| Certain vitamins like tocopherol and ascorbic acid are also suggested to have a strong free radical scavenging properties. |
| Ascorbic acid and tocopherol, which are vitamins, are common preservatives. |
| There is evidence that tocopherol isomers differ from each other in their functional properties. |
| Such parameters have been measured successfully for a range of more natural lipidic inclusions such as various phospholipid species, cholesterol and alpha tocopherol. |
| Similarly the more polyunsaturated fat in a product, the more tocopherol it will need to contain. |
| In the current study, the vitamin E drench was composed of d-alpha tocopherol. |
