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Autor
Georgiadou Egli C. (Cyprus University of Technology), Manganaris George A. (Cyprus University of Technology), Fotopoulos Vasileios (Cyprus University of Technology)
Tytuł
The Diverse Roles of Vitamin E, Its Occurrence and Regulation in Different Plant Tissues
Zróżnicowane znaczenie witaminy E, jej występowanie oraz funkcje regulacyjne w różnych tkankach roślinnych
Źródło
Żywność: nauka - technologia - jakość, 2020, R. 27, nr 4 (125), s. 113-126, tab., rys., bibliogr. 53 poz.
Słowa kluczowe
Witaminy, Biochemia, Towaroznawstwo żywności, Owoce, Warzywa
Vitamins, Biochemistry, Food commodities, Fruit, Vegetables
Uwagi
summ., streszcz.
Abstrakt
Owoce i warzywa zawierają m.in. witaminy, błonnik pokarmowy i fitozwiązki, które sprzyjają zdrowiu człowieka. W szczególności witaminy są głównymi związkami bioaktywnymi, które są rozpuszczalne w wodzie (B i C) lub w tłuszczach (A, D, E i K), wykazujące silny potencjał przeciwutleniający i ograniczające szereg chorób, w tym nowotwory i choroby układu krążenia. Witaminy odgrywają kluczową rolę w ochronie roślin przed abiotycznymi i biotycznymi czynnikami stresowymi. Witamina E to grupa ośmiu rozpuszczalnych w tłuszczach związków zwanych tokochromanolami, które są syntetyzowane wyłącznie przez organizmy fotosyntetyzujące. Tokochromanole dzieli się na dwie grupy - tokoferoli i tokotrienoli. Każda grupa zawiera cztery formy oznaczone przedrostkami α-, β-, γ- i δ-, co daje w sumie osiem form. Witamina E jest niezbędnym, rozpuszczalnym w tłuszczach przeciwutleniaczem w diecie człowieka, chroniącym przed nowotworami, cukrzycą, chorobami układu krążenia i neurologicznymi. W niniejszym przeglądzie podsumowano najnowsze osiągnięcia w zrozumieniu zróżnicowanego znaczenia witaminy E, a także jej głównych genetycznych szlaków regulacyjnych w roślinach. Ponadto przedstawiono kompleksowe odwzorowanie występowania witaminy E w różnych tkankach roślin, organellach i gatunkach roślin ogrodniczych, a także na różnych etapach rozwoju owoców i w trakcie zbiorów. (abstrakt oryginalny)

Fruits and vegetables contain vitamins, dietary fibre and phytochemicals, which promote human health. Specifically vitamins are major bioactive compounds, divided in water-soluble (vitamins B and C) and fat-soluble (vitamins A, D, E and K) ones, having strong antioxidant potential and limiting several diseases, including cancer and cardio-vascular diseases. Furthermore, vitamins play a key role in plant protection against abiotic and biotic stress factors. Vitamin E is a group of eight fat-soluble compounds known as tocochromanols, which are synthesized exclusively by photosynthetic organisms. Tocochromanols are categorised into two groups - tocopherols and tocotrienols. Each group contains four forms identified by prefixes α-, β-, γ- and δ-, yielding a total of eight forms. Vitamin E is an essential, lipid-soluble antioxidant in the human diet, protecting from cancer, diabetes, cardiovascular and neurological diseases. This review summarizes the recent developments in understanding the variety of roles of vitamin E as well as its major genetic regulatory pathways in plants. In addition, a comprehensive mapping of vitamin E occurrence is presented in different plant tissues, organelles and horticultural crop species, as well as throughout different stages of fruit development and at postharvest. (original abstract)
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Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
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ISSN
2451-0769
Język
eng
URI / DOI
http://dx.doi.org/10.15193/zntj/2020/125/363
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