The Discovery of the Antioxidant Function of Vitamin E: the contribution of Henry A. Mattill

Wolf, George

doi:10.1093/jn/135.3.363

Cited by 123 publications

(74 citation statements)

References 25 publications

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“…The abundance of free radical in cells leads to disrupted normal cellular metabolism [1]. Numerous studies revealed that antioxidants can eliminate harmful free radicals converting to neutral [2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

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Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim of this research was to compare the bioactive constituents and antioxidant activity between garlic water-soluble and garlic oil. Garlic water-soluble constituents were identified by Liquid Chromatography-Mass Spectrometry (LC-MS) and five constituents were found, namely N-acetylcysteine (NAC), cysteinyl-alanine, phenol-2-2-benzoxazolyl and two unknown constituents. The GC-MS chromatogram also showed three main constituents present in garlic oil as diallyldisulphide (DADS), diallyltrisulphide (DATS) and D-limonene. Interestingly, garlic water-soluble extract had higher antioxidant activity 70 % ± 0.02 % in comparison with garlic oil 58 % ± 0.07 %. This study conducts a novel preparation of garlic water-soluble for enhancing antioxidant properties on garlic novel preparation.

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Section: Introductionmentioning

confidence: 99%

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Dewi

Kusnadi²,

Shih³

2017

KLS

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“…Antioxidant mechanism of vitamin E action was suggested by early researchers who observed that it could prevent the oxidation of lard used as a source of fat in semi-synthetic diets for rodents (reviewed in Ref. [9]). Subsequent studies identified α-T as the active chemical that acted as an antioxidant in biological membranes [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Genome wide responses of murine lungs to dietary α-tocopherol

Oommen

Vasu

Leonard

et al. 2007

Free Radical Research

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Abstractα-tocopherol (α-T) may affect biological processes by modulating mRNA concentrations. This study screened the responses of ~15,000 lung mRNAs to dietary α-T in mice. The lung was chosen as the target organ because it is subjected to cyclical variations in oxidant and inflammatory stressors and α-T has been implicated in their modulations. The analysis identified ~400 mRNAs sensitive to α-T status of lungs determined by dietary α-T. The female lung transcriptome appears to be more sensitive to the α-T status than that of the male lungs. Here, we focus on the induction of 13 cytoskeleton genes by dietary α-T because they were similarly induced in the male and the female lungs. Their inductions were confirmed by quantitative-real-time-polymerase chain reaction (qRT-PCR). Immunohistochemical analyses of three of the encoded proteins suggest that they are expressed in lung vasculature and alveolar regions. The data suggest that the lung α-T status may modulate cytoarchitecture of lungs.

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“…However, it was the identification of vitamins A, C, and E as antioxidants that revolutionized the field and led to the realization of the importance of antioxidants in biology. Research into how vitamin E prevents the process of lipid per oxidation led to the current understanding of antioxidants as reducing agents that break oxidative chain reactions, often by scavenging reactive oxygen species before they can cause damage to the cells [11].…”

Section: Historymentioning

confidence: 99%

Potato and Ginger Peels: A potential new source of natural antioxidants

Rashid¹

2017

MOJFPT

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Spoilage prevention and shelf-life extension of products will always remain an important goal to the meat industry. While the greatest emphasis is placed on the prevention of microbial spoilage, chemical deterioration, specifically oxidative spoilage, is an important consideration for fresh meats and manufactured meat products as well. In the meat industry especially fish processing, synthetic antioxidants being used for preservation of fish and fishery products. In fact many synthetic antioxidants and antimicrobials are widely used in food and beverage products today and they are safe to consume. Hence the researchers have shifted their focus towards natural antioxidants. The present short review has focus on natural antioxidant and their mode of action.

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The Discovery of the Antioxidant Function of Vitamin E: the contribution of Henry A. Mattill

Cited by 123 publications

References 25 publications

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Comparison of the Main Bioactive Compounds and Antioxidant Activity from Garlic Water-soluble and Garlic Oil

Genome wide responses of murine lungs to dietary α-tocopherol

Potato and Ginger Peels: A potential new source of natural antioxidants

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