Fish Liver and Body Oils

Holmes, Arthur D.; Tripp, Francis; Satterfield, G. Howard

doi:10.1021/ie50379a027

Cited by 12 publications

(3 citation statements)

References 17 publications

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“…of vitamin D per 100 g.-round *about the higher limit found by us for herring oil: no information is given about the oil contents of the fish or as to the presence or absence of liver and gut oil. A recent paper by Holmes et al (1941) also gives some data for the-body oils of eel, sardine, herring, menhaden, and rose-fish. Figures of 5,000 to 20,000 I.U.…”

Section: Discussionmentioning

confidence: 99%

The Herring as Source of Vitamins A and D

Bacharach¹,

Cruickshank²,

Henry³

et al. 1942

BMJ

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Section: Discussionmentioning

confidence: 99%

The Herring as Source of Vitamins A and D

Bacharach¹,

Cruickshank²,

Henry³

et al. 1942

BMJ

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“…Vitamin A preparations are likely to be normal, however, if the following conditions obtain: (a) if in the ultraviolet absorption spectrum there is no fine structure (i.e., cycIised vitamin A absent) and no superimposed general absorption (i.e., absorption band symmetrical and persistent), and (b) if in the antimony tri chloride coIot:r test the maximum at 617 mft is well-defined, the value of E��o m. being nearly twice that at 580 mft (28).. Many of the difficulties arise from drastic processing and are likely to diminish in importance as the methods of working up fish livers improve (29,30).…”

Section: Vitamin Amentioning

confidence: 99%

Fat-Soluble Vitamins

Morton¹

1942

Annu. Rev. Biochem.

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Annu. Rev. Biochem. 1942.11:365-390. Downloaded from www.annualreviews.org Access provided by University of California -San Francisco UCSF on 02/03/15. For personal use only. Quick links to online content Further ANNUAL REVIEWS ing out such tests on the nonsaponifiable fraction of the reference oil, Annu. Rev. Biochem. 1942.11:365-390. Downloaded from www.annualreviews.org Access provided by University of California -San Francisco UCSF on 02/03/15. For personal use only. Annu. Rev. Biochem. 1942.11:365-390. Downloaded from www.annualreviews.org Access provided by University of California -San Francisco UCSF on 02/03/15. For personal use only.

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“…A rapid and convenient method of estimating antioxidant potency was based on ultra-violet irradiation of a mixture of halibut liver oil and the antioxidant in chloroform solution and estimating the vitamin A difference by means of the antimony trichloride reac- 17). Mc-Kinney and Bailey (Oil & Soap 18, 147) tested 6 fats for their stability in baked goods, both under normal and accelerated conditions.…”

Section: %mentioning

confidence: 99%

Review of literature on fats, oils and soap for 1941 — Part 2

Piskur

1942

Oil Soap

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Biochemical and Physiological StudiesThe 1940 developments in the field of fat metabolism were thoroughly reviewed by Eckstein (Ann. Rev. Biachem. 10,18].).The relative nutritive values of various fats have not been clearly established. Investigators at the University of Wisconsin have published data indicating that butterfat has growth-promoting properties superior to vegetable oils. In their latest announcement (Boutwell et al.--J. Dairy Sci. 24, 1027) it was suggested that this superiority was probably due to a long chain saturated fat acid or acids. The unsaturated portion of butter was converted to the active compound by hydrogenation. Certain vegetable oils such as corn, coconut, cottonseed and soybean did not contain the unsaturated form of the compound, for their nutritive value did not improve on hydrogenation. The results of work by Federal Government investigators (U. S. Dept: Agr. B. A. I. Rept. 1941, 12-13) were not in full agreement with the above. Growth experiments with young rats on diets containing 5% fat indicated that soybean oil and corn oil were superior to other fats. At a 15% fat level, butterfat and soybean, corn and linseed oils were superior in growth-promoting properties to other fats. Butterfat, oleo stock, mutton tallow, soybean oil, corn oil, linseed oil, coconut oil and cocoa butter were the fats studied. In digestion studies with diets containing 5% fat, soybean, corn and coconut oils had digestion coefficients of 98 to 99%, butterfat 88, oleo stock 74, mutton tallow 74, and cocoa butter 63. With diets containing 15% fat the soybean, Coconut and linseed oils had digestion coefficients of 97-99%, butterfat 91, oleo stock 87, mutton tallow 85 and cocoa butter 82. Work similar to the above, but with very young calves, by Gullickson et al. (J. Dairy Sci. 24, A315) indicated that butterfat excelled, followed closely by lard and tallow; corn, cottonseed and soybean oils were least satisfactory. A review on the subject was prepared by Munin (Fette u. Seifen 48, 88). His evidence claiming the superior nutritive value of butterfat was taken from work by the Wisconsin investigators and tests on very young calves reported in the Swedish, Danish and Norwegian literature.Hoagland and Snidcr (J. Nutr. 22, 65) fed young rats lard and hydrogenated cottonseed oil at levels of 5, 15, 30 and 54%. The growth properties of the fats were the same at the 5% level, but lard was superior at higher feedingievels. Maximum growth with both fats occurred on the diets containing 30%

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Fish Liver and Body Oils

Cited by 12 publications

References 17 publications

The Herring as Source of Vitamins A and D

The Herring as Source of Vitamins A and D

Fat-Soluble Vitamins

Review of literature on fats, oils and soap for 1941 — Part 2

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