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Vitamin E

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Handbook of Food Bioactive Ingredients

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Abstract

Vitamin E has different chemical forms, among which α-tocopherol is the best form for meeting dietary requirements of humans. There are three asymmetric C atoms existing in the side chains of tocopherols. In the body, this vitamin is located in the fat layer of the cell wall (and inside the cell) and prevents the destruction of the cell wall. Vitamin E is one of the fat-soluble vitamins, and the process of absorption of fat-soluble vitamins is similar to the absorption of fats, so factors that affect the absorption of fats are also effective in the absorption of this fat-soluble vitamin. This chapter discusses various aspects related to vitamin E: its chemistry, structure, sources, metabolism, physicochemical properties, function, and delivery. This vitamin has antioxidant properties and eliminates the destructive chemical effect that damages body tissues. The number and position of the hydroxyl groups on the chromanol ring of vitamin E determine the extent of its antioxidant activity. The immune system requires large amounts of vitamin E to work and produce white blood cells. Vitamin E also reduces the risk of Alzheimer’s disease by blocking free radicals that can potentially damage the brain.

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Authors and Affiliations

  1. Institute of Higher Education Tajan, Qaemshahr, Iran

    Maryam Esfandiari

  2. Islamic Azad University, Sari, Iran

    Hadiseh Bagheri

  3. Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran

    Vahid Mirarab-Razi

  4. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

    Saeed Mirarab Razi

  5. Riddet Institute, Massey University, Palmerston North, New Zealand

    Ali Rashidinejad

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  1. Maryam Esfandiari
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  2. Hadiseh Bagheri
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  3. Vahid Mirarab-Razi
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  4. Saeed Mirarab Razi
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  5. Ali Rashidinejad
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Correspondence to Ali Rashidinejad .

Editor information

Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

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Esfandiari, M., Bagheri, H., Mirarab-Razi, V., Mirarab Razi, S., Rashidinejad, A. (2022). Vitamin E. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_24-1

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_24-1

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