There are several reports in the literature on the relative bioavailabilities of RRR (natural) vs. all-rac (synthetic) forms of vitamin E in humans and animal models but none on the bioavailability of alpha-tocopherol in mixed vitamin E formulations. In the present study we examined the bioavailability of alpha-tocopherol in a typical commercially available product containing mixed tocopherols. We also tested a formulation containing all-rac-alpha-tocopherol with mixed tocopherols for purposes of comparison along with straight RRR- and all-rac-alpha-tocopheryl acetate as reference products. Normal male subjects were given one of the four formulations of vitamin E (800 IU per day in softgel capsule form for 10 days): 1. All-rac-alpha-tocopheryl acetate, 2. RRR-alpha-tocopheryl acetate, 3. RRR-alpha-tocopherol with mixed tocopherols, and 4. all-rac-alpha-tocopherol with mixed tocopherols. Both serum alpha- and gamma-tocopherols were determined by HPLC at baseline, and at days 2, 4, 7 and 10. The values for alpha- at baseline and 10 days were 0.80, 0.80, 0.80 & 0.79 mg/dl and 1.67, 1.72, 1.76 & 1.62 mg/dl. The values for gamma- were 0.28, 0.29, 0.30 & 0.29 mg/dl and 0.11, 0.08, 0.10 & 0.10 mg/dl. Thus the data show that a) the bioavailability of RRR- and all-rac-alpha-tocopherols is not affected by other tocopherols, and b) both RRR- and all-rac-alpha-tocopherol (free or esterified) significantly suppress the serum gamma tocopherol to the same extent. Furthermore, since there was no difference in the serum values of alpha-tocopherol between RRR- and all-rac-vitamin E given the same dose as IUs, the data also support the currently accepted ratio of 1.36 for the biopotency of RRR- vs. all-rac-alpha-tocopheryl acetate.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1024/0300-9831.69.2.92 | DOI Listing |
Sci Rep
January 2025
Center of Excellence in Environment and Plant Physiology, Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
Pigmented rice (Oryza sativa L.) is recognized as a source of natural antioxidant compounds, such as flavonoids, oryzanol, tocopherol, and anthocyanin. Because of their nutritional benefits, anthocyanin-enriched or pigmented rice varieties are feasible alternatives for promoting human health.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
Department of Food Technology, Fulda University of Applied Sciences, Fulda, Germany.
Background: Understanding the size and surface charge (ζ-potential) of particles in the mixed micellar fraction produced by in vitro digestion is crucial to understand their cellular absorption and transport. The inconsistent presentation of micellar size data, often limited to average particle diameter, makes comparison of studies difficult. The present study aimed to assess different size data representations (mean particle diameter, relative intensity- or volume-weighted size distribution) to better understand physiological mixed micelle characteristics and to provide recommendations for size reporting and sample handling.
View Article and Find Full Text PDFJ Poult Sci
October 2024
The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
In the present study, the effects of dietary supplementation with a mixed fermented loquat leaf tea residue (MFL) were evaluated on muscle α-tocopherol concentration and drip loss of Tsushima-Jidori crossbred chicken. MFL contained significantly less β-carotene, α-tocopherol, and total catechin than that of residues of green tea leaf infusion, although total polyphenol was significantly higher and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity tended to be higher, indicating increased antioxidant properties. A total of 120 male Tsushima-Jidori crossbred chickens were divided into two groups at 62 days of age.
View Article and Find Full Text PDFInt J Nanomedicine
October 2024
Institute of Pharmacy and Pharmacology, Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, University of South China, Hengyang, 421001, People's Republic of China.
Food Chem
January 2025
Department of Food Science, University of Massachusetts, Chenoweth Laboratory, 01003 Amherst, MA, United States; Department of Mechanical and Industrial Engineering, University of Massachusetts, 01003 Amherst, MA, United States. Electronic address:
The shelf-life and quality of food products depend heavily on antioxidants, which protect lipids from free radical degradation. α-Tocopherol and myricetin, two potent antioxidants, synergistically enhance the prevention of oxidative rancidity in bulk oil systems. Understanding their degradation kinetics is essential for deepening our knowledge of their mechanisms and developing strategies to predict shelf-life before expiration.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!