Vitamin E is living up to its promise as a cital component for nutrition and disease prevention in humans
Dietary oils and fats have long been recognised as a macronutrient with a primary function to provide a concentrated source of energy for human metabolic processes. While being cautious of over-consuming fats, we should recognise that these account for more than twice the energy density (9 calories/g) of proteins or carbohydrates (4 calories/g). Apart from making foods palatable, fats are required for the carriage of the fatsoluble Vitamins A, D, E and K in our body.
Triglycerides, which are basically fatty acids bound to a glycerol molecule, make up 96-99% of the dietary fats consumed. The remainder, termed ‘unsaponifiable matter’, includes fat-soluble minor components that serve a functional purpose in the oil or fat.
In crude edible oils these components are divided two groups. The first comprises non-nutritional, largely pro-oxidant odiferous components and free fatty acids that must be removed through refining to produce the typically bland golden oil preferred by consumers.