Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats-Reference-Cited by-同舟云学术

Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats

Published:2018 Issue:3 Volume:9 Page:1433-1443
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bars-Cortina David¹²³⁴⁵^ORCID,López de las Hazas María-Carmen¹²³⁴⁵^ORCID,Benavent-Vallés Alfred⁶⁷⁸⁹,Motilva Maria-José¹²³⁴⁵^ORCID

Affiliation:

1. Food Technology Department

2. UTPV-XaRTA

3. Agrotecnio Research Center

4. Escola Tècnica Superior d'Enginyeria Agrària

5. University of Lleida

6. Estudis de Ciències de la Salut

7. Universitat Oberta de Catalunya

8. Barcelona

9. Spain

Abstract

A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these on the α-tocopherol concentrations in the muscle and liver of healthy adult Wistar rats over 21 days was conducted.

Funder

Ministerio de Educación, Cultura y Deporte

Universitat de Lleida

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01533J

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1. Is vitamin E an antioxidant, a regulator of signal transduction and gene expression, or a ‘junk’ food? Comments on the two accompanying papers: “Molecular mechanism of α-tocopherol action” by A. Azzi and “Vitamin E, antioxidant and nothing more” by M. Traber and J. Atkinson

2. Vitamin E: function and metabolism