Tocotrienols are a series of compounds that are related to the four tocopherols associated with Vitamin E, but tocotrienols are less widely distributed in nature. The structure is only one of several differences between the two groups. Tocopherols are predominantly found in corn, soybean and olive oils, but palm, rice bran and barley oils are particularly rich in tocotrienols. Tocotrienols have been shown to evoke potent antioxidant, anti-cancer and cholesterol lowering properties, in some cases much stronger than tocopherols. Though tocotrienols were once thought to be of lesser nutritional value than the tocopherols, it is apparent that their activity and importance rank them as one of the most important class of nutritional compounds for the prevention and treatment of disease.1
Several important nutritional agents have been used successfully to assist in lowering cholesterol, including tocotrienols. They have demonstrated significantly important activity in regulating the synthesis of cholesterol and acting as a potent antioxidant and antitumor agent. Both animal and human studies have shown that tocotrienols have positive effects on serum lipids, prostaglandins and platelet function in hypercholesterolemic subjects.
Tocotrienols' antioxidant and cholesterol synthesis inhibiting action decrease the liver's capacity to manufacture cholesterol. In some studies, it was noted that antioxidants such as tocotrienols may protect against atherosclerosis.2 Many studies have suggested an important inverse relationship between the development of atherosclerosis and antioxidant concentrations. Assessment of tocotrienols on serum cholesterol, oxidized lipids and arterial damage revealed that tocotrienols were more effective than tocopherols in preventing increases of the "bad" LDL and total cholesterol levels in animals fed high cholesterol diets. While both tocopherols and tocotrienols offered significant protection against damage to the arterial wall, tocotrienols had a much stronger lipid lowering effect.
While tocotrienols have only marginal Vitamin E activity, their antioxidant effects are considerably better. Experimental research examining the antioxidant, free radical scavenging effects of Vitamin E (alpha tocopherol) and tocotrienols revealed that tocotrienols appear superior due to their better distribution in the fatty layers of the cell membrane.3 Aside from the basic free radical scavenging effect, antioxidant function is also associated with lowering DNA damage, tumor formation and other parameters of cell damage, and combating liver cancer and mammary cancer.
From decreasing platelet aggregation (clumping of blood) to anti-inflammatory action to anti-cancer activity, tocotrienols are considered among the "rising stars" of nutritional compounds that will play significant roles in the treatment of disease.
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