Αποτελέσματα Αναζήτησης
In this issue we present: • New studies suggesting that tocotrienols might protect the brain from stroke and repair stroke-induced damage. • Groundbreaking research showing tocotrienols can improve and often cure fatty liver disease, improve end-stage liver disease, and protect hepatic function.
- Reviews
We would like to show you a description here but the site...
- My Resources
We would like to show you a description here but the site...
- FORGOT YOUR PASSWORD
In this issue we present: New studies suggesting that...
- Reviews
26 Σεπ 2024 · Tocotrienols, a form of vitamin E, boast antioxidant properties that help protect cells from damage caused by free radicals—unstable molecules that can contribute to aging and diseases. Research suggests that tocotrienols may support heart health by reducing cholesterol levels and improving blood vessel function.
In this issue we present: New studies suggesting that tocotrienols might protect the brain from stroke and repair stroke-induced damage. Groundbreaking research showing tocotrienols can improve and often cure fatty liver disease, improve end-stage liver disease, and protect hepatic function.
12 Νοε 2014 · Tocotrienols are found in certain cereals and vegetables such as palm oil, rice bran oil, coconut oil, barley germ, wheat germ and annatto [7, 8]. Palm oil and rice bran oil contain particularly higher amounts of tocotrienols (940 mg/kg and 465 mg/kg, respectively) [9].
18 Σεπ 2018 · Improving fracture healing. Research on postmenopausal rats with osteoporosis showed that tocotrienols helped strengthen and more quickly heal bone fractures than other vitamin-E based...
Tocotrienols in animal cells inhibit cholesterol biosynthesis by suppressing 3-hydroxy-3-methyl glutarylCoA reductase enzyme (HMGR): the key-enzyme in the sterologenic pathway, resulting in less cholesterol being manufactured by liver cells.
1 Δεκ 2010 · Preventing beriberi by eating unpolished rice, curing scurvy by eating citrus fruits, and supporting fertility by eating leafy vegetables—all of these life-sustaining properties of foods are related to factors that in 1912 came to be called vitamins (vita means life).
