Tocopherols in food: functions, attributes and science
Tocopherols are organic chemical compounds, many of which have Vitamin E activity. Tocopherol compounds are commonly used in foods and supplements, and indeed are naturally present in many foods, in particular foods that have an oil component. This article explains the functionality of tocopherols in foods and how the Australia New Zealand Food Standards Code applies in relation to tocopherols. This article also discusses the associated physiological effects and bioavailability of tocopherols, and explores some of the key health data surrounding the use of tocopherols.