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Vitamin E is known for its antioxidant activity, particularly for its effective protection against lipid oxidation. The theory that reactive species, such as free radicals, may be involved in the development of degenerative processes associated with aging and cancer has led to a growing interest in the study of most antioxidants. In particular, Vitamin E is considered a lipophilic
antioxidant, comprising a set of eight compounds (a-, p-, y-, 8-tocopherols and tocotrienols), of which α-tocopherol is the one presenting the highest capacity of free radicals uptake, in vitro. Due to α -tocopherol instability and sensitivity towards temperature re, oxygen and light, vitamin E supplements are generally administered in the most stable form of α-tocopherol acetate or succinate. However, these forms are considered to have a lower intestinal absorption.
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Ribeiro, A.; Vieira, D.; Fernandes, I.P.; Amaral, J.S.; Barreiro, M.F. (2012). α-Tocopherol microencapsulation using chitosan and alginate: swelling behaviour under different pH. In 11º Encontro de Química dos Alimentos. Bragança