ビタミンEによる食品品質改良

• 中村 哲也

  芝浦工業大学工学部自然科学教室 (化学)

書誌事項

タイトル別名

• Qualitative Improvement in Food through Use of Vitamin E
• ビタミン E ニ ヨル ショクヒン ヒンシツ カイリョウ

抄録

The order of antioxidant activity of vitamin E homologues in vitro and in vivo has long been a matter under investigation. Examination of the metabolic fate of vitamin E has indicated that biodiscrimination caused by α-tocopherol transfer protein against non-α-tocopherols makes α-tocopherol vastly superior to other homologues. This has provided some clarification of the relative biopotency of vitamin E homologues in food chemistry. <BR>Vitamin E exerts biological activity through interactions with various biological reducing agents. An antioxidant network in vivo including vitamin E should thus provide some indication of the source of synergists. Attention is presently being focused on how repair of the tocopheroxyl radical is a potent tool to find out excellent synergists in food chemistry. <BR>Latest applications of vitamin E in food are discussed.

収録刊行物

• 日本油化学会誌

  日本油化学会誌 48 (10), 1067-1074,1199, 1999

  公益社団法人 日本油化学会

キーワード

• vitamin E homologues
• tocopheroxyl radical
• synergists
• antioxidant network

詳細情報

• CRID: 1390001204091804416
• NII論文ID: 10005369316
• NII書誌ID: AN10512582
• DOI: 10.5650/jos1996.48.1067
• ISSN: 18841996
• ISSN: 13418327
• NDL書誌ID: 4880305
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4880305
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/48/10/48_10_1067/_pdf
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可