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A 9-week feeding trial was conducted to determine the effect of dietary vitamin E levels (0, 100, 200 and 1000 mg kg diet) on the growth performance and hematological indices in rainbow trout (Oncorhynchus mykiss) fingerlings (initial weight of 2.1 ± 0.1). Results indicated significant effect (p<0.05) of vitamin E levels on the fish growth performance. In terms of hematological indicators, vitamin E levels significantly affected the hematocrit, hemoglobin, red blood cell (RBC) count, monocyte and eosinophil in rainbow trout. However, it did not change MCHC, lymphocyte and MCH values.

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The aim of the present study was to evaluate the effects of enriched Artemia with fish and soybean oils supplemented with vitamin E on growth performance, stress resistance, antioxidant enzymes activity and lipid peroxidation of Persian sturgeon (Acipenser persicus) larvae. Five experimental diets including non-enriched  Artemia (control diet), Artemia enriched with soybean oil supplemented with 15 or 30% vitamin E (S15 and S30 diets) and fish oil supplemented with 15 or 30% vitamin E (F15 and F30 diets) were used. The larvae were fed to apparent satiation for 17 days. The results indicated that fish fed enriched Artemia had no significant differences compared with control group in terms of growth and survival, but increase in vitamin E levels from 15 to 30 % improved growth performance and resistance to salinity stress. Vitamin E content in fish fed S15 and S30 diets was significantly higher compared with the other treatments. Antioxidant enzymes activity in fish fed non-enriched Artemia, F15 and F30 diets were higher. The highest TBA value was observed in fish fed non-enriched Artemia. The results demonstrated that the addition of vitamin E to the fish and soybean oils for Artemia enrichment could reduce oxidation of oils and beneficial for the health and quality of larvae. In conclusion, enrichment of Artemia with soybean oil supplemented with 30 % vitamin E (S30 diet) is recommended for feeding Persian sturgeon larvae.

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In this work, the paste of microalga, Tetraselmis suecica, was produced and the effects of vitamin C and E on its food value and shelf life improvement during eight weeks of storage in refrigerator (4°C) was investigated. The microalga was initially mass grown up to logarithmic phase in standard convey medium, then concentrated by cream skimmer centrifugation method. The obtained algal paste was treated by adding vitamins C, E and their mixture (all 0.1% weight/weight), and refrigerated for 8 weeks. The density of algal cells was1.38109 cells/ml and the production yield was about 1.7 gr/l. The cell viability in vitE-treated pastes (39/99±2/1%) was higher than the control group (p>0.05), indicating the positive effect of the preservatives. The proximate analysis showed that the control group had the lowest moisture (86.8 %), the vit C-treated group had the highest protein (36.6%) and lowest ash (29.9%), and the mixture of vits-treated group had the highest fat content (13.4%) at the end of the storage period. pH in the control and vit- C treated groups was lower than the other two treatments (p>0.05). In conclusion, using of vitamins E and C as well as refrigerator storage are suggested for qualitative preservation of T. suecica algal paste.

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 The effect of vitamins C and E in enhancing the shelf life of the algal paste during 12 weeks cold storage (4^°C) was assessed. The microalga, Nannochloropsis oculata, was grown in Conway media under 24ºC temperature, 25ppt salinity, and continuous light intensity of 1000- 2000 lux with) and harvested at the logarithmic phase by cream separator  centrifugation at 12000 rpm in the form of paste. The algal cell viability was determined by Evans blue dye. The algal paste samples were treated with different vitamin treatments, including: vitamin C and E (0.1%w/w), and an equal proportions of mixed vitamin E and C, and then stored in refrigerator for two months. The results showed that the 95% cell viability of vitamin C treated paste was significantly higher than the control group (p>0.05).  FFA and pH in vitamin C treated group was lower than the control treatment. The comparsion of between different treatments during the storage period indicating that it contains vit E had a slower increase than the other treatments in during the storage the time. Overall, it was demonstrated that vitamins functioned as suitable preservatives for the microalgal paste in cold storage (4 ^°C).

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One of the many ways that encapsulation are used is the complex coaservation techniques. The purpose of this study was to evaluate the effect of fish oil percentage(1%, 3% and 5%),  total biopolymer percent (1%, 3% and 5%) and  homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97.97% , and  In  order to evaluate the oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of fish oil, the  powder  lighteness  index  and whiteness decreased and the  yellowness  index   increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in a encapsulated sample containing vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods  in compared to with the control sample.

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lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 

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This study was conducted to determine the changes in total sugar, ascorbic acid, α-tocopherol and β-carotene content of fresh fruits of rosehip species during ripening, for three years. Fruits of selected genotypes belonging to Rosa dumalis, R.canina and R.villosa were used. Fruits were harvested in six different times based on hyphantium color change or flesh softening. The total sugars of R.dumalis, R.canina, and R.villosa fruits ​​ranged between 11.22-16.68, 9.28-13.90, and 9.28-16.31%, respectively. Also, ascorbic acids varied between 767.1-1324.9, 168.7-481.5 and 241.2-574.2 mg 100 g^-1, respectively; α-tocopherols ranged between 5.87-10.25, 5.29-10.04 and 2.74-11.65 mg 100 g^-1, and β-carotenes varied between 0.18-2.03, 0.34-2.42 and 0.49-3.62 mg 100 g^-1, respectively. Total sugar, ascorbic acid, α-tocopherol and β-carotene content linearly increased depending on ripening time. Relationships between total sugar and vitamins were significant. It was concluded that harvest should be delayed as much as possible in order to obtain fruits with high content of total sugar and the main components of vitamins.

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Introduction: Neuropathic pain is a common and debilitating complication of diabetes, significantly affecting their quality of life. This study investigates the effects of combined vitamins C and E treatment on pain sensitivity in diabetic mice, aiming to elucidate their therapeutic potential for managing diabetic neuropathic pain.
Methods: Adult male BALB/c mice (25-30g) were used to induce animal model of diabetes by intraperitoneal injection of streptozotocin (60 mg/kg). The pain sensitivity was evaluated by several behavioral tests such as hot plate, tail flick and formalin test.
Results: Our results demonstrated that glucose levels in diabetic mice were significantly elevated compared to controls, and Vitamin E treatment notably reduced glucose levels, while vitamin C alone did not show significant changes. Pain behavior was assessed using the formalin test, where both vitamins significantly reduced licking time during the acute phase and chronic phase with combined treatment exhibiting an additive effect. Additionally, the tail flick test revealed prolonged latency in response to thermal stimuli with both vitamins, indicating enhanced analgesic effects, particularly when administered together. The hot plate test further confirmed increased latency times with vitamin supplementation.
Conclusion: These findings suggest that vitamins C and E co-supplementation ameliorates pain sensitivity and may improve metabolic outcomes in diabetic conditions, highlighting the benefits of these antioxidants and their potential as therapeutic agents to improve clinical outcomes for patients suffering from diabetes-related pain.