What is Vitamin E?
Vitamin E, also known as mixed tocopherol, is slowly oxidized in the air and can protect other easily oxidized substances from being destroyed. It is an extremely effective natural antioxidant. Vitamin E can interrupt the chain reaction of lipid peroxidation, effectively inhibit lipid peroxidation, and protect cells from toxic substances produced by the oxidation of unsaturated fatty acids.
What is the role of natural vitamin E in plants?
The synthesis of natural vitamin E is mainly carried out in the chloroplast inner membrane of higher plants. As an antioxidant, natural vitamin E protects cells from harmful substances by protecting unsaturated fatty acids from oxidation to brown pigments and free radicals during seed storage, germination and early development, maintaining cellular structural integrity and normal function. In higher plants, vitamin E is synthesized on the inner membrane of the chloroplast to prevent photo-oxidative stress, thereby reducing the production of toxic free radicals in the process and protecting photosynthesis. In addition, vitamin E also has an effect on plant stress resistance. Natural vitamin E can enhance the adaptability of plants to low temperature, and also plays an important role in intracellular signal transduction and gene regulation.
3 Factors that Affect Vitamin E Antioxidants
3.1 Temperature
Studies have shown that the antioxidant activity of vitamin E varies with temperature.
3.2 The effect of vitamin E concentration on the antioxidant effect of vitamin E
The antioxidant effect of vitamin E has a great relationship with its concentration. It has antioxidant properties in low concentrations, but when its antioxidant properties are exceeded, it acts as a pro-oxidant.
3.3 The effect of vitamin C and citric acid on the antioxidant activity of vitamin E
Vitamin E and vitamin C are a group of antioxidants that complement each other. After the action, the newly generated tocopherol free radicals are reduced by ascorbic acid, and ascorbic acid becomes free radicals. Adding citric acid or vitamin C as a synergist in the raw material can significantly improve the antioxidant effect of vitamin E.