Vitamin E is a major lipid-soluble antioxidant, which protects lipoproteins and the unsaturated fatty acids in cell membranes.
Fighting against the effects of free radicals derived from oxygen and environmental pollutants, vitamin E reduces the rate of free radical attack on the polyunsaturated fatty acids in membrane phospholipids
and at other biologically important sites. The biological potency of natural-source vitamin E (d-alpha-tocopherol) is recognised to be approximately twice that of the synthetic form (known as dl-alpha-tocopherol).
Vitamin E is the subject of numerous scientific research studies, the conclusions of which have led
to its increasing popularity as a dietary supplement.
Some of the research projects have investigated the role of vitamin E in:
• Protecting cells from free radical damage.
• Decreasing risk markers associated with certain cancers.
• Oxidation of LDL cholesterol (a risk factor associated with development of atherosclerosis).
• Immune responses.
• Protection against the risk of cataract formation.
