tocopherol

vitamin E

Vitamin e in food is stable to hot, light and alkaline environment, and it is rarely lost in the general cooking process; However, at high temperature, such as frying, due to the existence of oxygen and oxidative rancidity of oil, the activity of vitamin E can be significantly reduced.

The largest storage places of vitamin E are adipose tissue, liver and muscle. When vitamin E is deficient in the diet, the body first gets it from plasma and liver, then from heart muscle and muscle, and finally from body fat.

physiological function

The basic function of vitamin E is to protect the integrity of cells and their internal structures and prevent some enzymes and internal components of cells from being destroyed.

Its main physiological functions are as follows:

1. antioxidant;

2. Maintain the integrity of red blood cells;

3. Regulate the synthesis of substances in the body;

4. Vitamin E can also inhibit the oxidation of selenium-containing protein and iron protein. It is also related to spermatogenesis and reproductive ability, but has nothing to do with sex hormone secretion.

Dietary reference intake

The reference intake of dietary vitamin E proposed by the Nutrition Society of China in 20 13 years is adult14mga-te/d.

A-TE stands for α -tocopherol equivalent.

Food source:

Vitamin e can only be synthesized in plants. All leaves and other green parts of higher plants contain vitamin E, and the content of vitamin E in green plants is higher than that in yellow plants such as eggs, chickens (ducks) and green leafy vegetables. Meat, fish, animal food, fruits and other vegetables are rare.