Belal Mahmood, Mushtaq Ahmed, Ashraful Hoque, Abdus Sattar, Nurun Nahar.
Antioxidant as antibacterial: A preliminary study.
Pak J Pathol Jan ;15(3):126-9.

The absorption of vitamin E from the gastrointestinal tract is dependant on the presence of bile on normal pancreatic function. The amount of vitamin E absorbed depends upon the dose. It enters the blood stream via chylomicron, in lymphatics and is distributed in all tissues and stores in adipose tissue. Some vitamin E is metabolized in Liver to Glucoronides of tocopheroic acid and its y – lactone and is excreted in the urine, but most of the dose is slowly released in the bile. Vitamin E appears in breast milk but is poorly transferred across the placenta. The daily requirement of vitamin E has not been clearly defined but it is probably 3 to 20 mg. The requirement increases with increased dietary polyunsaturated fatty acids. vitamin E is widely distributed in food. The richest source are vegetable oil specially wheat germ oil. Sunflower and cottonseed oil, cereals and eggs are also good sources. It does not appear to be destroyed by cooking processes. The primary role of vitamin E (Fat Soluble Vitamin) is the prevention of oxidation of polyunsaturated fatty acids (PUFA). Vitamin E reacts with free radicals which are the cause of oxidative damage to cell membrane without the formation of another radical in the process. Interestingly, certain microorganism have been found to be involved in the generation of these toxic radicals. This paper reviews the possibility of a-tocopherol action upon certain bacteria which are clinically important.

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