Abstract
In 1922, tocopherol (Toc) was discovered in green leafy vegetables as a micronutrient essential for reproduction [1]. More than 40 years later, tocotrienol (T3) was isolated from latex [2]. Structurally, these two vitamin E differ only in their side chains (Fig. 21.1). Toc has a saturated phytyl side chain, while T3 contains an unsaturated isoprenoid tail. To date, eight substances have been found in nature as vitamin E: α-, β-, γ-, and δ-Toc and α-, β-, γ-, and δ-T3. Vitamin E is synthesized in plastids of plants, and Toc is widely present in a variety of foods such as vegetable oils and nuts. However, T3-containing foods are limited. Rice bran, palm oil, and annatto seeds are rich in T3 [3].
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Abbreviations
- HPLC:
-
High-performance liquid chromatography
- PMC:
-
2,2,5,7,8-Pentamethyl-6-hydroxychromane
- RBO:
-
Rice bran scum oil
- T3:
-
Tocotrienol
- Toc:
-
Tocopherol
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Acknowledgements
A part of this study was supported by KAKENHI (S) (20228002, to T.M.) of JSPS, Japan. We thank Prof. Masaaki Toyomizu (Animal Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 981-8555, Japan), Mr. Shin-ichi Nakajima (Technical Center, Toyohashi Feed Mills Co. Ltd., Shinshiro 444-1346, Japan), and Yoshikazu Amano (Sanwa-Yushi Co. Ltd., Tendo 994-0044, Japan) for excellent technical advices.
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Nakagawa, K., Sookwong, P., Miyazawa, T. (2013). Tocotrienol Fortification in Eggs. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_21
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DOI: https://doi.org/10.1007/978-1-4614-7076-2_21
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