Protective role of vitamin E in biological systems

Packer, Lester

doi:10.1093/ajcn/53.4.1050s

Cited by 423 publications

(205 citation statements)

References 49 publications

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“…Signifi cant (p<0.05) increase in the PV was evident between soy and pepper oil at 24 and 48 h storage. This difference might be due to the antioxidative activity of capsaicin and tocopherol which are present more in pepper oil than in soy oil and similar observations were also reported by Speek et al (1985) and Packer (1991).…”

Section: Changes Of Peroxide Values (Pv)supporting

confidence: 77%

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

et al. 2010

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Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels of capsaicin or tocopherol as antioxidant during heating up to 48 h at 140±5°C was studied. Lipid oxidation of soy and pepper oil with different levels of capsaicin (0.12, 0.24%) and tocopherol (0.3, 0.6%) were evaluated during storage at 140°C for 0, 12, 24 and 48 h by monitoring peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and chemiluminiscence (CL). Capsaicin content of crude pepper oil (0.16 mg/ml) was much higher than that of commercial brands (0.004-0.02 mg/ml). Oleate content was signifi cantly (p<0.05) higher in soy oil (53.7%) than pepper oil (9.5%), however, linoleate and linolenate contents were signifi cantly (p<0.05) higher in pepper oil (70.6, 5.8%) than in soy oil (25.9, 5.8%). TBARS, PV, and CL of pepper oil were signifi cantly (p<0.05) lower than soy oil after frying. TBARS and CL values of pepper oil with different levels of capsaicin or tocopherol showed signifi cantly (p<0.05) lower values than untreated pepper oil during frying and storage. TBARS and CL values of 0.6% tocopherol treated pepper oil showed signifi cantly (p<0.05) lower values than those of soy oil. The study suggests that capsaicin and tocopherol may play a key role to prevent the thermal oxidation of pepper oil during frying.

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Section: Changes Of Peroxide Values (Pv)supporting

confidence: 77%

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

et al. 2010

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“…Vitamin E Antioxidants such as vitamin E are known to protect the body from damaging free radicals and play an important role in prevention of diseases such as cancer (Packer 1991), arthritis (Yoshikawa et al 1983), atherosclerosis (Srivastava 1986), cataract Ross et al 1981;Creigton et al 1985) etc. Oat germ has high levels of tocopherols (a and c isomers), whereas tocotrienols are mainly concentrated in endosperm but, are absent in germ.…”

Section: Nutritional Components Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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“…Vitamin E (c~-tocopherol) is the most well-known, lipid-soluble free radical scavenger, Its unique location in the cell membrane enhances its efficiency to quench free radicals originating from the mitochondrial inner membrane and other biomembranes (55). Vitamin E is essential for normal cell function during exercise, and is best illustrated in studies where animals are depleted of tissue vitamin E by feeding a vitamin E-deficient diet beginning at the early stage of life.…”

Section: Non-enzymatic Antioxidantsmentioning

confidence: 99%

Exercise and oxidative stress: Sources of free radicals and their impact on antioxidant systems

Leichtweis

1997

AGE

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Strenuous exercise is characterized by increased oxygen consumption and the disturbance between intracellular pro-oxidant and antioxidant homeostasis. At lease three biochemical pathways (i.e., mitochondrial electron transport chain, xanthine oxidase, and polymorphoneutrophil) have been identified as potential sources of intracellular free radical generation during exercise. These deleterious reactive oxygen species pose a serious threat to the cellular antioxidant defense system, such as diminished reserves of antioxidant vitamins and glutathione. However, enzymatic and non-enzymatic antioxidants have demonstrated great versitility and adaptability in response to acute and chronic exercise. The delicate balance between pro-oxidants and antioxidants suggests that supplementation with antioxidants may be desirable for physically active individuals under certain physiological conditions by providing a larger protective margin.

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Protective role of vitamin E in biological systems

Cited by 423 publications

References 49 publications

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Exercise and oxidative stress: Sources of free radicals and their impact on antioxidant systems

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