VITAMIN E

Description

Vitamin E it is an important antioxidant that helps protect cells from oxidative stress and helps fight the harmful effects caused to the body by pollutants and other toxic substances in the air. Vitamin E is available in both natural and synthetic form. Natural forms are marked with the prefix d-, while synthetic forms have the prefix dl-. Only the d-form is recognized in the human body. Although the l- form has antioxidant activity, it can inhibit the entry of the d- form into cell membranes. Vitamin E in nature is synthesized only by plants and is found as tocopherol and tocotrienol. The natural tocopherol with the greatest biological activity is d-alpha-tocopherol, while the synthetic recemic compound (dl-alpha-tocopherol) has a lower activity. In particular, synthetic vitamin E contains only a small percentage of alpha-tocopherol as well as a mix of other tocopherols which are biologically less active. Natural vitamin E (d-), therefore, brings greater benefits than synthetic vitamin (dl-). Food sourcesof vitamin E are: wheat germ, seeds, cold-pressed seed oil (soybean, sunflower), cold-pressed olive oil, almonds, walnuts and hazelnuts, whole grains, green leafy vegetables (spinach, broccoli ). Cooking and processing foods (such as freezing) reduce their vitamin E content.

Jamieson’s Vitamin E is of natural origin, from vegetable oils. One Jamieson Vitamin E Pearl contains 30mg of Vitamin E