Vitamin E is a fat-soluble vitamin present in many foodstuffs, it occurs naturally by way of eight chemical forms divided into two main categories: tocopherol (alpha, beta, gamma and delta) and tocotrienol (alpha, beta, gamma and delta), of which alpha-tocopherol is the substance synthesised by the human body. It is the most potent fat-soluble vitamin and its antioxidant action protects polyunsaturated fatty acids in phospholipids and plasma lipoproteins, preventing damage to cell membranes. This important vitamin is absorbed by the intestinal mucosa, thanks also to the consumption of fats as part of the diet. Its presence in the gut also favours the absorption of other vitamins, such as vitamin A, vitamin C and the B-group vitamins. Vitamin E deteriorates very easily and is very sensitive to heat, which substantially reduces its concentration.
sunflower oil, capsule (gelatin, firming agent: glycerol), DL-alpha-tocopheryl acetate (vitamin E).
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