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Melons of Central Asia
Published in Raymond Cooper, Jeffrey John Deakin, Natural Products of Silk Road Plants, 2020
Ravza F. Mavlyanova, Sasha W. Eisenman, David E. Zaurov
Oil extracted from C. melo var. agrestis seeds collected in Sudan was analyzed for fatty acid composition, as well as tocopherol, sterol, and phenolic contents. Linoleic acid was determined to be the predominant fatty acid, representing ~61.5% of oil composition, while palmitic, stearic, and oleic acids were more minor components at ~10%, ~10%, and ~16%, respectively. γ-Tocopherol was the predominant tocopherol representing ~80% of the total tocopherols, followed by α-tocopherol at ~20%. Total sterol content was ~3,800 mg/kg with the main sterol being β-sitosterol. The content of total phenolic compounds was 33.0–31.9 mg/g with the major components being catechin, vanillic acid, and sinapic acid (Mariod and Matthaus, 2008). Loukou et al. (2007) conducted a compositional analysis of seeds from C. melo var. agrestis L. cultivated in Cote d’Ivoire. Protein content was determined to be 29.55 ± 2.09, fat content 42.67% ± 3.43%, carbohydrate content 23.18% ± 4.80%, crude fiber content 2.94% ± 0.75%, and ash content 1.67% ± 0.82%.
Toward Clinical Pharmacologic Otoprotection
Published in Stavros Hatzopoulos, Andrea Ciorba, Mark Krumm, Advances in Audiology and Hearing Science, 2020
Colleen G. Le Prell, Kelly Roth, Kathleen C. M. Campbell
Vitamin E is obtained from the diet from a variety of food sources, including, nuts, seeds, and vegetable oils, as well as green leafy vegetables and fortified cereals. Eight different tocopherols and tocotrienols fall under the generic “vitamin E” label. Of these, α-tocopherol and γ-tocopherol are the two most common dietary forms. Because α-tocopherol is the most biologically active antioxidant [for review see Kappus and Diplock (1992)], it has received more attention than γ-tocopherol with respect to human health outcomes [see recent detailed reviews by Woodside et al. (2005), Goodman et al. (2011), andTraber and Stevens (2011)]. Vitamin E is lipophilic, and prevents lipid peroxidation [by scavenging lipid peroxyl radicals, see Burton et al. (1983); for review, see Schafer et al. (2002)]. When vitamin E donates electrons to lipid peroxyl radicals, less toxic lipid hydroperoxides are formed. After donating an electron, vitamin E itself exists as a radical species which is then recycled back to vitamin E by either vitamin C or by GSH [for reviews see Burton et al. (1985) and Rezk et al. (2004)]. Attention to γ-tocopherol is increasing (Devaraj et al., 2008; Dodge et al., 2010) and the combination of α- and γ-tocopherol was the most effective in reducing multiple oxidative stress biomarkers (Devaraj et al., 2008). However, the role of γ-tocopherol has not been evaluated in the inner ear.
The Role of Tocopherols in Health
Published in Robert E.C. Wildman, Richard S. Bruno, Handbook of Nutraceuticals and Functional Foods, 2019
Vitamin E biosynthesis occurs in plants, thereby making it nutritionally essential for humans and animals. α- and γ-Tocopherol are the predominant vitamin E forms found in food.54Figure 6.4 illustrates the α- and γ-tocopherol content in some commonly consumed foods. Notably, α-tocopherol is most abundantly found in almonds, safflower oil, sunflower seeds, and canola oil, whereas abundant sources of γ-tocopherol include certain vegetable oils (soybean and canola) and nuts (walnuts, peanuts, pecans). In the typical American diet, however, α-tocopherol is consumed limitedly.55 The majority of α-tocopherol is largely ingested from relatively non–nutrient dense foods that are not particularly rich in α-tocopherol, but their frequency of consumption is relatively high. For example, cakes, cookies, and pies are leading dietary contributors of α-tocopherol. Further, due to the high consumption of γ-tocopherol–rich food items in the American diet, it is estimated that γ-tocopherol represents nearly 70% of the total vitamin E intake.56 This is attributed to the number of food products formulated with soybean oil.57
Nutrient effects on working memory across the adult lifespan
Published in Nutritional Neuroscience, 2023
Selene Cansino, Frine Torres-Trejo, Cinthya Estrada-Manilla, Adriana Flores-Mendoza, Gerardo Ramírez-Pérez, Silvia Ruiz-Velasco
Among micronutrients, the consumption of γ-tocopherol and δ-tocopherol compounds of vitamin E positively influenced working memory discrimination levels. Vitamin E has powerful antioxidant properties, and while the main function of α-tocopherol is to prevent the production of new free radicals, γ-tocopherol neutralizes existing free radicals [38]. The present findings are in agreement with observational and intervention studies that have demonstrated the benefits of vitamin E in reducing cognitive decline and even improving cognitive performance [39]. The micronutrient vitamin B6 also positively influenced working memory performance. Vitamin B6 participates in the synthesis of serotonin and dopamine neurotransmitters and in the metabolism of homocysteine, amino acids and fatty acids, among other multiple biochemical reactions [40]. In the cognitive domain, it has been observed that higher concentrations of serum vitamin B6 are associated with better memory performance in older adults. Conversely, vitamin B6 deficiency is associated with poor cognitive performance and dementia [40], likely due to increased plasma homocysteine levels.
Mechanistic links between vitamin deficiencies and diabetes mellitus: a review
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Tajudeen O. Yahaya, AbdulRahman B. Yusuf, Jamilu K. Danjuma, Bello M. Usman, Yahaya M. Ishiaku
Vitamin E is a group of eight lipophilic molecules; four of which are tocopherols and the other four are tocotrienols [78]. γ-Tocopherol is the most abundant vitamin E in many plant seeds and the western diet, while α-tocopherol is the most abundant vitamin E in plasma, and is the most biologically active [79]. When the body is deficient in vitamin E, internal organs can be destroyed by free radicals [56]. Hence, vitamin E is an antioxidant, which prevents the generation of free radicals and reactive oxygen species from the oxidation of vitamin A and unsaturated fatty acids and thus may benefit diabetics [80]. The most compelling evidence for the effect of vitamin E in DM is on protection against lipid peroxidation [63]. Vitamin E improves oxygen supply to the blood, detoxifies toxins, and improves insulin function [56]. Raising the plasma levels of vitamin E may therefore reduce the chances of DM and as well improve glucose tolerance in individuals expressing DM [56]. In addition, the antioxidant activities of vitamin E may decrease the risk of diabetic complications [56].
The Evaluation of Dietary Antioxidant Capacity, Dietary Inflammatory Index and Serum Biomarkers in Breast Cancer: A Prospective Study
Published in Nutrition and Cancer, 2023
Şenay Burçin Alkan, Mehmet Artaç, Faruk Aksoy, Mehmet Metin Belviranlı, Mehmet Gürbilek, Hilal Akay Çizmecioğlu, Neslişah Rakıcıoğlu
The dietary lutein + zeaxanthin [1.0 (1.1) mg], ascorbic acid [43.8 (41.9) mg], total tocopherol [21.4 (71.8) mg], α-tocopherol [15.3 (68.9) mg], γ-tocopherol (4.2 ± 6.5 mg) and flavonoid [44.1(56.4) mg] intake of the PG at T1 was significantly lower than that of the CG (p < 0.05). The dietary total carotenoids [10.2 (7.4) mg] and lycopene [4.4 (5.9) mg] intake of the PG at T3 increased significantly compared to T1 [total carotenoid: 4.9 (6.4) mg and lycopene 0.9 (1.6) mg] (p < 0.05). The dietary lutein + zeaxanthin intake was significantly increased at T2 [1.7 (3.4) mg] compared to T1 [1.0 (1.1) mg] (p = 0.020). Ascorbic acid intake was significantly increased at T2 [81.2 (71.7) mg] and T3 [76.1 (77.5) mg] compared to T1 [43.8 (41.9) mg] (p = 0.003). γ-tocopherol intake was significantly higher at T2 [4.9 (5.6) mg] compared to T3 [3.2 (3.6) mg] (p = 0.015). Flavonoid intake was significantly lower at T1 [44.1 (56.4) mg] compared to T2 [78.7 (62.5) mg] and T4 [57.0 (61.9) mg]. It was also significantly lower at T3 [49.7 (55.6) mg] compared to T2 [78.7 (62.5) mg] (p < 0.05). Flavones intake was significantly increased at T4 [6.9 (10.7) mg] compared to T1 [2.9 (4.5) mg] (p = 0.007). Proanthocyanin intake was significantly lower at T3 (22.4 (23.6) mg] compared to the other periods [T1: 31.4 (18.8) mg, T2: 30.5 (30.4) mg and T4: 27.2 (33.7) mg] (p = 0.041) (Table 4).