Bioactive Dietary Compounds in Edible Oilseeds: An Appraisal of Tocopherols and Tocotrienols

Abstract

Phytochemicals are naturally occurring and biologically active chemical compounds found in plants. Most of these phytochemicals are known to exhibit antioxidant properties and thereby provide numerous health benefits for humans more than those attributed to macronutrients and micronutrients. In fact, dietary antioxidants are understood to reduce the risk of several life-threatening diseases, including cardiovascular diseases and cancer types. Synthesized only by plants and photosynthetic microorganisms, tocochromanols are a group of natural compounds (lipid-soluble antioxidants). In particular, tocopherols (α, β, δ, and γ) and tocotrienols are tocol-related compounds, belong to the vitamin E family, and are recommended for their health benefits owing to their unique antioxidants qualities. These are provided to the human body in varying amounts mainly from dietary sources such as vegetable oils, some oilseeds, and nuts. Seeds (edible oilseeds) often, dominate other plant parts in terms of the abundance of total tocopherol (T-tocopherol). This chapter aims to appraise relevant literature available on the chemistry of tocopherols and tocotrienols (or vitamin E), major sources of tocopherols and tocotrienols in plants, and the major roles of tocopherols and tocotrienols in human health. The outcomes of discussion may help devise future research on edible oilseeds and their human health benefits.