Vitamin E is a fat-soluble vitamin found in vegetable oils such as wheat germ, sunflower and safflower oils. Nuts (almonds, peanuts and hazelnuts) and seeds such as sunflower seeds are also high in Vitamin E. Vitamin E is actually a family of 8 forms of vitamin E, alpha, beta, gamma and delta tocopherols and 4 tocotrienols.
There are 2 types of supplements available, natural, from food source, which is D alpha tocopherol and synthetic, as DL alpha tocopherol. The natural form has greater bioavailability.
Metabolics Vitamin E is natural with good bioavailability.
- Vitamin E contributes to the protection of cells from oxidative stress caused by free radicals, so protecting cellular DNA, proteins and lipids from oxidative damage. Free radicals are formed during normal metabolism and upon exposure to toxins such as cigarette smoke and heavy metals. Vitamin E functions physiologically as a chain-breaking antioxidant, intercepting free radicals and acting physiologically breaking the chain reaction of lipid destruction
- Vitamin E is involved intimately with Vitamin C, vitamin C contributing to the regeneration of the reduced form of Vitamin E
Vitamin E deficiency may be seen in cases of severe nutritional deficiency such as severe malnutrition in eating disorders, or where there are fat malabsorption syndromes as in cystic fibrosis. It is frequently taken as a supplement a good source of antioxidant and added to other oil supplements to prevent rancicity.
Metabolics natural Vitamin E comes in 400mg capsules.
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