring‐caught fish were analyzed separately. The vitamin E of all species consisted almost entirely of α‐tocopherol. Muscle and roe contained relatively high levels of α‐tocopherol. High‐ and medium‐fat fish contained 2 mg and low‐fat fish 1 mg/100 g on average. In high‐fat fish the tocopherol: fat ratio was lower than in low‐fat fish. Between‐species differences in tocopherol content were observed, as were between‐sample differences within the same species. Fish caught in the spring, the spawning season of most species, had a higher tocopherol content (and a lower fat content) than those caught in the autumn. Marine fish had a higher tocopherol (and fat) content than lake fish of the same species.

Concentrations of immunoreactive beta-endorphin (ir beta-E), corticotropin, cortisol, prolactin and catecholamines in plasma were followed in 11 healthy women during and after exposure to intense heat in a Finnish sauna bath, and compared to those in a similar control situation without exposure to heat. Heat stress significantly increased prolactin and norepinephrine secretion; the percentage increases from the initial plasma concentrations varied from 113 to 1280% (mean 510%) and from 18 to 150% (mean 86%), respectively. The response of the plasma levels of epinephrine, ir beta-E, corticotropin and cortisol to heat exposure was variable. Compared to the control situation, no statistically significant effect of heat exposure on the plasma levels of these hormones was found.

The tocopherols and tocotrienols of vegetable oils, cod liver oil, margarines, butter and Voimariini dairy spread were analyzed by HPLC. The total tocopherol content varied from 4 (coconut oil) to 242 mg/100 g (wheat germ oil). α‐tocopherol equivalents varied from 2 (coconut oil) to 225 mg/100 g (wheat germ oil). Semisoft and soft margarines had an average total tocopherol of 53 and 61 mg, and an average α‐tocopherol equivalent of 17 and 27 mg/100 g, respectively. Hard margarines averaged 29 mg total tocopherol and 9 mg α‐tocopherol equivalent/100 g. The average tocopherol content of butter and Voimariini was 2 and 15 mg/100 g, respectively, and the average α‐tocopherol equivalent 2 and 6 mg/100 g.