Delta Tocopherol is a chemical compound which is considered Vitamin E. It has E number E309 as a food additive. It is used as an antioxidant in fatty products especially added for preventing rancidity of olive oil. It is bio-available form of naturally occurring fat soluble Vitamin E. In non-biological matter, this Vitamin E is regarded as effective antioxidant among all tocopherols. It is able to eliminate free radicals by protecting cells against oxidative damage. Delta-tocopherol could be produced commercially from maize, cottonseed, soyabean oil, rice germ, green leaves and wheat germ. It may be derived from genetically modified sources.…
Author: Emily
Gamma-tocopherol is one of various vitamin E compounds which are a most prevalent form of vitamin E in plant seeds and in products which are derived from them that includes vegetable oils such as corn, sesame and soybean. Also nuts such as walnuts, peanuts and pecans are foods with rich gamma tocopherol. Gamma-tocopherol shows that muscle cells made insulin resistant had greater uptake of glucose and improvement in insulin signaling when exposed to gamma-tocopherol. It involves in efficient disposal of glucose which is essential for athletes to speed glycogen synthesis and also for non-athletes to manage blood sugar and insulin…
Beta-tocopherol is an antioxidant synthesized by photosynthetic organisms and has crucial roles in human and animal nutrition. It could be oxidized in dry CH2CI2 or CH3CN by one electron for forming cation radicals which deprotonate to form neutral phenoxyl radicals which are immediately further oxidized by one electron to phenoxonium cations. It is a tocopherol in which chroman-6-ol core is substituted by methyl groups at positions 5 and 8. Beta-tocopherol is a form of Vitamin E which is known for its antioxidant activity. Vitamin E prevent lipid oxidation by providing its phenolic hydrogen to lipid free radicals. Antioxidant properties of…
Dihydrophylloquinone is a form of vitamin K found in foods made with partially hydrogenated fat i.e. a likely marker of a low-quality dietary pattern. Food Sources Food name Weight (g) Dihydrophylloquinone (µg) Pie crust 202 124 Cream 94 64.1 Nachos 80 45.1 French fries 74 43.2 French toast 65 18 Tortilla chips 28.35 12.4 Chicken 96 10.1 Portabella mushroom 121 8.5 Cheese pizza 118 4.8 Plantains 169 1.4 Cheeseburger 133 0.9 White mushroom 108 0.8 Pasta 124 0.6 Whale meat 45 0.6 Bread crumbs 28.35 0.3 Almond milk 262 0.3 Blueberry muffins 28.35 0.3 Rice 114 0.2 English muffins 28.35…
Cholesterol is the most abundant sterol, a second class of lipids. Pure cholesterol is an odorless, white, waxy, powdery substance. Cholesterol is found only in foods of animal origin which includes egg yolks, meat, poultry, milk and milk products and fish. It is present in foods of plant origin. Our body needs cholesterol to function normally. It is part of every cell membrane and is present in every cell in your body, including the brain and nervous system, muscles, skin, liver, and skeleton. The body uses cholesterol to make bile acids allowing digesting fat, maintaining cell membranes, making hormones and…
Phytosterols are also known as plant sterols belonging to a family of molecules associated to cholesterol in humans. Most common phytosterols such as β-sitosterol, stigmasterol and campesterol are found in plant seeds, oils and nuts. These are a group of naturally occurring compounds present in plant cell membranes. As a heart healthy eating plan, intake of phytosterols in recommended quantities helps to reduce total cholesterol up to 10 percent and bad cholesterol up to 14 percent. Phytosterols encompassing plant sterols and stanols are phytosteroids similar to cholesterol which occur in plants and vary in carbon side chains or absence of…
Campesterol is a steroid derivative i.e. a simplest sterol often characterized by hydroxyl group in position C-3 of steroid skeleton and saturated bonds throughout sterol structure and exception of 5-6 double bond in B ring. Campestrol is a phytosterol with similar chemical structure of cholesterol. Chemically, campesterols resemble cholesterol but is found commonly in plant based foods such as peppers, bananas and potatoes. It helps to prevent absorption of bad cholesterol and balance blood cholesterol level. Campesterols shows anti-inflammatory properties which makes it beneficial for cardiovascular diseases and arthritis among other health conditions. Firstly, campesterols were isolated from rapeseed. It…
Although the term beta-sitosterol may seem unfamiliar, it is similar to another word everyone has heard, cholesterol. The sterol, which is a ringed compound, is in fact how the two are similar. Sterols are present in the cell membranes of both animals and plants. Although too much cholesterol, or the wrong kind, is unhealthy, cholesterol itself is absolutely necessary to maintain cell membranes in humans. Beta- sitosterol is the most abundant phytosterol (plant sterol), which performs the same function in plants that cholesterol performs in humans. Phytosterols include sterols and stanols, similar types of molecules that can also be called…
Lactose, a disaccharide composed of glucose and galactose, is the principal sugar of mammalian milk and the principal carbohydrate energy source for infants and children. Lactose has formula C121H22O11. Thus galactose plays a main metabolic role in human nutrition. Lactose is hydrolyzed in the intestine into glucose and galactose, which together with other sources of these monosaccharides are absorbed and metabolized and used as energy. Lactose consists of one glucose molecule and one galactose molecule. In fact human breast milk has more lactose than cow’s milk does, making human breast milk taste sweeter. The name is derived from Latin word…
Caffeine is a chemical compound which is formed by plants. It is classified as methylxanthine alkaloid. It acts as a stimulator for nervous system. In pure form, the powder is white with slightly bitter taste and is odorless. Presently, there are 63 various plant species known that contain caffeine. Coffee, tea and chocolate are the most common food source of caffeine in human diet. Caffeine is a stimulant that makes us feel more alert and energetic, decreasing feelings of fatigue during exercise. Caffeine has been shown to increase the use of fat asa fuel during endurance exercise, which spares muscle…