Vitamin E and vegetable oils


  • A. Sayago Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla.
  • M. I. Marín Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla.
  • R. Aparicio Instituto de la Grasa (CSIC)
  • M. T. Morales Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla



Antioxidants, Tocopherols, Vegetable oils, Vitamin E


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.


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Author Biography

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



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How to Cite

Sayago A, Marín MI, Aparicio R, Morales MT. Vitamin E and vegetable oils. Grasas aceites [Internet]. 2007Mar.30 [cited 2024Apr.14];58(1):74-86. Available from:




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