Occurrence of Tocols in Foods: An Updated Shot of Current Databases
Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on pre...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/8857571 |
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| author | Alessandra Durazzo Amirhossein Nazhand Massimo Lucarini Amélia M. Delgado Maryna De Wit Kar Lin Nyam Antonello Santini Mohamed Fawzy Ramadan |
| author_facet | Alessandra Durazzo Amirhossein Nazhand Massimo Lucarini Amélia M. Delgado Maryna De Wit Kar Lin Nyam Antonello Santini Mohamed Fawzy Ramadan |
| author_sort | Alessandra Durazzo |
| collection | DOAJ |
| description | Tocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occurrence in foods. Moreover, the current state of the art of tocols in updated databases is explored and commented outlining their importance and future trends. |
| format | Article |
| id | doaj-art-a7133a9d8e694f64b5aa11ffda6e18a9 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a7133a9d8e694f64b5aa11ffda6e18a92025-02-03T06:05:36ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/88575718857571Occurrence of Tocols in Foods: An Updated Shot of Current DatabasesAlessandra Durazzo0Amirhossein Nazhand1Massimo Lucarini2Amélia M. Delgado3Maryna De Wit4Kar Lin Nyam5Antonello Santini6Mohamed Fawzy Ramadan7CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, Roma 00178, ItalyDepartment of Biotechnology, Sari Agricultural Science and Natural Resource University, Sari 48181 68984, 9th km of Farah Abad Road, Mazandaran, IranCREA-Research Centre for Food and Nutrition, Via Ardeatina 546, Roma 00178, ItalyMediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Edf 8, Campus de Gambelas, 8005-139 Faro, PortugalDepartment of Sustainable Food Systems and Extention, University of the Free State, Bloemfontein, South AfricaDepartment of Food Science with Nutritio, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, MalaysiaDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, Napoli 80131, ItalyAgricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, EgyptTocols are present in various foods, mostly in fruits and in plant seeds. Edible oils are the most important natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Tocopherols and tocotrienols are considered beneficial for their antioxidant effect which impacts on prevention of different health conditions. This perspective is addressed to give an updated picture of the tocol occurrence in foods. Moreover, the current state of the art of tocols in updated databases is explored and commented outlining their importance and future trends.http://dx.doi.org/10.1155/2021/8857571 |
| spellingShingle | Alessandra Durazzo Amirhossein Nazhand Massimo Lucarini Amélia M. Delgado Maryna De Wit Kar Lin Nyam Antonello Santini Mohamed Fawzy Ramadan Occurrence of Tocols in Foods: An Updated Shot of Current Databases Journal of Food Quality |
| title | Occurrence of Tocols in Foods: An Updated Shot of Current Databases |
| title_full | Occurrence of Tocols in Foods: An Updated Shot of Current Databases |
| title_fullStr | Occurrence of Tocols in Foods: An Updated Shot of Current Databases |
| title_full_unstemmed | Occurrence of Tocols in Foods: An Updated Shot of Current Databases |
| title_short | Occurrence of Tocols in Foods: An Updated Shot of Current Databases |
| title_sort | occurrence of tocols in foods an updated shot of current databases |
| url | http://dx.doi.org/10.1155/2021/8857571 |
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