Vitamin E and vegetable oils

被引：0
|
作者：
Sayago, A.
Marin, M. I.
Aparicio, R.
Morales, M. T.
机构：
[1] Univ Seville, Fac Farm, Dept Quim Analit, E-41012 Seville, Spain
[2] CSIC, Inst Grasa, E-41012 Seville, Spain
来源：
GRASAS Y ACEITES | 2007年 / 58卷 / 01期
关键词：
antioxidants; tocopherols; vegetable oils; vitamin E;
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：74 / 86
页数：13
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