Initially discovered in 1938 as a “fertility factor,” vitamin E now refers to eight different
isoforms that belong to two categories, four saturated analogues (α, β, γ, and δ) called …

Nutrigenomics data on the functional components of olive oil are still sparse, but rapidly
increasing. Olive oil is the main source of fat and health‐promoting component of the …

Objective Myocardial infarction (MI) is a leading cause of mortality and morbidity worldwide
and new treatment strategies are highly sought-after. Paradoxically, reperfusion of the …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

Our understanding of the role of vitamin E in human nutrition, health, and disease has
broadened and changed over the past two decades. Viewed initially as nature's most potent …

Vitamin E, comprising tocopherols and tocotrienols, is mainly known as an antioxidant. The
aim of this review is to summarize the molecular mechanisms and signaling pathways linked …

The use of foodstuff as natural medicines has already been established through studies
demonstrating the pharmacological activities that they exhibit. Knowing the nutritional and …

Although the avocado is known as a rich source of monounsaturated fatty acids, there has
been far less attention given to its content of other bioactive substances including …

Current observations in the literature suggest that vitamin E may be a suitable candidate for
the adjuvant treatment of cancer. Even though historically most research focused on α …

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high
nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for …