UID:
almahu_9949388058202882
Umfang:
1 online resource
ISBN:
9781788017336
,
1788017331
,
9781788016216
,
1788016211
Serie:
Food chemistry, function and analysis ; no. 11
Inhalt:
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.
Anmerkung:
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
Weitere Ausg.:
Print version: VITAMIN E. [Place of publication not identified], ROYAL Society OF CHEMISTR, 2019 ISBN 1788012402
Sprache:
Englisch
Schlagwort(e):
Electronic books.
URL:
https://doi.org/10.1039/9781788016216
