Vitamin E [Tocopherol] – Current Status and Outlook by 2020

Vitamin E is a fat-soluble vitamin belonging to the tocopherol family of compounds, widely distributed in plants [especially cereal germ] oils. Vitamin E contributes to cardiovascular health by helping to protect LDL cholesterol from oxidation which may cause cellular damage. Tocopherol is also a potent antioxidant for oils and fats and is used in the food industry.

Synthetic vitamin E [dl-a-tocopherol] is prepared by 3-4 stage synthesis involving the reaction of trimethylhydroquinone with isophytol to yield tocopherol. Natural vitamin E dl-a-tocopherol is extracted from deodorized distilled oil [d.d.o.].

Synthetic vitamin E in mainly used in animal feed, whereas natural vitamin E is used in pharmaceutical OTC supplements as antioxidant. By 2020 the consumption will expand significantly.

Click here to contact us for further information.

What's New

Yeast ß-Glucans in Sports Medicine ß-glucans are polysaccharides linked by glycosidic bonds which occur in cell walls from bak.....

read more»»

Genetically modified wheat Many cereals especially wheat are often infested with insects such as sap-sucking aphids. Farmers t.....

read more»»

Protein for Sports Nutrition This is the era of proteins, especially soya proteins. These were launched over 60 years ago by U......

read more»»

A Tale of Two Monoclonal Antibodies A major problem has arisen regarding two monoclonal antibodies Lucentis [ranibizumab] and Avastin [.....

read more»»

Have your Antimicrobial – and eat it Preservatives prevent the microbial spoilage of foods especially meats by preventing the growth of o.....

read more»»

Contact Info

L. Hepner & Associates
48 Portland Place, London W1B 1NG,
United Kingdom
phone: +44 20 7631 3194