| Overview Vitamin E is a fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, the measure of potency, or functional use in the body. Alpha-tocopherol is the most active form of vitamin E in humans, and is a powerful biological antioxidant. The names of all types of vitamin E begin with either "d" or "dl," which refer to differences in chemical structure. The "d" form is natural and "dl" is synthetic. The natural form is more active and better absorbed.
Wheat germ oil, nuts and seeds, whole grains, egg yolks, and leafy green vegetables all contain vitamin E. Certain vegetable oils should contain significant amounts of vitamin E. However, many of the vegetable oils sold in supermarkets have had the vitamin E removed in processing. The high amounts found in supplements, often 100 to 800 IU per day, are not obtainable from eating food.
Antioxidants such as vitamin E act to protect your cells against the effects of oxidative damage. Oxidation can cause cell damage that may contribute to the development of cardiovascular conditions and other health concerns.
Vitamin E is a powerful antioxidant that prevents the oxidation of lipids. Since cell membranes are composed of lipids, it effectively prevents cells' protective coatings from becoming rancid as a result of oxidative damage. Vitamin E also improves oxygen utilization, enhances immune response, and may reduce the risk of coronary conditions.
Each capsule contains 400 I.U. of natural vitamin E (d-alpha-tocopheryl acetate). Because vitamin E is a fat-soluble vitamin, soybean oil has been added as a liquid carrier agent to improve absorption.
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