Dear Colleagues,

Vitamin E  refers to a group of eight lipophilic compounds (also called E-vitamers): the α-, β-, γ- and δ-tocopherols and the α-, β-, γ- and δ-tocotrienols. Among them, α-tocopherol is the most abundant form of vitamin E in animal tissue and has the highest activity in carrying out the essential antioxidant functions of vitamin E. For these reasons, α-tocopherol is generally considered “the Vitamin E” in nutrition. However, α-tocopherol is not the only E-vitamer compound present in foods and all vitamin E forms and their metabolites appear to have significant and sometimes quite different metabolic effects. The α-tocopherol functions in the human body, including antioxidant, anti-inflammatory and anti-atherogenic actions, as well as direct effects on enzymatic activities and modulation of gene transcription, have been extensively studied. The newest research is focusing attention on the health benefits of tocotrienols, particularly in the prevention or treatment of non-communicable diseases, such as cardiovascular, musculoskeletal, metabolic, gastric, skin disorders and cancers.

In view of this, to evaluate the functional effects of Vitamin E on human health, it is essential to know the vitamin E content and profile in foodstuffs, to define the bioavailability of different vitamin E forms and to evaluate the bioactivity of their metabolites.

In this Special Issue, we invite researchers to provide original research articles, reviews, and clinical reports that relate to:

• Novel food sources of Vitamin E
• Impact of environmental and genetic factors and emerging technological treatments on Vitamin E food content
• Vitamin E bioavailability
• Vitamin E forms and metabolites
• Vitamin E and human health.

We are waiting for articles from researchers in a wide range of fields such as food chemistry, food technology, biochemistry, medicine, nutrition, and epidemiology.

We want to make this Special Issue a valued accumulation of new knowledge in this field.

Prof. Dr. Deborah Pacetti
Dr. Ancuta Nartea
Dr. Paolo Lucci
Guest Editors

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• functional foods
• vitamin E health effects
• metabolites
• tocopherols
• tocotrienols