In food and biological systems, the main function of tocochromanols is antioxidant action–
they deactivate free radicals and protect lipids from peroxidation (autoxidation). In addition to …

Vitamin E consists of four tocopherols (α-, β-, γ-, and δ-tocopherol) and four tocotrienols (α-,
β-, γ-, and δ-tocotrienols), collectively referred to as tocochromanols or tocols. Tocols are …

Free and esterified (bound) tocopherols, tocotrienols and other tocochromanol-related
compounds, often referred to “tocols”, are lipophilic antioxidants of great importance for …

Tocopherols and tocotrienols, ie tocols, are lipid-soluble compounds that act as primary
antioxidants. Earlier they were all considered to provide vitamin E activity, but currently this …

Tocopherols and tocotrienols, widely described as vitamin E derivatives, have been proven
to take part in a number of important biological functions. Among them, antioxidant …

Vitamin E, like tocotrienols and tocopherols, is constituted of compounds essential for animal
cells. Vitamin E is exclusively synthesized by photosynthetic eukaryotes and other oxygenic …

Tocotrienols, like tocopherols, are members of the vitamin E family. While tocopherols (T)
have been studied intensively, only recently have tocotrienols (T3) received increased …

Vitamin E is a lipid-soluble vitamin naturally synthesized by photosynthetic organisms (Yerin
et al., 1984). The term “vitamin E” refers to a group of chemical compounds, tocols, and …

Samples (10 g) of foods and tissues were homogenized in isopropanol and acetone. Low
polarity lipids were obtained in the epiphase after the addition of hexane and water to the …

The aim of this study was to investigate the most important oxidation products of α-
tocotrienol (α-T3) along with other tocochromanols in lipid matrices and tocotrienol-rich …