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Vitamin E and its derivatives (e.g., -tocopheryl acetate) are commonly used in the food industry as preservatives to prevent rancidity by reducing the rate of lipid peroxidation ( Various structurally related derivatives of vitamin E have been developed, some of which have improved antioxidant effects with in vitro AT assays or animal models

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doi: 10.1016/j.pneurobio.2020.101890 23 ReichertCODe FreitasFASampaio-SilvaJRokita-RosaLBarrosPDLLevyDet al

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