ABSTRACT

This chapter focuses on certain key aspects of the relationship between vitamin E and polyunsaturated fats (PUFA), rather than attempting to serve as a comprehensive treatise. In addition to its well-known role as an antioxidant, other possible functions of vitamin E are discussed. Vitamin E and PUFA are anti- and pro-oxidant pair, and the balance between the components appears to be of importance in determining cellular susceptibility to free radical injury. Extracellular and intracellular sources of iron that could participate in the reactions of lipid peroxidation include hemoglobin, ferritin, transferrin, and low-molecular-weight iron-sequestering organic compounds. Knowledge of the antagonistic relationship between oxygen free radicals and antioxidants has become the foundation for our understanding of the pathogenesis of many of the chronic diseases that are associated with aging, including cancer, atherosclerotic heart disease, respiratory disease, diabetes, and others. The absorption of dietary vitamin E parallels that of dietary lipids; thus bile salts and pancreatic enzymes are important components of the process.