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Interaction Between Vitamin E and Polyunsaturated Fatty Acids

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Vitamin E in Human Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Polyunsaturated fatty acids (PUFA) are nutritionally essential since they cannot be synthesized de novo from two-carbon fragments. As a result of their unsaturated double bonds, PUFA are susceptible to chemical reactions with reactive oxygen and nitrogen species (ROS and RNS, respectively). PUFA incorporated into phospholipids and present in biological membranes not only influence membrane fluidity, curvature, and the properties of membrane microdomains, but increase also the risk for chain reactions of lipid peroxidation leading to membrane destabilization and cellular dysfunction. Vitamin E, the main lipid-soluble antioxidant, stabilizes membranes by itself and protects PUFA by scavenging lipid peroxyl radicals. Thus, vitamin E and PUFA form an interdependent chemical pair in which vitamin E protects PUFA, whereas excess PUFA “consume” vitamin E, a high PUFA/vitamin E ratio being generally assumed as disadvantageous. In cells, both PUFA and vitamin E have their own redox-independent regulatory functions, mostly after being metabolized to active lipid mediators able to bind to specific enzymes and receptors involved in modulating specific signal transduction and gene expression pathways. Thus, the efficiency of uptake, transport, and metabolism of vitamin E and PUFA, their interaction, and their consequent relative levels in cells and tissues are important determinants for both physiological and pathophysiological cellular functions and therefore influence the risk for a number of diseases.

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Authors and Affiliations

  1. University of Miami, Miller School of Medicine, Miami, FL, USA

    Jean-Marc Zingg

  2. Vascular Biology Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA

    Mohsen Meydani

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  1. Jean-Marc Zingg
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Editors and Affiliations

  1. University of Hohenheim, Institute of Nutritional Sciences, Stuttgart , Germany

    Peter Weber

  2. University of Applied Sciences Fulda, Nutritional, Food and Consumer Sciences, Fulda, Germany

    Marc Birringer

  3. Friedman School of Nutrition Science and Policy, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA

    Jeffrey B. Blumberg

  4. University Medical Center Groningen, Hanzeplain 1, Groningen, The Netherlands

    Manfred Eggersdorfer

  5. University of Hohenheim, Institute of Nutritional Sciences, Stuttgart , Germany

    Jan Frank

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Zingg, JM., Meydani, M. (2019). Interaction Between Vitamin E and Polyunsaturated Fatty Acids. In: Weber, P., Birringer, M., Blumberg, J., Eggersdorfer, M., Frank, J. (eds) Vitamin E in Human Health. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-030-05315-4_11

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