There are a variety of reasons for vitamin E deficiency. Modern methods of production destroy vitamin E in many food products. At the same time, an increased intake of polyunsaturated fatty acids considerably heightens the need for vitamin E. Air and water pollution, pesticides, food additives, radiation and the stressors of modern life deplete vitamin E. Competitive sports, smoking and excessive alcohol consumption further increase the need for vitamin E.

Biochemical function:

Its function as an antioxidant is one of the most important functions of vitamin E, which protects, thanks to its fat soluble properties, the important polyunsaturated fatty acids in the cell membrane from free radicals. Free radicals attack the double bonds of fatty acids in the membranes. Tocopherols and tocotrienols act as radical scavengers; however, their defence molecules do not become radicals. The oxidised tocopherol or tocotrienol can be regenerated by other antioxidants (e.g. vitamin C, coenzyme Q10, glutathione).

Natural sources:

Vitamin E is mainly found in vegetable and fish oil, nuts, eggs and intestines as well as in sunflower seeds, wheat germs, sweet potatoes, safflower oil and palm oil.
 

Benefits:

• Nourishes the skin
• Keeps the joints in shape
• As the most important fat soluble antioxidant, protects the cell membranes from free radicals
• Boosts the immune system
• Important for a healthy, strong heart
• For healthy blood
• Prevents  the formation of nitrosamines in the lipid system

Suggested use:

1 to 2 capsules per day, more in situations of increased need

Package contents:

90 capsules