| Description |
1 online resource. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Food chemistry, function and analysis ; no. 11
|
|
Food chemistry, function and analysis ; no. 11.
|
| Contents |
Intro; Half Title; Title; Series Editor; Copyright; Contents; Preface; Chapter 1 Vitamin E: Structure, Properties and Functions 1; 1.1 Introduction; 1.2 Homologues: Nomenclature and Structure; 1.3 Physicochemical Properties; 1.4 Sources; 1.5 Chemical Synthesis; 1.6 Analysis; 1.7 Functions and Applications; 1.8 Stability; References; Chapter 2 Tocotrienols: From Bench to Bedside 12; 2.1 Introduction; 2.2 Physical and Chemical Properties; 2.3 Analysis Method; 2.4 Bioavailability; 2.4.1 Animals; 2.4.2 Humans; 2.5 Safety and Tolerance; 2.6 Nutritional Benefits; 2.6.1 Antioxidant; 2.6.2 Anti-aging |
| Summary |
Providing an overview of the state-of-the-art of the chemistry of vitamin E with regards properties and functions and also nutritional benefits, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches. |
| Bibliography |
Includes bibliographical references and index. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Vitamin E.
|
|
Vitamin E. |
| Genre/Form |
Electronic books.
|
| Added Author |
Niki, Etsuo, editor.
|
| Other Form: |
Print version: VITAMIN E. [Place of publication not identified], ROYAL Society OF CHEMISTR, 2019 1788012402 (OCoLC)1057375257 |
| ISBN |
9781788017336 (electronic book) |
|
1788017331 (electronic book) |
|
1788012402 |
|
9781788012409 |
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9781788016216 (electronic book) |
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1788016211 (electronic book) |
|
