Less damage from vitamin E in an acute heart attack
Heart tissue is also always damaged in a heart attack. The administration of vitamin E during an acute heart attack can apparently reduce these damages. This has been shown in a study with mice.
Vitamin E protects against dangerous diseases
According to health experts, vitamin E is supposed to slow down skin ageing, alleviate joint wear in rheumatism and arthrosis and even protect against cancer and cardiovascular diseases. Scientists have also found that it provides protection against oxidative stress. And it seems that the vitamin can also help reduce tissue damage during a heart attack.
Around 30 percent less damaged tissue
Dr. Maria Wallert from the Friedrich Schiller University of Jena (FSU) used an animal model to investigate the effect of vitamin E administration (α-tocopherol) on acute heart attacks.
Mice in which a heart attack was induced served as model organisms.
“It is known that the concentration of α-tocopherol in the plasma of infarct patients decreases dramatically,” explains Dr. Wallert in a press release.
A connection with the antioxidative effect of α-Tocopherol is probable, so the Wissenschaftlerin. The α-Tocopherol is probably needed, in order to strengthen the body-own defense forces against oxidative stress and inflammation processes.
In the attempt it showed up that it came to approximately 30 per cent less damaged fabric as consequence of the cardiac infarct, than with the animals of the comparison group. The heart function of the mice treated with α-tocopherol was correspondingly better.
According to the researcher, it is still too early to transfer the test results to human medicine. “In the future, however, it could be a therapeutic approach to administer α-tocopherol, i.e. vitamin E, before stents are inserted.
For her study “α-Tocopherol preserves myocardial function by amelioration of oxidative pathways in ischemia/reperfusion injury”, Dr. Wallert was awarded the “GVF Vitamin Prize” of the Society for Applied Vitamin Research.
During her postdoctoral period at the Baker Heart and Diabetes Institute in Melbourne (Australia), the 33-year-old nutritionist did research together with Melanie Ziegler.
Maria Wallert received the inspiration for her award-winning research work from her boss Prof. Dr. Karlheinz Peter, a cardiologist who works in Melbourne.
The award surprised her, particularly as the paper had not yet been published, said Dr. Wallert.