Biochemistry Of Vitamin E

Homogentisic Acid

All 6-hydroxychromanols that constitute the vitamin E family are plant products of well-defined biosynthetic routes. All photosynthetic organisms synthesize the vitamin. Synthesis has not been documented in any other organisms, and plant products provide the only natural dietary sources. Early studies concluded that a-T is formed in both photosynthetic and nonphotosynthetic tissue of higher plants, concentrated in the chloroplasts (51-52). Other tocopherols and tocotrienols are in higher...

Info

Wassall, S.R. Choo, Y.M. Govil, G. Kagan, V.E. Packer, L. Structural and dynamic membrane properties of a-tocotrienol and a-tocopherol implication to the molecular mechanism of their antioxidant potency. Biochemistry 1993, 32, 10692-10699. 98. Qureshi, A.A. Mo, H. Packer, L. Peterson, D.M. Isolation and identification of novel tocotrienols from rice bran with hypercholesterolemia antioxidant, and antitumor properties. J. Agric. Food Chem. 2000, 48, 3130-3140. 99....

Nutrition and Health Implications of Vitamin E

Extend Uml

With publication of the Dietary Reference Intakes (DRI) for vitamin E by the Food and Nutrition Board, National Institute of Medicine (1), recommended intakes for vitamin E now are based on the 2R-stereoisomeric forms of -tocopherol ( -T). Other forms including the 2S-stereoisomers present in synthetic all-rac- -T preparations and other tocopherols and tocotrienols in foods do not contribute to the intake requirement. Although sound scientific evidence backs the decision of the Panel on Dietary...

Editorial Board

Owen R.Fennema University of Wisconsin-Madison Y.H.Hui Science Technology System Marcus Karel Rutgers University (emeritus) Pieter Walstra Wageningen University John R.Whitaker University of California-Davis Additives P.Michael Davidson University of Tennessee-Knoxville Dairy science James L.Steele University of Wisconsin-Madison Flavor chemistry and sensory analysis John H.Thorngate III University of California-Davis Food engineering Daryl B.Lund University of Wisconsin-Madison Food lipids and...

Toxicity of Vitamin E and the Tolerable Upper Intake Level

Vitamin E is one of the least toxic vitamins 50 , and there is no evidence of side effects of consumption of vitamin E that occurs naturally in foods. Studies on toxicity are, therefore, limited to supplemental sources of vitamin E 1 . Kappus and Diplock 51 reviewed the literature on vitamin E toxicity and concluded that humans show few side effects after supplemental doses below 2100mg per day of tocopherol. Animal studies show that vitamin E is not mutagenic, carcinogenic, or teratogenic 5254...