Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources

Shahidi, Fereidoon; Pinaffi-Langley, Ana Clara C.; Fuentes, Jocelyn; Speisky, Hernán; Camargo, Adriano Costa de

doi:10.1016/j.freeradbiomed.2021.09.025

Cited by 68 publications

(32 citation statements)

References 102 publications

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“…Alpha-tocopherol is one of the most important compounds found in vitamin E, and it is very important, mainly due to its strong antioxidant properties and important role in the stabilization of biological membranes. Thanks to its properties, vitamin E effectively reduces the occurrence of oxidative stress and the formation of free radicals that cause aging and cell death [ 45 , 46 , 47 ]. In our study, there was no significant ( p > 0.05) increase in vitamin E in the enriched products ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Augustyńska-Prejsnar

Topczewska

Ormian

et al. 2022

Foods

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The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp components and a traditional equivalent with the participation of animal fat (group K) were tested. In the roast of group P1, the share of hemp seeds was 8%, hemp flour 0.2%, and hemp oil 2%; while in group P2, the proportions were 4%, 0.2%, and 6%, respectively. Roasts with hemp components were found to be characterized by a darker color; lower cooking losses; higher fiber content, and lower cholesterol and fat content; a favorable fatty acid ratio PUFA; n-3 and n-6; and acceptable sensory characteristics compared to the control group. Products with a higher (8%) share of hemp seeds contained more protein and fiber and were characterized by a higher degree of yellow saturation (b*), lower cooking losses after heat treatment, and a higher desirability of taste and better binding. Products in group P2, with a higher (6%) hemp oil content, had a lower cholesterol content and a lower proportion of SFA fatty acids and a higher proportion of omega-3 fatty acids, but were assessed as rated lower in terms of taste and binding.

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Section: Resultsmentioning

confidence: 99%

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Augustyńska-Prejsnar

Topczewska

Ormian

et al. 2022

Foods

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“…Natural vitamin E consists of a family of eight different compounds of tocopherols and tocotrienols, which are powerful antioxidants that trap lipoperoxyl radicals. Moreover, α-tocopherol also has anti-inflammatory and antithrombotic effects [ 58 , 59 ]. The study showed that enriched poultry meatballs from group M 3 were characterized by twice as much ( p ≤ 0.05), and from groups M 1 and M 2 —almost three times as much vitamin E as compared to the control product (WR).…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Augustyńska-Prejsnar

Sokołowicz

Ormian

et al. 2022

Foods

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The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three variants of meatballs: M1, M2, M3, with 24% addition seeds were tested. In the meatballs from group M1, the percentage of linseeds was 6%, amaranth 10%, and hemp 8%, respectively; in group M2 it was 8%, 8%, and 8%; and in group M3 it was 10%, 6%, and 8%. When assessing the meatballs quality, the traits taken into account included nutritional value, physical and microbiological traits, and sensory quality. It was found that meatballs enriched with a mixture of seeds were characterized by increased nutritional value (higher content of protein and methionine, polyunsaturated fatty acids, more favorable ratio of n-6 to n-3 acids (3:1), higher content of vitamin E and fiber), brighter color, inferior tenderness compared to meatballs with the addition of wheat roll, and at the same time, desirable sensory traits and acceptable taste. The introduction of a mixture of linseed, amaranth and hemp seeds made it possible to obtain a product targeted at a wide group of consumers, including those on a gluten-free diet.

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“…Contrary to the national intake levels, a high prevalence of inadequate vitamin E intake was observed. Vitamin E can help protect cells from oxidative stress and has been shown to improve cardiovascular and immune function [ 45 , 46 , 47 , 48 ]. Future studies examining intakes of different food groups can help identify the low consumption of specific foods (e.g., oils, nuts, and seeds for vitamin E [ 48 ]) that can be incorporated into programming.…”

Section: Discussionmentioning

confidence: 99%

“…Vitamin E can help protect cells from oxidative stress and has been shown to improve cardiovascular and immune function [ 45 , 46 , 47 , 48 ]. Future studies examining intakes of different food groups can help identify the low consumption of specific foods (e.g., oils, nuts, and seeds for vitamin E [ 48 ]) that can be incorporated into programming. Further, sodium (2979 mg/day vs. 2350–3320 mg/day [ 49 ]), added sugar (10.7% vs. 10.3% of total energy [ 38 ]), and saturated fat (10.1% vs. ~10% of total energy [ 15 ]) intakes were similar to the reported intakes of the same age groups in Canada, all with a high prevalence of participants exceeding recommended levels that may increase the risk of adverse health outcomes, including hypertension, dental caries, and cardiometabolic outcomes [ 31 , 39 , 50 ].…”

Section: Discussionmentioning

confidence: 99%

Food Insecurity, Dietary Intakes, and Eating Behaviors in a Convenience Sample of Toronto Youth

Dubelt-Moroz

Warner²,

Heal³

et al. 2022

Children

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Background: Food insecurity has been shown to be associated with poor dietary quality and eating behaviors, which can have both short- and long-term adverse health outcomes in children. The objective was to investigate the food security status, dietary intakes, and eating behaviors in a convenience sample of youth participating in the Maple Leaf Sports Entertainment LaunchPad programming in downtown Toronto, Ontario. Methods: Youth aged 9–18 years were recruited to participate in the study. Food security status, dietary intakes, and eating behaviors were collected using parent- or self-reported questionnaires online. Results: Sixty-six youth (mean ± SD: 11.7 ± 1.9 years) participated in the study. The prevalence of household food insecurity was higher than the national average (27.7% vs. 16.2%). Dietary intake patterns were similar to the national trends with low intakes of fiber, inadequate intakes of calcium and vitamin D; and excess intakes of sodium, added sugar, and saturated fat. Despite a low prevalence of poor eating habits, distracted eating was the most frequently reported poor eating habit. Conclusions: Although youth were at high risk for experiencing household food insecurity, inadequate dietary intake patterns were similar to the national trends. Our findings can be used to develop future programming to facilitate healthy dietary behaviors appropriate for the target community.

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Vitamin E as an essential micronutrient for human health: Common, novel, and unexplored dietary sources

Cited by 68 publications

References 102 publications

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Quality of Poultry Roast Enriched with Hemp Seeds, Hemp Oil, and Hemp Flour

Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components

Food Insecurity, Dietary Intakes, and Eating Behaviors in a Convenience Sample of Toronto Youth

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