Vitamin E (tocopherol) - a fat-soluble vitamin, antioxidant, which belongs to the group of tocopherols (tocopherols). The term tocopherol in Greek means "to bear offspring." Vitamin is a mixture of four tocopherols and four tocotrienols. In 1938 g of vitamin E was synthesized chemically.
To this vitamin include a group of 7-vitamins differing in biological effect. Among them is the most active form of alpha-tocopherol.
Vitamin E resistant enough retained during cooking, drying, food sterilization and preservation. However, it is sensitive to light, for this reason, vegetable oils, which contain the vitamin should be stored in a darkened glass container, to prevent them from rancidity.
function of vitamin E:
Antioxidant properties: vitamin E is primarily an antioxidant included in the lipid composition of the cell membranes in the carrier molecules. It protects the body from the harmful effects of heavy metals, toxic substances, drugs, radiation, free radicals. Thanks to antioxidant properties of vitamin E diet having a high content of vitamin, protects against malignant diseases, cardiovascular pathologies of stroke.
Metabolism: Vitamin E is involved in the metabolism of fats, proteins and carbohydrates.
Immune system: the vitamin protects against negative influences of white blood cells and the thymus gland. It is especially important for the immune system in the presence of chronic infection and in stressful situations.
Blood System: Vitamin E helps to improve blood circulation process, ensuring the normal clotting and healing, beneficial effects on the peripheral circulation, lowers blood pressure, strengthens the walls of capillaries, prevents anemia.
Eyes: Vitamin E is involved in the formation of the retina, it helps in maintaining vitamin A needed for the eyes, protects against the negative influence of free radicals that cause cataracts, retinal degeneration.