Frying in oil supplemented with annatto tocotrienols may help people consume more antioxidants

摘要

Tocotrienols are members of the vitamin E family and are considered the most important lipophilic antioxidants in both humans and in foods. A study published in the Journal of Food Sci-ence suggests that frying tortilla chips in sunflower oil supplemented with annatto tocotrienols may help people consume more tocotrienols while not affecting the sensory profile of the chips.