Alteration of ?-Tocopherol Content in the Developing and Aging Peripheral Nervous System: Persistence of High Correlations with Total and Specific (n-6) Polyunsaturated Fatty Acids

The potential use as food ingredients of 12 commercial seed species belonging to the Lamiaceae family constitutes the main goal of this research. For that, the oil yield, the lipid profile, tocopherol content, phenolic profile and antioxidant capacities were determined. Seeds from Satureja hortensis, S. montana, Lavandula angustifolia, L. latifolia and Origanum vulgare can be considered as important sources of ω-3 polyunsaturated fatty acids (50.5; 52.4; 52.1; 48.5 and 45.5 g/100 g, respectively), likewise for seed oils from Salvia lavandulifolia and Rosmarinus officinalis regarding ω-6 polyunsaturated fatty acids (52.2 and 50.0 g/100 g, respectively). The total tocopherol concentration varied between 42.8 and 113.8 mg/100 g of oil. The highest antioxidant capacities corresponded to Thymbra capitata and Origanum vulgare seed oils, in which carvacrol was the major phenolic monoterpene quantified. The presence of cinnamoyl-apigenin derivatives and hydroxycoumarin-apigenin-derivatives in spike lavender is described for the first time. Most of these seeds can be considered as an important source of oil rich in bioactive components of interest for human nutrition.

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The Influence of Vitamin E Deficiency and Combined Deficiency in Vitamin E and Polyunsaturated Fatty Acids on the Biosynthesis and Degradation of Rat Central Nervous System Myelin

Annals of Nutrition and Metabolism ◽

10.1159/000175693 ◽

1976 ◽

Vol 20 (2) ◽

pp. 95-111 ◽

Cited By ~ 4

Author(s):

Bo Dinesen ◽

Jørgen Clausen

Keyword(s):

Fatty Acids ◽

Central Nervous System ◽

Nervous System ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Vitamin E Deficiency ◽

Combined Deficiency

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Tocopherols, retinol, β-carotene and fatty acids in fat globule membrane and fat globule core in cows' milk

Journal of Dairy Research ◽

10.1017/s0022029900032106 ◽

1996 ◽

Vol 63 (4) ◽

pp. 565-574 ◽

Cited By ~ 78

Author(s):

Søren Krogh Jensen ◽

Kirsten Nyholm Nielsen

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Milk Fat ◽

Tocopherol Content ◽

Tocopherol Acetate ◽

Total Milk ◽

Fat Globule ◽

Milk Fat Globule Membranes ◽

Β Carotene

SummaryMilk fat globule membranes (MFGM) were isolated from milk from cows injected intraperitoneally with dl-α-tocopherol acetate. The fatty acid composition and content, and the contents of tocopherols, retinol and β-carotene were determined and compared with the composition and content in the original cream sample. Intraperitoneal injection of 10 g dl-α-tocopherol acetate elevated the α-tocopherol content in the milk fat from 13–30 to 50–70 εg α-tocopherol/g milk fat 2–3 d after injection. The increase depended on the α-tocopherol status of the cow prior to injection. The concentrations of retinol and β-carotene in the milk fat were unchanged after the α-tocopherol injections. MFGM fatty acids made up 18–27 g/kg total fatty acids in the milk fat. However, the proportions of monounsaturated and polyunsaturated fatty acids were higher in MFGM than in total milk fat, while the proportion of saturated fatty acids was lower in MFGM (P < 0·001). Thus, the longchain polyunsaturated fatty acids in MFGM constituted ∼ 40–70 g/kg total milk fat. α-Tocopherol was the only fat-soluble vitamin detected in MFGM; γ-tocopherol, retinol and β-carotene were detected only in the cream. A significant relationship between α-tocopherol contents in cream and MFGM was found: (α-tocopherol in MFGM fatty acids) =–1652 × (1/ln(α-tocopherol in cream fatty acids)3)+ 97 (r = 0·857, P < 0·001) when the contents of α-tocopherol were expressed as εg/g fatty acid. According to this equation the upper limit for incorporation of α-tocopherol into MFGM is 97±5 εg/g MFGM fatty acids. Thus, under normal farming conditions the α-tocopherol content will be highest in MFGM. However, in cream with an α-tocopherol concentration < 15 εg/g cream fatty acids the concentration in MFGM will be lower and furthermore will decrease rapidly. The possible importance of this relationship in relation to the oxidation of milk fat is discussed.

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