HPLC Separation of Vitamin E and Its Oxidation Products and Effects of Oxidized Tocotrienols on the Viability of MCF-7 Breast Cancer Cells in Vitro-Reference-Cited by-同舟云学术

HPLC Separation of Vitamin E and Its Oxidation Products and Effects of Oxidized Tocotrienols on the Viability of MCF-7 Breast Cancer Cells in Vitro

Published:2015-10-02 Issue:40 Volume:63 Page:8930-8939
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Drotleff Astrid M.¹,Büsing Anne¹,Willenberg Ina¹,Empl Michael T.¹,Steinberg Pablo¹,Ternes Waldemar¹

Affiliation:

1. Department of Analytical Chemistry and ‡Department of Food Toxicology, Center for Food Sciences, Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover Foundation, Bischofsholer Damm 15, D-30173 Hannover, Germany

Funder

Forschungsverbund Agrar- und Ernährungswissenschaften Niedersachsen

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04388

Reference48 articles.

1. Identification and estimation of tocotrienols in the annatto lipid fraction by gas chromatography-mass spectrometry

2. Tocotrienols, the vitamin E of the 21st century: Its potential against cancer and other chronic diseases

3. Tocotrienol levels in sieving fraction extracts of brewer’s spent grain

4. Human oral bioavailability and pharmacokinetics of tocotrienols from tocotrienol-rich (tocopherol-low) barley oil and palm oil formulations

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