Tocopherols and tokotrienols: properties, functions, natural sources. Analytical review

One of the main antioxidants that enter the human body with food are tocopherols (Toc) and tocotrienols (T3), better known as vitamin E. Eight vitamers of vitamin E (α-, β-, γ- and δ-Toc and α-, β-, γ- and δ-T3) have different antioxidant and biological activity and are distributed in different ways in food. The article provides an overview of scientific studies on the main natural sources of Toc and T3, which enter the human body with food, and their antioxidant properties, published in recent years. The main sources of natural Toc and T3 are cereals, nuts, vegetable oils. Among grain crops, Toc predominate in wheat, oats, corn, with their maximum amount in millet grain, and T3 in barley and rice. A grain of black rice contains the maximum amount of vitamers. Quinoa seeds contain six vitamers with a predominance of γ-Toc. Nuts predominantly contain Toc, with α-Toc in almonds > hazelnuts > macadamia > peanuts and γ-TF in pecans > pistachios > Brazilian > walnuts > cashews. T3 are found in pistachios, macadamia, pine nuts. The main edible vegetable oils contain α-, γ- and δ-Toc, while β-Toc and T3 are practically or completely absent. Sources of T3 include palm oil, rice bran oil, and sometimes wheat germ oil. Chia seed oil contains only Toc with a predominance of γ-Toc. The content of Toc and T3 in fruits and vegetables does not exceed 70 mg / kg with a predominance of α-Toc, among which the maximum amount is found in the fruits of sea buckthorn and chaenomeles (Japanese quince), as well as in avocado, red pepper, broccoli and spinach.