Vitamin E is a natural, lipid-soluble vitamin of vegetable origin. Vitamin E comprises a group of lipid-soluble substances grouped as tocopherols and tocotrienols. Vitamin E is primarily found in foods that contain fat. The two most prevalent types of vitamin E are alpha- and beta-tocopherol. Alpha-tocopherol is considered to be the most active form, and supplements typically contain either dl-alpha-tocopherol or d-alpha-tocopherol. The latter is the bio-identical form of the vitamin.
Absorption and effects of vitamin E
Vitamin E is absorbed in the small intestine together with dietary fat. However, not all of it is absorbed by the body. Some of the vitamin E passes through the digestive system without being taken up into the bloodstream. More than that, the efficiency of its absorption decreases even further when high amounts of vitamin E are consumed. Essentially, the more vitamin E you ingest beyond a certain point, the less effectively your body is able to absorb it.
Protects against oxidative damage
Vitamin E is carried around in the body in the same way as fat (bound to lipoproteins) and distributed to most tissues. The health benefits of vitamin E are believed to come from its ability to act as an antioxidant, which means it helps prevent unsaturated fatty acids from oxidizing. Therefore, the need for vitamin E is proportionally related to the intake of poly-unsaturated fatty acids.
Vitamin E also protects vitamin A against being degraded.
Excretion of vitamin E
Vitamin E is mainly excreted through bile, and then it leaves the body in feces. While Vitamin E can pass into breast milk, it has a hard time crossing into the placenta.
Natural vitamin E sources
Vitamin E is primarily found in vegetable foods. However, liver contains quite a lot of vitamin E. Other natural vitamin E sources include foods like:
- Fats
- Nuts
- Corn products
- Eggs
- Cheese
- Oily fish
- Milk
Caution required
BioActive E Vitamin should not be used with conditions that resemble vitamin K deficiency. Also, the product shold not be taken in the case of peanut allergy, soy allergy, or allergy towards the active ingredient or one or several of the ingredients. Large doses of vitamin E may increase bleeding time and should therefore not be taken 2 weeks prior to or after surgery.
The European Food Safety Authority (EFSA) has evaluated the evidence behind vitamin E and has acknowledged the following claims:
