Adding vitamin E to foods: implications for the foods and for human health

Detalhes bibliográficos
Autor(a) principal: da Silva BATISTA, Ellencristina
Data de Publicação: 2023
Outros Autores: Vasconcelos COSTA, André Gustavo, PINHEIRO-SANT’ANA, Helena Maria
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9709
Resumo: Taking vitamin E in higher doses than those recommended by the Dietary Reference Intake in foods or supplements helps prevent non-communicable chronic diseases, stimulates the immune system and modulates the degenerative processes associated with aging. On the other hand, the addition of vitamin E to foods to obtain those effects is not common yet because there is no consensus on an ideal dose. Vitamin E has been added to the foods consumed by some populations because their intake used to be below the recommended amount. This study focuses on the role of vitamin E (1) as an antioxidant used by the food industry, (2) as a compound with specific functions in the human body and in foods, (3) as an important nutrient that, when added to foods, is capable of inhibiting lipoperoxidation and increase its intake and (4) as a substance that might be capable of reducing the deleterious effects of the oxidative processes that occur in the human body and therefore helping to prevent non-communicable chronic diseases.
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spelling Adding vitamin E to foods: implications for the foods and for human healthAdição da vitamina E aos alimentos: implicações para os alimentos e para a saúde humanafoodsantioxidantsvitamin Ealimentosantioxidantesvitamina ETaking vitamin E in higher doses than those recommended by the Dietary Reference Intake in foods or supplements helps prevent non-communicable chronic diseases, stimulates the immune system and modulates the degenerative processes associated with aging. On the other hand, the addition of vitamin E to foods to obtain those effects is not common yet because there is no consensus on an ideal dose. Vitamin E has been added to the foods consumed by some populations because their intake used to be below the recommended amount. This study focuses on the role of vitamin E (1) as an antioxidant used by the food industry, (2) as a compound with specific functions in the human body and in foods, (3) as an important nutrient that, when added to foods, is capable of inhibiting lipoperoxidation and increase its intake and (4) as a substance that might be capable of reducing the deleterious effects of the oxidative processes that occur in the human body and therefore helping to prevent non-communicable chronic diseases.A ingestão de vitamina E em doses acima das estabelecidas pelas Dietary Reference Intake, na forma de alimentos ou suplementos, está relacionada à prevenção de doenças crônicas não transmissíveis, à estimulação do sistema imune e à modulação dos processos degenerativos relacionados ao envelhecimento. Por outro lado, a adição de vitamina E aos alimentos com o intuito de alcançar tais efeitos ainda não é comum, porque não há consenso sobre a dose a ser consumida. Em muitas populações tem sido necessário ingerir alimentos fortificados com vitamina E, para alcançar os níveis recomendados para a ingestão adequada. Este trabalho enfoca o papel da vitamina E como um componente antioxidante utilizado pela indústria alimentícia, como um composto que exerce funções específicas no organismo humano e no alimento e como um importante nutriente que, quando adicionado aos alimentos, é capaz de atuar contra a lipoperoxidação e contribuir para o aumento de sua ingestão, além de poder reduzir os efeitos deletérios dos processos oxidativos que ocorrem no organismo humano, prevenindo as doenças crônicas não transmissíveis.Núcleo de Editoração – PUC-Campinas2023-09-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9709Brazilian Journal of Nutrition; Vol. 20 No. 5 (2007): Revista de NutriçãoRevista de Nutrição; Vol. 20 Núm. 5 (2007): Revista de NutriçãoRevista de Nutrição; v. 20 n. 5 (2007): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9709/7056Copyright (c) 2023 Ellencristina da Silva BATISTA, André Gustavo Vasconcelos COSTA, Helena Maria PINHEIRO-SANT’ANAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessda Silva BATISTA, Ellencristina Vasconcelos COSTA, André Gustavo PINHEIRO-SANT’ANA, Helena Maria2023-10-05T18:45:01Zoai:ojs.periodicos.puc-campinas.edu.br:article/9709Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-10-05T18:45:01Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Adding vitamin E to foods: implications for the foods and for human health
Adição da vitamina E aos alimentos: implicações para os alimentos e para a saúde humana
title Adding vitamin E to foods: implications for the foods and for human health
spellingShingle Adding vitamin E to foods: implications for the foods and for human health
da Silva BATISTA, Ellencristina
foods
antioxidants
vitamin E
alimentos
antioxidantes
vitamina E
title_short Adding vitamin E to foods: implications for the foods and for human health
title_full Adding vitamin E to foods: implications for the foods and for human health
title_fullStr Adding vitamin E to foods: implications for the foods and for human health
title_full_unstemmed Adding vitamin E to foods: implications for the foods and for human health
title_sort Adding vitamin E to foods: implications for the foods and for human health
author da Silva BATISTA, Ellencristina
author_facet da Silva BATISTA, Ellencristina
Vasconcelos COSTA, André Gustavo
PINHEIRO-SANT’ANA, Helena Maria
author_role author
author2 Vasconcelos COSTA, André Gustavo
PINHEIRO-SANT’ANA, Helena Maria
author2_role author
author
dc.contributor.author.fl_str_mv da Silva BATISTA, Ellencristina
Vasconcelos COSTA, André Gustavo
PINHEIRO-SANT’ANA, Helena Maria
dc.subject.por.fl_str_mv foods
antioxidants
vitamin E
alimentos
antioxidantes
vitamina E
topic foods
antioxidants
vitamin E
alimentos
antioxidantes
vitamina E
description Taking vitamin E in higher doses than those recommended by the Dietary Reference Intake in foods or supplements helps prevent non-communicable chronic diseases, stimulates the immune system and modulates the degenerative processes associated with aging. On the other hand, the addition of vitamin E to foods to obtain those effects is not common yet because there is no consensus on an ideal dose. Vitamin E has been added to the foods consumed by some populations because their intake used to be below the recommended amount. This study focuses on the role of vitamin E (1) as an antioxidant used by the food industry, (2) as a compound with specific functions in the human body and in foods, (3) as an important nutrient that, when added to foods, is capable of inhibiting lipoperoxidation and increase its intake and (4) as a substance that might be capable of reducing the deleterious effects of the oxidative processes that occur in the human body and therefore helping to prevent non-communicable chronic diseases.
publishDate 2023
dc.date.none.fl_str_mv 2023-09-15
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9709
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9709
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9709/7056
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 20 No. 5 (2007): Revista de Nutrição
Revista de Nutrição; Vol. 20 Núm. 5 (2007): Revista de Nutrição
Revista de Nutrição; v. 20 n. 5 (2007): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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