Vitamin E: Chemistry and Nutritional Benefits (Food Chemistry, Function and Analysis, Volume 11) - Hardcover

Hardcover

ISBN 10: 1788012402 ISBN 13: 9781788012409

Publisher: Royal Society of Chemistry, 2019

Synopsis

Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the tocopherols and tocotrienols are actually a group of eight isomeric molecules that are characterized by a chromanol ring structure and a side chain.

Providing an overview of the state-of-the-art of the chemistry of vitamin E, this book reflects the issues stemming from the complexity of the role and actions in vivo as well as in vitro. It summarizes information on the properties and function of vitamin E, the current understanding of the advantages and limitations of it, and also its application in promotion of health and prevention of diseases. Based on sound, solid scientific evidence, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.

About this edition

• Publisher: Royal Society of Chemistry
• Publication date: 2019
• ISBN 10: 1788012402
• ISBN 13: 9781788012409
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288
• Editor: Niki Etsuo