Vitamin E
Vitamin E is a family of fat-soluble compounds referred to as tocopherols and tocotrienols. The compounds are free-radical scavengers and potent antioxidants, which protect cell membranes from free radical damage. Their antioxidant status is different to their vitamin status, with less than half of the forms exhibiting substantial vitamin activity. The form referred to as α-tocopherol is the most potent and is found in our range of products.
By preventing the oxidation of PUFA (polyunsaturated fatty acids) it has been shown that vitamin E can reduce the development of atherosclerotic plaques associated with hypertension and cardiovascular disease. It also prevents lipid peroxidation (damage) in lipoproteins and cell membranes.
Vitamin E and vitamin C work together to protect the cell and vitamin C can help regenerate the oxidised vitamin E back to its reduced form, so that it can be reused.
Vitamin E is commonly found in nuts, seeds (particularly sunflower), wheatgerm, spinach, broccoli and vegetable oils.
A 30 gram serving (two tablespoons) of peanut butter contains 3 mg Vitamin E
The daily recommended intake of Vitamin E is 3 mg for women and 4 mg for men.
Benefits:
- May help in treatment of cardiovascular disease.
- Protects cells from oxidative stress.
- Antioxidant activity of Vitamin E can be restored by Vitamin C.
- Strengthens the body’s natural defence against illness and infection (NHS).
Did you know…
Because the vitamin activity was first identified as essential for fertilised eggs to result in live births (in rats), Vitamin E was given the name "tocopherol" from Greek words meaning birth and to bear or carry.
EFSA claims
- Vitamin E contributes to the protection of cells from oxidative stress.
May Help To: