{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,3]],"date-time":"2025-10-03T22:32:16Z","timestamp":1759530736391},"reference-count":0,"publisher":"IMR Press","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Journal for Vitamin and Nutrition Research"],"published-print":{"date-parts":[[2005,7,1]]},"abstract":"<jats:p> To determine whether deficiencies of dietary vitamin E and Se can elevate background DNA damage, rats were fed diets deficient in or supplemented with vitamin E (30 and 200 mg\/kg diet) and Se (0.2 mg\/kg diet) for 8 weeks. DNA damage was measured using the Comet (single-cell electrophoresis) assay and 8-oxo-deoxyguanosine (8-oxo-dG) in liver, kidneys, and lymphocytes. We found that a deficiency of vitamin E and\/or Se for 8 weeks did not significantly increase DNA damage in freshly isolated liver, kidneys, or lymphocytes. However, deficiency of vitamin E and\/or Se for 8 weeks markedly increased DNA strand breaks in frozen kidney (-80\u00b0C for 72 hours) and in lymphocytes incubated overnight at 37\u00b0C, both of which were effectively prevented by supplementation of Se and vitamin E. However, vitamin E at 200 mg\/kg did not afford more protection than it did at 30 mg\/kg). Little or no significant increase in DNA damage was found in frozen livers. These results indicate that freezing or freeze-thawing of tissues may cause oxidative damage to DNA when the tissues are deficient in a major antioxidant, and that normal levels of vitamin E (30 mg\/kg diet) and Se (0.2 mg\/kg diet) are sufficient to prevent the damage. Thus, our results caution against the interpretation of DNA data obtained from frozen rat tissues or cells in animal studies with dietary vitamin E or Se deficiencies. <\/jats:p>","DOI":"10.1024\/0300-9831.75.4.251","type":"journal-article","created":{"date-parts":[[2006,1,31]],"date-time":"2006-01-31T12:29:03Z","timestamp":1138710543000},"page":"251-256","source":"Crossref","is-referenced-by-count":3,"title":["Effect of Dietary Vitamin E and Selenium on DNA Damage in Fresh and Frozen Tissues"],"prefix":"10.31083","volume":"75","author":[{"family":"Chuang","sequence":"first","affiliation":[{"name":"Department of Food Science, National Chung-Hsing University, 250 Kuo-Kuang Road, Taichung, 402 Taiwan ROC."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"family":"Hu","sequence":"additional","affiliation":[{"name":"Department of Food Science, National Chung-Hsing University, 250 Kuo-Kuang Road, Taichung, 402 Taiwan ROC."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"16242","container-title":["International Journal for Vitamin and Nutrition Research"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/econtent.hogrefe.com\/doi\/pdf\/10.1024\/0300-9831.75.4.251","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,8,9]],"date-time":"2024-08-09T02:12:30Z","timestamp":1723169550000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.imrpress.com\/journal\/IJVNR\/75\/4\/10.1024\/0300-9831.75.4.251"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2005,7,1]]},"references-count":0,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2005,7,1]]}},"alternative-id":["10.1024\/0300-9831.75.4.251"],"URL":"https:\/\/doi.org\/10.1024\/0300-9831.75.4.251","relation":{},"ISSN":["0300-9831","1664-2821"],"issn-type":[{"type":"print","value":"0300-9831"},{"type":"electronic","value":"1664-2821"}],"subject":[],"published":{"date-parts":[[2005,7,1]]}}}