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Increased Vitamin E Content in Leaves and Seeds of Soybeans

Tocochromanols or Vitamin E is a group of plant-derived, lipid soluble compounds with beneficial antioxidant activities. Since humans and animals cannot product Vitamin E, it has to be supplied in the daily cited. Green leafy vegetables contain some of the highest levels of Vitamin E. There is also a growing body of evidence that Vitamin E may counteract the onset and progression of human diseases such as cancer and cardio-vascular diseases. The global vitamin market is forecasted to reach $3.2 billion by the year 2017. Vitamin E represents the largest segment. Researchers at the University of Missouri have increased the level of tocochronmanols (Vitamin E) by 27-fold in soybean seed, mainly in the form of γ and β-tocopherols. This coupled with the benefits from soybean isoflavones in men and women, make this addition of natural Vitamin E to soybeans a unique combination.
 
MAIN ADVANTAGES OF INVENTION
-Use of soybeans as a source of natural Vitamin E
-Source of soybean seeds as an edible snack with enhanced Vitamin E
-Source of natural vitamin E in soybean based cosmeceuticals
-Source for the animal feeds market and pet foods
 

Additional Details

Owner

University of Missouri - Columbia

Intellectual Property Protection

Pending Patent



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