Vitamin E – a family of eight natural structurally related tocopherols and tocotrienols compounds expressed generally as a-tocopherol – represents an essential component in human nutrition required for the preservation of lipids in stable form in biological systems and also in foods. In commonly consumed foods, vitamin E appears among the main antioxidants together with vitamins A and C and minerals like copper, zinc and selenium. The effect of gamma irradiation on the level of nutritional factors has been investigated. This book examines the study of the effects of vitamin E on the formation of end products of radiation-induced free-radicals transformation, which shows that the vitamin is able to oxidize a-hydroxyl-containing radical, yielding the respective carbonyl or to reduce them to the initial molecules.
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