Penicillamine: pharmacokinetics and differential effects of zinc and copper status in chicks

Article Abstract:

The pharmacokinetics of D(-)-penicillamine (PA) and its effects on zinc and copper levels in chicks were studied. Subcutaneous and intravenous injections of PA were eliminated from plasma with a fast and a slow component. In the liver and pancreas, elimination showed only the slow component. Oral administration evoked the bimodal pattern in plasma but the highest level was only 20% of that reached through injection. Urinary excretion of zinc and copper was found to be related to PA excretion and to increase in direct proportion to PA dose. PA can also modify zinc tissue distribution, and also that of copper, but to a lesser degree.

Animal nutrition, Penicillamine, Zinc metabolism, Copper in animal nutrition

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Low copper status of rats affects polyunsaturated fatty acid composition of brain phospholipids, unrelated to neuropathology

Article Abstract:

Myelin concentration and composition, corpus striatum dopamine levels and phospholipid fatty acid composition were determined in copper-deficient rats to investigate the relation between the lipid composition of the brain and dietary zinc. Zinc deficiency significantly increased the percentage of linoleic acid in tissues from different regions of the brain and reduced myelin concentration. About 50% of the copper-deficient rats had depressed striatal dopamine concentration and had Parkinson-like symptoms, however, the changes in the brain's myelin and fatty acid composition were not linked to the condition.

Brain, Copper in the body

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Meats and fish consumed in the American diet contain substantial amounts of ether-linked phospholipids

Article Abstract:

A study was done to measure the amounts of ether-containing phospholipids and levels of diradyl-GPE and alkylacyl-GPC in commonly consumed meats and fish. Results show that phospholipids compose ten to 25% of the total lipid content of the foodstuffs examined. This finding suggests that these foodstuffs can be major dietary sources of polyunsaturated fatty acids because the phospholipids, especially the ether-linked subclasses contain more unsaturated acyl groupings.

Health aspects, Research, Meat, Fishes, Phospholipids, Americans, Unsaturated fatty acids

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