An interest in vitamin E has increased in recent years due to its potent antioxidant properties and its role in preventing age-related diseases, cardiovascular diseases or Alzheimer. This work describes the biogenesis, bioavailability, nutritional requirements, activity and properties of vitamin E. Vegetable oils constitute one of the main sources of vitamin E dietary intake and an extensive bibliographic revision of this vitamin in vegetable oils is carried out from four points of view: antioxidant properties, health benefits, effects of external agents and effects of processing on vitamin E content and analytical techniques used for its analysis.
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Grasas y Aceites
卷
58
期
1
页码
74
- 86
ISSN
0017-3495 | 1988-4214
出版者
Consejo Superior de Investigaciones Científicas
语言
英语
2024-12-11
DOAJ