Dr. Salman Ahmed

Chapter 4.23 - vitamin e (tocopherols and tocotrienols) (natural-occurring antioxidant; bright and dark side). in: antioxidants effects in health. edited by seyed mohammad nabavi and ana sanches silva

• Authors Details :  
• Ziyad Khan,  
• Salman Ahmed,  
• Marya,  
• Hammad Ullah,  
• Haroon Khan

Journal title : Antioxidants Effects in Health

Publisher : Elsevier

Page Number : 547-560

270 Views Other

Vitamin E is extensively available in the natural world and is produced by prototrophs such as plants, algae, and blue-green algae. Vitamin E is used as a dietary supplement, an antioxidant food stabilizer, a pharmaceutical additive, and a preservative in livestock feed. Several types of vitamin E can be differentiated by the position and number of the methyl functional group, and each form has a unique biological role. The function of antioxidants such as vitamin E is to defend cells from the effects of oxidative stress. Vitamin E is a free radical scavenger converted to vitamin E radical, then converted back to vitamin E by ascorbic acid. Vitamin E was discovered by Evans and Bishop in 1922; it has proved to be an effective nutrient for reproduction. It is also possible for vitamin E to act by a mechanism not directly linked to the inhibition of oxidation. Such non-antioxidant actions of vitamin E may result from gene regulation and specific cell signalling. The function of vitamin E in cellular signalling, especially its biological impact, is undoubtedly an imperative subject for future studies. The explicit roles of the several isomers and esters of vitamin E analogues should also be the subjects of future studies.

Article DOI & Crossmark Data

DOI : https://doi.org/10.1016/B978-0-12-819096-8.00066-5

Article Subject Details

• Clinical pharmacology
• Pharmacognosy
• Pharmacology
• Pharmacology and toxicology

Article Keywords Details

• Sources
• Antioxidant
• Clinical studies
• Therapeutic aspects
• Vitamin E

Article File

Full Text PDF

---

---

Article References

• (1). 10.1002/bdd.1790
• (2). 10.1155/2014/360438
• (3). 10.1104/pp.44.4.591
• (4). 10.1001/jama.297.8.842
• (5). 10.1096/fasebj.13.10.1145
• (6). 10.1016/S0031-9422(00)84821-9
• (7). 10.1006/abbi.1993.1074
• (8). 10.1021/ja00310a049
• (9). 10.1146/annurev.nu.10.070190.002041
• (10). 10.1016/j.foodres.2016.04.038
• (11). 10.1042/bj1230721
• (12). 10.1126/science.56.1458.650
• (13). 10.1172/JCI117374
• (14). 10.1159/000267899
• (15). 10.1093/ajcn/59.5.1025
• (16). 10.1007/BF02522884
• (17). 10.1001/jama.2011.1437
• (18). 10.1152/ajpheart.1989.256.4.H1192
• (19). 10.1016/j.anireprosci.2016.04.005
• (20). 10.1080/10715760000301221
• (21). 10.1016/j.freeradbiomed.2013.03.022
• (22). 10.3904/kjim.2015.30.5.571
• (23). 10.1021/ar030069m
• (24). 10.1093/ajcn/53.4.1050S
• (25). 10.1084/jem.59.1.35
• (26). 10.2165/00063030-200620050-00002
• (27). 10.1016/0006-291X(64)90062-2
• (28). 10.1016/j.ejps.2006.04.016
• (29). 10.3390/antiox6040095
• (30). 10.1002/iub.1955
• (31). 10.1016/j.mam.2007.01.002
• (32). 10.1056/NEJM199305203282004
• (33). 10.1136/bmj.c5702
• (34). 10.1016/S0140-6736(96)90866-1
• (35). 10.1021/tx0500575
• (36). 10.1194/jlr.R032946
• (37). 10.1016/j.freeradbiomed.2007.03.024
• (38). 10.1016/S0022-2275(20)42836-6
• (39). 10.1093/ajcn/49.3.517
• (40). 10.1016/S0022-2275(20)41524-X
• (41). 10.3164/jcbn.12-112

---

More Article by Dr. Salman Ahmed