Vitamin E

Abstract

There is a growing body of evidence to suggest that the dietary intakes of vitamin E are insufficient to protect against the long-term health risks associated with oxidative stress. Traditional plant breeding and food processing technologies have not concerned themselves with maximising the levels of the tocopherols in the diet, and supplementation is necessary both for nutritive reasons and for the protection of fat-rich foods against oxidative rancidity. The paper reviews the potential for improving the tocopherol levels in the diet, particularly α-tocopherol. Genetic technologies have already demonstrated the potential to enhance tocopherol levels by up-regulation of the final steps in the biosynthetic pathway. Other strategies for the enhancement of the vitamin E content of plant foods are considered both from the perspective of improved bioavailability and the levels in processed foods. Finally some priorities for future research in the field are described. © 2000 Society of Chemical Industry