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[[Ficheiro:Tocopherol, alpha-.svg|thumb|300px|right|O α-tocoferol, unha forma de vitamina E.]]
O termo '''vitamina E''' utilízase para designar un grupo de compostos liposolubles que inclúen tanto o grupo do [[tocoferol]] coma o do [[tocotrienol]].<ref>{{cite journal|last=Brigelius-Flohe|first=B|coauthors=Traber|title=Vitamin E: function and metabolism|journal=FASEB|year=1999|volume=13|pages=1145–1155}}</ref> Hai moitas formas distintas de vitamina E.<ref>{{cite web |last=Traber |first=MG |title=The biological activity of vitamin E |url=http://lpi.oregonstate.edu/sp-su98/vitamine.html |publisher=The Linus Pauling Institute |accessdate=Mar 6, 2011 |year=1998 }}</ref> O γ-tocoferol pode atoparse, por exemplo, no aceite de millo, de soia, e margarina.<ref>{{cite journal|last=Bieri|coauthors=Evarts|title=γ-Tocopherol: metabolism, biological activity and significance in human vitamin E nutrition|journal=American Journal of Clinical Nutrition |year=1974|volume=27|pages=980–986|pmid=4472121|first1=JG|issue=9}}</ref><ref name=Traber /> O α-tocoferol é a forma máis activa bioloxicamente da vitamina E, polo que moitas veces se utiliza o termo '''tocoferol''' como sinónimo de vitamina E. O α-tocoferol é abundante, por exemplo, no aceite de xerme de trigo e no de xirasol.<ref name=Traber /><ref>{{cite journal |author=Reboul E, Richelle M, Perrot E, Desmoulins-Malezet C, Pirisi V, Borel P |title=Bioaccessibility of carotenoids and vitamin E from their main dietary sources|journal=Journal of Agricultural and Food Chemistry |date=2006 Nov 15 |volume=54 |pages=8749–8755 |doi=10.1021/jf061818s |pmid=17090117 |issue=23}}</ref> O γ-tocoferol pode atoparse, por exemplo, no aceite de millo, de soia, e margarina.<ref>{{cite journal|last=Bieri|coauthors=Evarts|title=γ-Tocopherol: metabolism, biological activity and significance in human vitamin E nutrition|journal=American Journal of Clinical Nutrition |year=1974|volume=27|pages=980–986|pmid=4472121|first1=JG|issue=9}}</ref><ref name=Traber /> A vitamina E é un [[antioxidante]] liposoluble que impide a produción de [[especies reactivas do osíxeno]] formadas cando se oxidan as graxas.<ref>{{cite web |author=National Institute of Health |title=Vitamin E fact sheet |url=http://ods.od.nih.gov/factsheets/VitaminE.asp |date=5/4/2009}}</ref><ref name=Herrera>{{Cite journal|pmid=11579997 |year=2001 |author1=Herrera |first2=C |title=Vitamin E: action, metabolism and perspectives |volume=57 |issue=2 |pages=43–56 |journal=Journal of Physiology and Biochemistry |last2=Barbas |doi=10.1007/BF03179812}}</ref><ref>{{Cite journal |pmid=11160563 |url=http://jn.nutrition.org/cgi/content/full/131/2/369S |journal=Journal of Nutrition |title=Molecular aspects of α-tocotrienol antioxidant action and cell signalling |volume=131 |issue=2 |year=2001 |month=February |pages=369S–73S |author=Packer L, Weber SU, Rimbach G}}</ref>
 
== Composición química ==
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