Genetics May Play Role in Vitamin E Levels

Scientists have identified common genetic variations that may explain differences in peoples' ability to process vitamin E.Vitamin E is an antioxidant found in a number of oils, nuts and seeds as well as brightly-colored produce such as peppers, tomatoes and pumpkins. Previous research has found that vitamin E consumption has inconsistent effects on the amount of the vitamin in a person's body. It's been suspected that this is due to genetic variations. In this study, researchers led by Robert Parker of Cornell University in Ithaca, NY, looked at two versions of cytochrome P450 4F2 (CYP4F2), the enzyme that breaks down vitamin E.

One variant, W12G, is more common in black Americans, and the V433M version is more common in Americans of European descent. Compared to the normal CYP4F2 enzyme, the W12G variant was better able to degrade several commonly occurring forms of vitamin E called tocopherols, while the V433M variant was less able to break down these forms of the vitamin. These enzyme differences may help explain normal variations in vitamin E levels within and among populations, and may also help in the interpretation of inconsistent results of clinical trials with vitamin E, said the researchers.

Black Rice May Be Cheap Source of Antioxidants

Blueberries and blackberries have high levels of antioxidants, which help the body deal with potentially dangerous cellular oxidation, but scientists say they've also found a cheaper source of antioxidants for consumers: black rice. "Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and antioxidants," study co-author Zhimin Xu said in a news release from the American Chemical Society.

"If berries are used to boost health, why not black rice and black rice bran?" suggested Xu, associate professor at the food science department at Louisiana State University Agricultural Center in Baton Rouge. "Black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants." The study authors noted that black rice bran could be used to boost the health benefits of breakfast cereals, cakes, cookies and other foods. It could also be added to beverages, and may serve as food coloring, allowing food manufacturers to avoid artificial colorants, the team said in the news release. The scientists explained that pigments in black rice bran extracts range from pink to black.

In the study, the researchers tested black rice bran grown in the Southern United States. Although brown rice is the most common rice variety produced worldwide, Xu said the study results suggest that black rice bran may be healthier than brown rice bran in terms of antioxidants. In Asia, black rice is most commonly used for food decoration, such as in noodles or sushi. One variety of black rice is known as "Forbidden Rice" because in Ancient China, it was only permitted to be eaten by nobles and no one else, according to background information in the news release.The study results were scheduled to be released Thursday at the national meeting of the American Chemical Society in Boston.