Grasas y Aceites, Vol 58, No 1 (2007)

Vitamin E and vegetable oils


https://doi.org/10.3989/gya.2007.v58.i1.11

A. Sayago
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla., Spain

M. I. Marín
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla., Spain

R. Aparicio
Instituto de la Grasa (CSIC), Spain

M. T. Morales
Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Spain

Abstract


An interest in vitamin E has increased in recent years due to its potent antioxidant properties and its role in preventing age-related diseases, cardiovascular diseases or Alzheimer. This work describes the biogenesis, bioavailability, nutritional requirements, activity and properties of vitamin E. Vegetable oils constitute one of the main sources of vitamin E dietary intake and an extensive bibliographic revision of this vitamin in vegetable oils is carried out from four points of view: antioxidant properties, health benefits, effects of external agents and effects of processing on vitamin E content and analytical techniques used for its analysis.


Keywords


Antioxidants;Tocopherols;Vegetable oils;Vitamin E

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References


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