VITAMIN E

By MARK HERNANDEZ

CONTENTS 1 VITAMIN E: CHEMISTRY AND BIOCHEMISTRY 2 NUTRITION AND HEALTH IMPLICATIONS OF VITAMIN E 3 OXIDATION AND THE ROLE OF VITAMIN E AS AN ANTIOXIDANT IN FOODS 4 DIETARY VITAMIN E SUPPLEMENTATION FOR IMPROVEMENT OF OXIDATIVE STABILITY OF MUSCLE FOODS, MILK, AND EGGS 5 STABILITY OF VITAMIN E DURING FOOD PROCESSING 6 EFFECTS OF FOOD PREPARATION AND STORAGE ON THE VITAMIN E CONTENT OF FOOD 7 ANALYSIS OF TOCOPHEROLS AND TOCOTRIENOLS IN FOODS 8 FOOD COMPOSITION—VITAMIN E