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Conclusion It is evident that vitamin B6 serves as a physiological antioxidant. The mechanism cannot be dependent solely on the chemical structure of the vitamin. Despite the favorable arrangement of the substituents, pyridoxine and its derivatives show no, or only slight, antioxidative activityin vitro. The inactivation apparently results from the nature of the pyridine ring. Vitamin B6 is one of the B vitamins which are required for the normal metabolism of the fats and essential fatty acids. However it still remains to be investigated whether the vitamin is directly associated with fat metabolism or whether the vitamin itself is responsible for the maximum function or the synthesis of enzymes involved.

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Summary Thermal oxidation of corn oil under laboratory conditions, at 200°C., led to the formation of an oil exhibiting definite growth‐depressing action under bothad libitum and paired feeding conditions. Under similar conditions margarine base stock gave only slight growth depression, and none was noted with butter oil. The effect was not a permanent one as animals that were changed to a normal diet quickly recovered and grew to maturity. It appeared that the products formed during the thermal treatment were related to the unsaturated or polyunsaturated portions of the oil. The growth‐depressing effect appeared to be multiple in nature, it had an irritant or diarrhea effect and possibly an enzyme‐inhibiting or vitamin‐destroying effect.