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INFORMATION ON VITAMIN E
Vitamin E is a fat-soluble essential vitamin with antioxidant properties, protecting cells and tissues from damage caused by chemicals and oxidized fats. It is one of the most researched and favourably received supplements in the medical community.
Functions:
- Protect polyunsaturated fatty acids in cell membranes
- Support immune cell function and inflammatory balance
- Work synergistically with vitamin C and selenium in antioxidant systems
POPULAR USE & PUBLISHED BENEFITS bbbb
Tocopherols are commonly used to support:
- Antioxidant defense, protecting cell membranes from oxidative damage
- Skin health and prevention of photoaging
- Immune system function
- Cardiovascular health by preventing LDL oxidation
- Eye health, including cataract and macular degeneration support
WHOLE FOODS
- Nuts: Almonds, hazelnuts, peanuts
- Seeds: Sunflower, pumpkin
- Oils: Sunflower, safflower, wheat germ, soybean
- Vegetables: Spinach, broccoli, avocado
RECOMMENDED USE
Synergistic Nutrients:
- Vitamin C: Regenerates oxidized tocopherol
- Selenium: Works in antioxidant enzyme systems
- Polyphenols: Enhance cellular protection
Typical Dosages:
• Maintenance: 22 IU/day
• Functional support: ~100 IU/day
• Therapeutic: 200–400 IU/day under supervision
• Upper safe limit: 1500 IU/day
- High doses may increase bleeding risk, particularly with anticoagulants
- May interact with antiplatelet drugs or statins
- Generally well tolerated at typical dietary and supplemental doses
VITAMIN E
- NIH Fact Sheet: Vitamin E
- Linus Pauling Institute: Tocopherols
- Brigelius-Flohé R, Traber MG. Free Radic Biol Med (1999) – Tocopherol overview
- Meydani SN et al. Am J Clin Nutr (2004) – Immune function in aging
- Rimbach G et al. Mol Nutr Food Res (2011) – Tocopherols and health