Plant and Human Health, Volume 2 by Unknown

Author:Unknown
Language: eng
Format: epub
ISBN: 9783030033446
Publisher: Springer International Publishing

Availability of Vitamin E

The content of the tocochromanols differs between tissues (Crowell et al. 2008), species, subspecies, varieties or even between different cultivation techniques (geographic, climate, season, feeding) (Kruk et al. 2008; Sundl et al. 2007; Ryynanen et al. 2004). Most plant-derived foods especially fruits and vegetables contain low to moderate levels of vitamin E (Adzim Khalili et al. 2010). Due to the abundance of plant-derived foods in our diets, a significant and consistent source of vitamin E can be obtained (Chen et al. 2006). α-tocopherol exists in all plant species, green algae and cyanobacteria (Dormann 2007). The tocopherol levels vary in plants during the different development stages (Sen et al. 2007) and in response to a variety of abiotic stress conditions (Collakova and DellaPenna 2003b) such as light (Kruk et al. 2008), temperature, drought and salt stress (Collakova and DellaPenna 2003a). In addition, variations in the level of tocochromanols obtained can occur due to differences in processing procedure, storage time and sample preparation (Chen et al. 2006; Chun et al. 2006).

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