The oxidative stability of vegetable oils is determined by their fatty acid composition and
antioxidants, mainly tocopherols but also other non‐saponifiable constituents. The effect of …

Abstract Plastochromanol-8 (PC-8) is an antioxidant that, together with tocopherols and
tocotrienols, belongs to the group of tocochromanols. Plastochromanol-8 has been found to …

The field of plant taxonomy has transformed rapidly over the past fifteen years, especially
with regard to improvements in cladistic analysis and the use of new molecular data. The …

Flaxseed oils currently sold on the worldwide market are not governed by specific standards
or specifications. In this study, the physicochemical and quality characteristics of seven cold …

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food
Chemistry, Composition, and Analysis provides insight into the vast body of scientific …

Given their essential role as vitamin E, tocopherols and tocotrienols have been studied
extensively in animals and plants. In contrast, our understanding of the function of …

Flax is a temperate industrial oilseed crop grown primarily in Canada, China, and Russia.
Flax is a diploid, autogamous species, and breeding follows traditional methods, enhanced …

Vitamin E is a family of related compounds with different vitamin E activities and antioxidant
properties that includes tocopherols, tocotrienols and plastochromanol-8. Plant oils could …

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and
Processing Aspects, Volume II explores new sources of nutraceutical and functional food …

Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry
aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid …