2 documents found, page 1 of 1
Occurrence of tocols in foods: an updated shot of current databases
Durazzo, Alessandra; Nazhand, Amirhossein; Lucarini, Massimo; Delgado, Amélia; De Wit, Maryna; Nyam, Kar Lin; Santini, Antonello; Fawzy Ramadan, MohamedTocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occu...
Contribution of tocols to food Sensorial properties, stability, and overall qua...
Delgado, Amélia; Al-Hamimi, Said; Ramadan, Mohamed Fawzy; Wit, Maryna De; Durazzo, Alessandra; Nyam, Kar Lin; Issaoui, ManelThis paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural const...