In vitro and In vivo oxidation and cleavage products of tocols: From chemical tuners to “VitaminEome” therapeutics. A narrative review - Inserm - Institut national de la santé et de la recherche médicale Access content directly
Journal Articles Food Bioscience Year : 2022

In vitro and In vivo oxidation and cleavage products of tocols: From chemical tuners to “VitaminEome” therapeutics. A narrative review

Abstract

Vitamin E components and vitamin E oxidation products (VEOP) define the “vitaminEome”. VEOP are produced through biological and chemical processes. They are found at low concentrations in vivo and may play particular biological functions linked with chemoprevention and inflammatory processes. Much data have been reported leading to more insight into VEOP. VEOP are generated through peroxy-radical generating systems and via reactive oxygen and nitrogen species as well as enzymatically by a variety of enzymes. In vivo, VEOP and their catabolites may reach the blood circulation and display physiological properties. This narrative review expands upon parent vitamin E chemistry as well as VEOP chemical concepts. The in vitro and in vivo routes by which they can be generated are exhaustively approached. Finally, we will discuss therapeutic and chemopreventive opportunities that VEOP offer with a special focus on their cytotoxic and anti-inflammatory functions.
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inserm-03703644 , version 1 (27-06-2022)

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Farid Khallouki, Somayya Saber, Toufik Bouddine, Lhoussain Hajji, Bachir Elbouhali, et al.. In vitro and In vivo oxidation and cleavage products of tocols: From chemical tuners to “VitaminEome” therapeutics. A narrative review. Food Bioscience, 2022, pp.101839. ⟨10.1016/j.fbio.2022.101839⟩. ⟨inserm-03703644⟩
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