Vitamin E | DL-alpha-tocopherol acetate

Vitamin E | DL-alpha-tocopherol acetate

Properties: Vitamin E is essential for the proper functioning of the body. It affects a number of biological processes occurring in the body. At the same time, it is one of the strongest natural antioxidants. It helps to fight free radicals, excess of which has a destructive effect on delicate cell structures, including DNA and mitochondria. By counteracting oxidative stress, vitamin E helps to improve overall vitality. Quite important in this context is the fact that this vitamin supports the condition of the liver, which is responsible for cleansing the body of harmful substances. By counteracting the deterioration of this organ, tocopherol indirectly enhances natural detoxification processes. It is also a valuable support for the cardiovascular system, as it reduces the risk of clot formation and strengthens the walls of blood vessels. Thus, it improves blood flow, which has a beneficial effect on blood pressure levels, and improves the transport of oxygen to particular body tissues. In addition, vitamin E promotes the healthy appearance of the skin, as its antioxidant properties prevent premature aging, while stimulating the production of collagen, which provides the skin with good elasticity. It is also worth noting that tocopherol regulates the immune system. It stimulates the proliferation of lymphocytes, which are the first line of defense against infections. It also prevents the excessive development of inflammation. Thus, it makes immune reactions sustainable. Moreover, it should be noted that this vitamin exhibits neuroprotective properties. As it helps to combat oxidative stress in the nervous system, it counteracts the premature death of neurons. All this translates into an improved condition of the nervous tissue, and as a result, more efficient functioning of the brain.

Occurrence: Most vitamin E is contained in products of vegetable origin: oils (sunflower, rapeseed, soybean, coconut), olive oil, nuts (walnuts, hazelnuts, peanuts, almonds), potatoes, lettuce, spinach, broccoli, mangoes, avocados, wheat germ. This vitamin can also be found in animal products: butter, lard, eggs, meat or fish. Keep in mind that any heat treatment breaks it down, so it’s best to consider fresh vegetables and nuts as sources.

Biochemistry: Vitamin E is actually a group of eight chemical compounds. It consists of α-tocopherol, α-tocotrienol, β-tocopherol, β-tocotrienol, γ-tocopherol, γ-tocotrienol, δ-tocopherol, δ-tocotrienol. The molecules of them all contain a bicyclic 6-chromanol backbone and a side chain formed by three isoprene subunits. However, they differ in the number of methyl substituents at the phenyl ring. Because of these differences, each of these compounds exhibits slightly different biological activity. For the human body, α-tocopherol is the most important. All compounds belonging to the vitamin E group are fat-soluble and water-insoluble.

Fun fact: The name “tocopherol” comes from ancient Greek. It was formed from the words “tocos” – childbirth and “pherein” – to give birth. This is a reference to the research on mouse reproduction, during which this vitamin was identified.