English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of vitamin E on the thermal behavior of two saturated phosphatidylcholines was investigated by differential scanning calorimetry. For dimyristoyl and dipalmitoyl phosphatidylcholines, the addition of vitamin E at concentrations of 1, 5 and 10 mol% vitamin E, resulted in a lowering of the phase transition temperature and a broadening of the temperature range of the phase transition indicating an increase in the fluidity of the phospholipids. Taken together with other physical studies on the effect of vitamin E on (unsaturated) phospholipids, these results indicate that vitamin E could influence the physical properties of membrane phospholipids in addition to its known antioxidant role. The likelihood of this interaction would be enhanced if vitamin E was not randomly distributed in biological membranes but rather was located in domains where its local concentration, relative to phospholipids, was elevated.

Thermotropic interaction of vitamin E with dimyristoyl and dipalmitoyl phosphatidylcholine liposomes.