Vitamin E 400 I.U. - 90 Softgels

Vitamin E is the mother of all antioxidants

Vitamin E is one of the fat-soluble vitamins. Vitamin E has been considered an essential nutrient since 1968, although it has been known as a dietary component since the 1920s. Only plants can synthesize vitamin E themselves. However, since it also reaches animals via the food chain, albeit to a much lesser extent, the fat-soluble vitamin is found in all cell membranes, so that animal foods also contribute to the Cover demand.

Absorption of vitamin E

Vitamin E is absorbed in the upper small intestine, whereby this is always linked to fat digestion (fat-soluble vitamin). The absorption rate is increased by medium-chain fatty acids and reduced by polyunsaturated fatty acids such as e.g. B. linoleic acid, alpha-linolenic acid, omega-3 and omega-6 fatty acids, oxidized, rancid fats, laxatives and absorption disorders in the intestine.

Vitamin E as an antioxidant

In the human body, vitamin E is primarily involved in cell protection. As an antioxidant, vitamin E is able to protect tissue and cells from free radicals.
Free radicals are very reactive substances that can occur as intermediate products in the normal metabolism of every cell. If there is an excess, this is referred to as oxidative stress.

Foods with vitamin E

The best sources of vitamin E are vegetable oils such as olive oil, sunflower oil, wheat germ oil and corn oil. Nuts are also good sources of vitamin E. Walnuts and Brazil nuts should be mentioned here.
Fish such as mackerel, lobster and trout stand out as animal sources.

Vitamin E capsules from Fairvital

• classic antioxidant
• supports cell protection
• Anti-aging tip
• small softgels, easy to swallow
• gluten-free, lactose-free, fructose-free
• without magnesium stearate and silicon dioxide