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A kinetic study on the prooxidant effect of vitamin E derivatives has been carried out. Rates of hydrogen abstraction from various fatty acids and egg yolk lecithin by tocopheroxyl radicals were determined spectrophotometrically. The rate constants measured in micellar dispersion were compared with those obtained in homogeneous solutions. The effects of structural variations of the vitamin E derivatives on their prooxidant activities were examined. The formation of lecithin reverse micelles in benzene appears to prevent the tocopheroxyl radicals from reacting with the phospholipid fatty acid moieties.

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