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Vitamin E content of foods
Abstract
Tables showing representative values for the vitamin E content of human foods have been developed from all the available reliable information. These tables cover animal products, plant products, fats and oils, baked products, infant foods, and mixed dishes. The effects on vitamin E content are discussed for heating and storage of dairy products, grains, vegetables, and plant oils; for the refining of plant oils; and for the processing and baking of grain products. Causes of variation in vitamin E levels are presented and the distribution of the different forms of vitamin E in foods is shown. The biologic activities of these forms are used to calculate approximate vitamin activity values of representative foods.
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Cited by
γ-Tocopherol, the major form of vitamin E in the US diet, deserves more attention
Jiang, Q., Christen, S., Shigenaga, M. K., & Ames, B. N. (2001) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/74.6.714 · Cited by 776
Gamma-tocopherol detoxification of nitrogen dioxide: superiority to alpha-tocopherol
Cooney, R. V., Franke, A. A., Harwood, P. J., Hatch-Pigott, V, Custer, L. J., & Mordan, L. J. (1993) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.90.5.1771 · Cited by 343
Relation of the tocopherol forms to incident Alzheimer disease and to cognitive change
Morris, M. C., Evans, D. A., Tangney, C. C., Bienias, J. L., Wilson, R. S., Aggarwal, N. T., & Scherr, P. A. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn.81.2.508 · Cited by 302
Souyoul, S. A., Saussy, K. P., & Lupo, M. P. (2018) · Dermatology and Therapy · doi:10.1007/s13555-018-0221-x · Cited by 159
Metadata
- Authors
- MCLAUGHLIN, P. J., & WEIHRAUCH, J. L.
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 1979-12
- Volume
- 75
- Issue
- 6
- Pages
- 647-665
- ISSN
- 0002-8223 (ISSN-L)
- OpenAlex
- W4293228969
- Cited by
- 316
- References
- 0
- FWCI
- 1.83
- Type
- journal article
- Language
- en
- Open access
- closed
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- MCLAUGHLIN, P. J., & WEIHRAUCH, J. L. (1979). Vitamin E content of foods. Journal of the American Dietetic Association. https://doi.org/10.1016/s0002-8223(21)05428-6
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