Vitamin E

Many substances have vitamin E activity, and are indicated by the term tocopherols. The most active form is d-alpha-tocopherol.

Vitamin E also has a protective role against polyunsaturated fatty acids (PUFA) present in cell membranes, plasma lipoproteins and adipose tissue. PUFA peroxidation* occurs through a catalytic reaction that involves free radicals, which trigger the oxidative process and propagate it exponentially.

Vitamin E is a free radical scavenger that can interrupt this chain of reactions. A single alpha-tocopherol molecule can react with many free radicals.
Vitamin E is one of the main factors in this defence system because it is soluble in lipids and can thus directly protect cell membranes. Vitamin E preserves the cell from damages induced by heavy metals, by hepatic toxins that generate free radicals, by environmental pollutants, such as ozone, and by many medicines that can cause oxidative damage.

This fat soluble nutritional factor is undoubtedly important to promote normal immune function, particularly for lymphocyte T activity.

Many studies have provided evidence that plasma levels of tocopherol are negatively related to the incidence of cardiac ischaemia.

Moreover, the intake of vitamin E supplements is associated with a low risk of coronary heart disease. These remarks are based on the discovery of the role of oxidised LDLs as a factor that triggers atherosclerosis. An adequate intake of vitamin E protects LDLs from oxidation, preventing the propagation that commenced with the free radical attack.

Adequate consumption and absorption of vitamin E are necessary for normal neuromuscular systemdevelopment and for correct retinal function. During the development phase, even the nervous system seems to be highly sensitive to the effects of this vitamin’s deficiency. Interesting data correlate adequate levels of vitamin E and a reduced risk of developing cancer, forming cataract and other ageing disorders.

Many studies suggest that supplementation with antioxidants, such as vitamin E, might reduce the risk of these and of many other degenerative processes.

Vitamin E is mainly contained in plant-based foods, especially in cold pressed oils. The refining processes of seed oils cause considerable loss of this important nutrient. Preservation and cooking methods can determine a reduction in vitamin E content and considerably damage its activity.

* aggression of fatty acids by free radicals. In the body this process is controlled by fat soluble antioxidants.

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