Vitamin E: molecular and biological function

Burton, Graham W.

doi:10.1079/pns19940030

Cited by 170 publications

(98 citation statements)

References 50 publications

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“…α-tocopherol acts as a radical-chain breaking antioxidant in membranes, lipoproteins and foods as the main function of α-tocopherol (Tsantili et al, 2010). This ability allows for reducing the risk of cancer and cardiovascular diseases (Burton, 1994;Burton and Traber, 1990). However, not only α-tocopherol but also other tocopherol forms are recently considered to be of biological importance (Wagner et al, 2004).…”

Section: Sterol Compositionmentioning

confidence: 99%

“…Tocopherols and carotenoids improve oil stability and thus oils naturally rich in these constituents are preferred (Warner and Frankel, 1987;Frankel, 1991). Phenols can act as antioxidants and reduce the risk of cancer and cardiovascular diseases (Burton, 1994;Burton and Traber, 1990;Ferreira et al, 2007). Sterols are essential components of cell membranes that play a role in controlling membrane fluidity and permeability.…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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RESUMEN Composición química de aceites de almendras (Prunus scoparia) y pistachos silvestres (Pistacia atlantica)El objetivo de este estudio fue determinar la composición en ácidos grasos, esteroles, triglicéridos, así como tocoferoles, fenoles totales y pigmentos de aceites de almendras y pistachos silvestres prensados en frío. Triglicéridos (TAG), tocoferoles y pigmentos se analizaron mediante HPLC, los áci-dos grasos y esteroles mediante cromatografía de gases, y los fenoles totales espectrofotométricamente. Los principales ácidos grasos de ambas especies fueron los ácidos oleico, linoleico y palmítico. Las especies de TAG predominantes son SLL + OLP (21,83%) en el pistacho silvestre y OOO (47,27%) en almendras silvestre. Feofitina a es un pigmento importante en los aceites de pistacho silvestre. No se detectó pigmentos en los aceites de almendras silvestres. Los fenoles totales fueron 57,6 mg kg -1 y 45,3 mg kg -1 en los aceites de pistacho silvestre y de almendra silvestre respectivamente. PALABRAS CLAVE: Aceite de almendra Silvestre -Aceite de pistachio -Aceite prensado en frío -Ácidos grasosEsteroles -Fenoles Totales -Triacilgliceroles -Tocoferoles. SUMMARY Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg -1 oil for wild pistachio and 45.3 mg kg -1 oil for wild almond oil. KEY-WORDS: Cold pressed oil -Fatty acid -SterolTocopherol -Total phenol -Triacylglycerol --Wild almond oil -Wild pistachio oil.

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Section: Sterol Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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“…α-Tocopherol was, by far, the most abundant vitamer (124.88 mg/100 g dw in a total of 126.23 mg/100 g dw). Considering its antioxidant potential and various functions at the molecular level, this vitamer reduces the risk of cardiovascular diseases (eliminating reactive oxygen species, inhibiting lipid peroxidation and attenuating inflammatory reactions) and neurodegenerative disorders, particularly in Alzheimer's disease (Burton, 1994;Berman and Brodaty, 2004;Kontush and Schekatolina, 2004).…”

Section: Chemical Characterization Of Ginkgo Bilobamentioning

confidence: 99%

Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements

Pereira

Barros

Ferreira

2013

Industrial Crops and Products

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Ginkgo biloba L. is the most commercialized medicinal plant worldwide, being its consumption related to prevention, and even decrease of the progression of degenerative neurological diseases. Considering the correlation between oxidative stress and the mentioned diseases, the antioxidant activity of different dietary supplements (syrup and several pills) was evaluated and compared to the leaves infusion, aqueous and methanolic extracts. Furthermore, G. biloba was chemically characterized in nutritional and bioactive components namely, fatty acids, sugars, organic acids, tocopherols, phenolics and flavonoids. Palmitic, α-linolenic and oleic acids were the main fatty acids found; fructose was the most abundant sugar; quinic acid was the most abundant organic acid and α-tocopherol was, by far, the most abundant vitamer. Dietary supplements showed higher antioxidant activity than G. biloba infusion and extracts due to their higher phenolics and flavonoids concentration. The pills with the highest concentration of plant extract (100 mg) allow the intake of the highest antioxidants concentration.

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“…The essential description of the antioxidant activity of tocopherol has been well described and reviewed, and for this discussion we recommend references [1][2][3][4][5][6][7]. These and other studies pioneered the application of physical chemical principles to the action of phenolic antioxidants, establishing the rates of reaction for key steps in free radical-induced peroxidation of unsaturated fatty acids and phospholipids, as well as the chain termination step of H-atom donation by such phenolic antioxidants as a-tocopherol.…”

Section: Introductionmentioning

confidence: 99%

The location and behavior of α‐tocopherol in membranes

Atkinson

Harroun

Wassall

et al. 2010

Molecular Nutrition Food Res

173

128

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Vitamin E (a-tocopherol) has long been recognized as the major antioxidant in biological membranes, and yet many structurally related questions persist of how the vitamin functions. For example, the very low levels of a-tocopherol reported for whole cell extracts question how this molecule can successfully protect the comparatively enormous quantities of PUFAcontaining phospholipids found in membranes that are highly susceptible to oxidative attack. The contemporary realization that membranes laterally segregate into regions of distinct lipid composition (domains), we propose, provides the answer. We hypothesize a-tocopherol partitions into domains that are enriched in polyunsaturated phospholipids, amplifying the concentration of the vitamin in the place where it is most needed. These highly disordered domains depleted in cholesterol are analogous, but organizationally antithetical, to the wellstudied lipid rafts. We review here the ideas that led to our hypothesis. Experimental evidence in support of the formation of PUFA-rich domains in model membranes is presented, focusing upon docosahexaenoic acid that is the most unsaturated fatty acid commonly found. Physical methodologies are then described to elucidate the nature of the interaction of a-tocopherol with PUFA and to establish that the vitamin and PUFA-containing phospholipids co-localize in non-raft domains.

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Vitamin E: molecular and biological function

Cited by 170 publications

References 50 publications

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Chemical characterization of Ginkgo biloba L. and antioxidant properties of its extracts and dietary supplements

The location and behavior of α‐tocopherol in membranes

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