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Last Updated: 3 years ago

Possible Interaction: Vitamin E and Caffeic Acid

supplement:

Vitamin E

supplement:

Caffeic Acid

Research Papers that Mention the Interaction

Synergistic effects were present in the combinations of alpha-tocopherol plus caffeic acid , catechin, or epicatechin as well as in all combinations of vitamin C plus phenolic antioxidants.
Journal of agricultural and food chemistry  •  2000  |  View Paper
Pretreatment of the cells with alpha-tocopherol significantly increased the resistancy against the cytotoxic action of UV irradiation and antioxidants such as sodium ascorbate, gallic acid, n-propyl gallate and caffeic acid.
Anticancer research  •  1997  |  View Paper
Quercetin, rutin, (+)-catechin, caffeic acid , and chlorogenic acid proved to be better inhibitors than alpha-tocopherol and ascorbic acid.
Journal of agricultural and food chemistry  •  2010  |  View Paper
Caffeic acid also increased vitamin E levels in plasma (2.74 micromol/L to 4.09 micromol/L for normal diet; p < 0.001; 2.78 micromol/L to 4.94 micromol/L for iron supplemented diet p < 0.001).
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition  •  2005  |  View Paper
DOPAC and CA at concentration 50 μM suppressed α-TOH consumption during oxidation of soybean phosphatidylcholine (2.8 mM) multilamellar vesicles containing 15 μM α-TOH, in which the lipophilic initiator 2,2′-azobis (2,4-dimethylvaleronitrile) (6 mM) was incorporated.
DOPAC and CA suppressed the α-TOH consumption in a dose-dependent manner.
Lipids  •  2001  |  View Paper
Dietary supplementation of caffeic acid (0.2 and 0.8% w/w) in rats resulted in a statistically significant increase of alpha-tocopherol both in plasma and lipoprotein.
Archives of biochemistry and biophysics  •  1997  |  View Paper
This formation of caffeic acid was proposed to be responsible for the synergistic activity of R0 and α-tocopherol since the formation of an additional antioxidant could further increase the oxidative stability of the emulsion.
Journal of agricultural and food chemistry  •  2012  |  View Paper
In LDL enriched with alpha-tocopherol, caffeic acid induces an inhibition period of oxidation longer than that expected from the sum of discrete periods characteristic of the phenolic acid and alpha-tocopherol.
Results suggest that caffeic acid acts synergistically with alpha-tocopherol , extending the antioxidant capacity of LDL by recycling alpha-tocopherol from the alpha-tocopherol radical (i.e., alpha-tocopheroxyl radical).
alpha-tocopherol depletion , subsequent heavy … by caffeic and p-coumaric acids, i.e., phenolic acids present in foods and beverages, by a mechanism involving the one-electron transfer … and the ferrylmyoglobin, with formation of metmyoglobin and the corresponding phenoxyl radicals from caffeic and p-coumaric acids, as previously discussed.
Archives of biochemistry and biophysics  •  1995  |  View Paper