Vitamin E : chemistry and nutritional benefits /
Providing an overview of the state-of-the-art of the chemistry of vitamin E with regards properties and functions and also nutritional benefits, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.
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| Format: | eBook |
| Language: | English |
| Published: |
London :
Royal Society of Chemistry,
[2019]
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| Series: | Food chemistry, function and analysis ;
no. 11. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Intro; Half Title; Title; Series Editor; Copyright; Contents; Preface; Chapter 1 Vitamin E: Structure, Properties and Functions 1; 1.1 Introduction; 1.2 Homologues: Nomenclature and Structure; 1.3 Physicochemical Properties; 1.4 Sources; 1.5 Chemical Synthesis; 1.6 Analysis; 1.7 Functions and Applications; 1.8 Stability; References; Chapter 2 Tocotrienols: From Bench to Bedside 12; 2.1 Introduction; 2.2 Physical and Chemical Properties; 2.3 Analysis Method; 2.4 Bioavailability; 2.4.1 Animals; 2.4.2 Humans; 2.5 Safety and Tolerance; 2.6 Nutritional Benefits; 2.6.1 Antioxidant; 2.6.2 Anti-aging