Occurrence of Tocols in Foods: An Updated Shot of Current Databases | Zendy

Alessandra Durazzo | Zendy; Amirhossein Nazhand | Zendy; Massimo Lucarini | Zendy; Amélia Martins Delgado | Zendy; M. de Wit | Zendy; Kar Lin Nyam | Zendy; Antonello Santini | Zendy; Mohamed Fawzy Ramadan | Zendy

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Occurrence of Tocols in Foods: An Updated Shot of Current Databases

Author(s) -

Alessandra Durazzo,

Amirhossein Nazhand,

Massimo Lucarini,

Amélia Martins Delgado,

M. de Wit,

Kar Lin Nyam,

Antonello Santini,

Mohamed Fawzy Ramadan

Publication year - 2021

Publication title -

journal of food quality

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.568

H-Index - 43

eISSN - 1745-4557

pISSN - 0146-9428

DOI - 10.1155/2021/8857571

Subject(s) - health benefits , food science , microbiology and biotechnology , biology , traditional medicine , medicine

Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occurrence in foods. Moreover, the current state of the art of tocols in updated databases is explored and commented outlining their importance and future trends.

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