Vitamin E

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Vitamin E (tocopherol) is a fat-soluble vitamin. In other words, it's soluble in fat. In nature, there are 8 different compounds that represent vitamin E (alpha, beta, gamma, and delta tocopherols as well as alpha, beta, gamma, and delta tocotrienols). The most commonly known form is alpha-tocopherol. In addition, it offers the most active vitamin properties.

WHAT IS Vitamin E FOR?

The main function of Vitamin E is related to its antioxidant properties: it protects cell membranes, proteins, fats, and DNA while trapping free radicals and preventing them from spreading in the body. In other words, it prevents the process of oxidation of bad LDL cholesterol, which consequently accumulates in smaller amounts in the arteries all around the body.

Since Vitamin E also has anti-inflammatory, antiplatelet and vasodilating properties, it is also considered a cardioprotector.

FACTS AND MYTHS ABOUT VITAMIN E

Who said that fat can't be useful? In addition to vital polyunsaturated fatty acids, vegetable oils (non-hydrogenated) are sources of this vitamin and an antioxidant that protects the cells in the body. To use all the advantages of the beneficial properties of vegetable oils, you don't have to add them to dishes in large quantities: a couple of spoons of oil added to dishes made of raw or cooked vegetables will enrich them with vitamin E. Together with Vitamin C and beta-carotene, which can be found in vegetables, they form a real cocktail of antioxidants!

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