The Antioxidant of Lettuce

The unsaponifiable lipids of lettuce were fractionally crystallized from a number of organic solvents. The distribution of vitamin E was determined by the effects on female rats on a sterility producing ration; that of the antioxidant, by the capacity to prolong the induction period of an autoxidizable fat mixture. The antioxidant could be separated by extracting a petroleum ether solution with 92% methyl alcohol. A concentrate of the antioxidant was secured by distillation in vacuo, and the compound crystallized from the fraction distilling from 160-180°. It was purified by crystallization from CHC13. Formula: C13H14O5, M.P. 142°. It contains one or more phenolic groups

Further Studies on the Nutritive Value of Alcohol-Extracted Animal Tissues and the Supplements Required for Growth and Lactation

In order to reveal more clearly the nutritive value of beef heart, kidney, round, and liver, these tissues, after hot alcohol extraction, were incorporated at a 15 per cent protein level in a ration adequate in the recognized factors necessary for normal nutrition. A simultaneous study of the whole dried tissues, at the same level of protein intake, revealed that rats fed the whole tissue made better gains than those on the respective extracted tissues. In those groups receiving the extracted material the most rapid growth was on kidney, and the poorest on liver, while round and heart gave intermediate growth