Vitamin E - this is a whole group of compounds of plant origin (so -called. Humorle in Tortienole), of which the most important is alpha-tocopherol. All nutritional indications also refer to this relationship. How 1 j.m. adopted 1 mg alpha-tocopherol acetate.
The properties of vitamin E are still intensively studied, But it has already been demonstrated, that vitamin E prevents damage to blood vessels, Protects red blood cell membrane and increases their resistance to hemolysis, and also plays a role in the correct course of reproductive functions, prevents muscle degeneration and liver necrosis.
The mechanism of vitamin E's action can be largely explained by its role as an antioxidant in relation to the EFA, vitamins A and other important relationships. When using a vegetarian diet, vitamin E deficiencies do not occur, because its rich sources are vegetable oils, cereal products, deciduous vegetables (lettuce, spinach, Cabbage et al.). However, it should be reserved, that food refining (white flour, rafinowane oils) leads to almost complete removal of vitamin E. Significant losses of this vitamin also occur in culinary processes such as frying, reheating multiple.