any of a group of chemically related fat-soluble compounds (tocopherols and tocotrienols) that have antioxidant properties and are thought to stabilize cell membranes by preventing oxidation of their unsaturated fatty acid components
Ainevahetuses on E-vitamiinil kaks põhiülesannet: esiteks toimib ta mittespetsiifilise bioloogilise antioksüdandina, teiseks kaitseb lipiide peroksiidide tekkimise eest.
Inimesele on põhiline E-vitamiini allikas rafineerimata taimeõli, seda on palju ka lehtsalatis, veidi vähem porgandis ja tomatis. Eriti palju sisaldub E-vitamiini õunaseemneis. Loomsetes toiduainetes on E-vitamiini vähe, v.a maks ja munarebu.
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E-vitamiin on üldnimetus rasvlahustuvatele tokoferoolidele ja tokotrienoolidele. Looduslikult esineb vitamiin E kaheksas keemilises vormis (alfa-, beeta-, gamma-, ja delta-tokoferool ja alfa-, beeta-, gamma-, ning delta-tokotrienool), mille mõju inimesele on erinev.
The content of vitamin E is expressed as mg DL-α-tocopherol acetate per kg. 1 mg DL-α-tocopherol acetate corresponds to 0,91 mg DL-α-tocopherol (vitamin E).
Good to know
The term vitamin E should be used as the generic descriptor for all tocol and tocotrienol derivatives exhibiting qualitatively the biological activity of α-tocopherol. This term should be used in derived terms such as vitamin E deficiency, vitamin E activity, vitamin E antagonist.
