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Sources and consumption of antioxidants in the diet
Author(s) -
Bieri John G.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540831
Subject(s) - antioxidant , polyunsaturated fatty acid , vitamin , vitamin e , food science , chemistry , metabolism , vitamin c , biochemistry , fatty acid , biology
Vitamin E is the most important tissue antioxidant in preventing or controlling non‐specific reactions from various oxidizing species produced in normal metabolism. Through this action, the vitamin protects polyunsaturated fatty acid loss from phospholipids and consequent membrane damage. The U.S. diet has an abundance of vitamin E and normal individuals accumulate effective amounts in their tissues, which is consistent with the latest recommended dietary allowances for vitamin E as indicated by the National Research Council.