Mungbeanoil consists of tocopherols

Mungbean
oil consists of tocopherols and tocotrienols [8]. Both
these constituents have their own nutritional and medicinal
importance. The main function of a-tocopherol is that of
being a radical chain-breaking antioxidant in membranes
and lipoproteins as well as in foods [9]. Due to its antioxidant
potential and various functions at the molecular
level, it is believed to reduce the risk of cardiovascular
diseases and of certain types of cancer [10, 11].
c-Tocopherol has been reported to be more potent than
a-tocopherol in decreasing platelet aggregation, LDL oxidation,
and delaying intra-arterial thrombus formation
[12, 13]. The antioxidant properties of tocotrienols have
been reported to be significantly higher than those of
tocopherols and may have biologically important properties
such as inhibition of cholesterol biosynthesis [14]
and are discussed in the context of reducing the risk of
breast cancer [15]. Hence concurrent administration of
various tocopherols and tocotrienol may result in increased
antioxidant, antitumor and hypocholesterolemic potential