Friday, December 4, 2020

Fat soluble vitamin: Vitamin E

Vitamins are divided into two groups: water-soluble (B-complex vitamins and C vitamins) and fat-soluble vitamins (A, D, E and K).

Vitamin E, of which there are four different forms (the tocopherol), is fat soluble. The tocopherols have the same name except with the prefix α-, β-, γ-, and ẟ- (the first four letters of the Greek alphabet).

The four compounds are closely related, with some difference in the molecular weight and in the position and number of certain molecular constituents.

Vitamin E is the most powerful natural antioxidant and protecting vitamins A and C, red blood cells, and essential fatty acids from destruction.

Vitamin E is a known biological antioxidant able to quench the lipid peroxidation chain. Vitamin E activity is measured by activity of α-tocopherol equivalents, while β-tocopherol has lower activity.

About 60 percent of vitamin E in the diet comes from vegetable oil (soybean, corn, wheat germ, cottonseed, and safflower). This also includes products made with vegetable oil (margarine and salad dressing).
Fat soluble vitamin: Vitamin E

Most Popular Articles

Articles around the world

  • Rancidity can occur in many products or ingredients during storage. It affects taste and odor, and can have an impact on nutritive value. Rancidity is divi...
  • In the United States, HACCP is a voluntary process for almost all food businesses. HACCP (Hazard Analysis Critical Control Points) is a management system w...
  • The William Underwood Company sold quality canned foods to working-class city dwellers and westward-bound pioneers from its Boston factory since 1822. The ...

SAF-DYNAMICS of Food Science and Technology

Feed from World of Nutrition