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Vitamin E as a food additive

  • Lloyd A. Wittings
Technical Symposium: Toxicology And Biochemistry Of Food Additives Used In Fats And Oils

Abstract

Vitamin E is a cheap, nontoxic food additive or dietary supplement. The vitamin is such a poor antioxidant that very little, if any, increase in stability is attained by its addition to any food product containing linoleic acid or other more highly unsaturated fatty acid. Increased ingestion of vitamin E results in decreased absorption. Since α-tocopherol is present in tissues largely in subcellular membranes, it is not surprising that incorporation and storage in such sites is severely restricted. On the basis of the kinetics of autoxidation in vitro, it does not seem reasonable to expect massive ingestion of vitamin E to significantly ameliorate slow deteriorative processes, such as those associated with the generalized phenomenon of aging.

Keywords

Linoleate Recommended Dietary Allowance Ethyl Linolenate Tocopherol Oxidation Dietary Lipid Composition 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© American Oil Chemists 1975

Authors and Affiliations

  • Lloyd A. Wittings
    • 1
  1. 1.Texas Woman’s UniversityDenton

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