Antioxidant status following postprandial challenge of two different doses of tocopherols and tocotrienols

Volunteers were conditioned on a standardized fat-controlled diet (comprising breakfast, lunch and afternoon high tea) for seven days prior to each postprandial intervention during which a-Tocopherol and palm tocotrienol rich-fraction (TRF) supplements at specific doses were administered separately. A one week wash-out period was allowed between each rotation. Corn oil was used as the dietary fat source for meals preparations, and the same menu was repeated for each rotation. Daily food samples were duplicated and analyzed for fat and vitamin E content as well as composition. Clarification: Volunteers were provided up to THREE (3) different meals in the fat-controlled diet, per day. The meals were prepared by the trained caterer. The "Fat-controlled" diet in this study refers to the daily every daily meal provided to volunteers who were recruited into the trial. The meals were prepared by a trained caterer where menus and cooking guidelines were provided by the Investigators. Analysis of fat content on trial samples of the meals were used in drawing up the menu. The most critical part was that, the fat content should provided about 30% of total energy needs and the daily meals should be balanced, containing macronutrients and micronutrients from all of the food groups in the appropriated proportion promoting good health. Supplementation of vitamin E treatments comprising 268 mg a-Tocopherol, 537 mg a-Tocopherol, 263 mg palm T3 rich-fraction (TRF) or 526 mg TRF. Each volunteers consumed a single acute dose in the morning. Vitamin E supplement was in form of oral tablet. For monitoring compliance, each volunteers consumed the supplementation in front of the Investigator during the postprandial challenge.