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Membrane-stabilizing effect of vitamin E: Effect of α-tocopherol and its model compounds on fluidity of lecithin liposomes

✍ Scribed by Shiro Urano; Keiko Yano; Mitsuyoshi Matsuo

Book ID
115761260
Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
431 KB
Volume
150
Category
Article
ISSN
0006-291X

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Effect of α-tocopherol incorporation on
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✍ Kenji Fukuzawa; Hirohiko Ikeno; Akira Tokumura; Hiroaki Tsukatani 📂 Article 📅 1979 🏛 Elsevier Science 🌐 English ⚖ 460 KB

Liposomes were prepared from dipalmitoyUecithin, dimydstoyllecithin, dioleoyUecithin, egg lecithin, and soybean lecithin, and the effects of incorporation of various quantities of a-tocopherol or its analogs on permeability of the liposomes to glucose were studied at various temperatures (4-40°C). R