The vitamin and antioxidant properties of tocopherols
Vera M. Kodentsova /
V.V.Bessonov /
Varuzhan A. Sarkisyan /
Dmitriy V. Risnik /
O.V.Bagryantseva /
Alla A. Kochetkova /
Vitamin Е (tocopherols and tocotrienols) in food and in the human body exists in the form of four homologues (α, β, δ and γ), which differ from each other in the number and location of methyl groups in their structures. α-Tocopherol is the most common homologue, it is found in almond, peanut, olive and sunflower oils. In soybean, rape, corn, flaxseed oils, on the contrary, γ-tocopherol levels are higher or analogous to α-tocopherol content. The best-known function of tocopherols and tocotrienols is their antioxidant activity, manifested immediately in food products and after they are consumed. As distinct from δ-tocopherol, δ-tocotrienol and γ-tocotrienol, at high concentrations α-tocopherol and α-tocotrienol in oils begin to have a pro-oxidant effect. In oils, tocotrienols usually have a higher protec-tive effect against oxidation as compared with the corresponding tocopherols, and γ-tocotrienol is more effective than α-tocotrienol. α-Tocopherol has the highest biological activity of vitamin Е, whereas γ-tocopherol manifests only 10-30% of vitamin activity. In the diet of the Russian population the main form of vitamin Е is α-tocopherol, and in the U.S. population – γ-tocopherol. In food industry, vitamin Е is used to enrich food products and as an antioxidant dietary supplement. As a result, the overall consumption might significantly exceed the recommended daily intake. There is evidence that in indi-viduals with sufficient vitamin Е status, its intake in extremely high doses increases the risk of death, presumably due to manifestation of its pro-oxidant action and/or a shift in the balance between it and other vital antioxidants. Epidemiological data are indicative that intake of γ-tocopherol is more signifi-cantly than of α-tocopherol associated with a decreased risk of developing certain cancers and myo-cardial infarction. Considering that individual tocopherols have various functions, the national charts of chemical composition of food products should be supplemented with data concerning the content of γ-tocopherol and other homologues, and also tocotrienols, which would permit a more precise calcula-tion of real intake of different forms of tocopherols, and consequently to individualise dietetic correc-tion, especially in individuals with various disorders.
Key words: vitamin Е, tocopherols, tocotrienols, vitamin Е deficiency, food sources of vitamin Е, vita-min Е intake, vitamin Е status.
For citation: Kodentsova V.M., Bessonov V.V., Sarkisyan V.A., Risnik D.V., Bagryantseva O.V., Kochetkova A.A. The vitamin and antioxidant properties of tocopherols. Vopr. dietol. (Nutrition). 2018; 8(3): 23–32. (In Russian)
DOI: 10.20953/2224-5448-2018-3-23-32
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