CHAPTER 4: Chemical Reactivity and Cellular Uptake of Tocopherols and Tocotrienols

Yoshiro Saito, Yasukazu Yoshida

研究成果: Chapter

1 引用 (Scopus)

抜粋

It is well known that both tocopherols (T) and tocotrienols (T3) act as radical-scavenging antioxidants. The reactivities of β, γ, and δT and the corresponding T3 isoforms toward free radicals are the same, and the corresponding T and T3 inhibit lipid peroxidation in solution similarly. T3 has a higher mobility between membranes and a higher rate of incorporation into membranes than does T. The initial rate of cellular uptake of T3 is higher than that of T, which confers an apparently higher cytoprotective capacity to T3 compared with T. The incorporated T and T3 are distributed proportionally to the lipids in the cells and function as radical scavengers to prevent lipid peroxidation and cell death. Oxidized products of vitamin E, such as tocopheryl quinone, have unique chemical and biological properties as arylating or non-arylating quinone. In this chapter, the chemical reactivity and cytoprotective effects of T and T3 are comparatively described.

元の言語English
ホスト出版物のタイトルSteviol Glycosides
ホスト出版物のサブタイトルCultivation, Processing, Analysis and Applications in Food
出版者Royal Society of Chemistry
ページ51-63
ページ数13
エディション11
ISBN(電子版)9781782628309, 9781788011242, 9781788011488, 9781788011617, 9781788012157, 9781788012423, 9781788013963
DOI
出版物ステータスPublished - 2019 1 1
外部発表Yes

出版物シリーズ

名前Food Chemistry, Function and Analysis
番号11
2019-January
ISSN(印刷物)2398-0656
ISSN(電子版)2398-0664

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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    Saito, Y., & Yoshida, Y. (2019). CHAPTER 4: Chemical Reactivity and Cellular Uptake of Tocopherols and Tocotrienols. : Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (11 版, pp. 51-63). (Food Chemistry, Function and Analysis; 巻数 2019-January, 番号 11). Royal Society of Chemistry. https://doi.org/10.1039/9781788016216-00051