Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Abstract

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and four tocotrienols, namely, α‐, β‐, γ, and δ‐tocotrienols. Vitamin E isomers are well‐known for their antioxidant activity, gene‐regulation effects, and anti‐inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant‐based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home‐cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

Vitamin E Intake and Risk of Prostate Cancer: A Meta-Analysis

“…Secondly, we were unable to factor in the bioavailability of vitamin E in our meta-analysis. The absorption rate of vitamin E, which can range from 20% to 80%, is heavily influenced by other factors such as the food matrix present [ 17 ]. We were limited in data in this respect, as most of the included studies do not take bioavailability into account in the estimation of vitamin E intake as a variable.…”

“…Furthermore, most studies in the meta-analysis do not differentiate between the subtypes of vitamin E. This may be limited by the challenges faced in separation and quantification of tocopherols and tocotrienols in various food types [ 17 ]. As a result, we were unable to evaluate or compare the effect of different vitamin E isoforms on prostate cancer risk.…”

“…Meanwhile, no meta-analysis has been conducted to date on the association between dietary vitamin E and prostate cancer risk. The effectiveness of dietary and supplemental vitamin E intake may differ, given the differences in stereoisomerism between natural and synthetic forms [ 17 ]. Additionally, vitamin E is a frequently consumed supplement, particularly in Western populations [ 18 , 19 ].…”

The Role of Dietary Antioxidants and Their Potential Mechanisms in Alzheimer’s Disease Treatment

“…Vitamin E is a fat-soluble vitamin consisting of eight different isoforms, including α-, β-, γ-, and δ-tocopherols and tocotrienols [ 150 ]. Dietary sources of vitamin E may vary in the amount of a particular isoform, with some plant-based sources being richer in one isoform over another [ 150 , 151 ]. For example, α-tocopherol—the most common isoform of vitamin E in the human body—is more abundant than other isoforms of vitamin E in hazelnuts, almond oil, and sunflower oil [ 150 , 151 , 152 ].…”

The low prevalence rate of vitamin E deficiency in urban adults of Wuhan from central China: findings from a single-center, cross-sectional study

“…In this study, both the circulating serum a-tocopherol concentrations and serum a-tocopherol concentrations adjusted for lipids have been used to assess the nutritional status of vitamin E of urban adults in Wuhan. Wuhan is located on the banks of the Yangtze River in central China, and the food consumption has dominated by traditional Chinese food characterized by grains and vegetables, with increasing intake of red meat, fruits, nuts, eggs, milk, river fish and plant oil, most of which are rich in vitamin E [ 15 , 16 ]. Thus, we hypothesized that the likelihood of vitamin E deficiency would be low in Wuhan in consideration of the Chinese food composition.…”