Vitamin E150

Food State Vitamin E is beneficially combined with wheatgerm oil and sunflower oil. It therefore comes complete with all the four tocopherols and tocotrienols that make it a natural food complex. Wheatgerm oil is free from protein so of no risk to those who are sensitive to wheat or gluten. Food State Vitamin E is better absorbed and retained than isolated vitamin E - also much less toxic.

What is Vitamin E?
Vitamin E, a fat-soluble vitamin, is composed of a group of compounds called tocopherols and tocotrienols. There are four tocopherols - alpha, beta, delta and
gamma, and the same 4 tocotrienols. Wheat germ oil is the source from which vitamin E was first obtained.
The vitamin is necessary for all forms of oxygen-consuming life forms. Vitamin E is an anti-oxidant, which means it opposes oxidation of substances in the body.
Vitamin E prevents saturated fatty acids and vitamin A from breaking down and combining with other substances that may become harmful to the body. Fat oxidation results in the formation of free radicals. Free radicals are highly destructive molecules that can alter DNA and cause extensive damage to the body.
The vitamin B complex and vitamin C are also protected against oxidation when vitamin E is present in the digestive tract. Fats and oils containing vitamin E are less susceptible to rancidity than those devoid of vitamin E. It has the ability to unite with oxygen and prevent it from being converted into toxic peroxides; this leaves the red blood cells more fully supplied with the pure oxygen that the blood carries to the heart and other organs.
Vitamin E is not only an antioxidant; it is also of great importance in energy production. It plays an essential role in cellular respiration of all muscles, especially cardiac and skeletal. Vitamin E makes it possible for these muscles and their nerves to function with less oxygen, thereby increasing their endurance and stamina. It also causes dilation of the blood vessels, permitting a fuller flow of blood to the heart.
Vitamin E prevents both the pituitary and adrenal hormones from being oxidised, and promotes proper functioning of linoleic acid and unsaturated fatty acid.
Best natural sources
Vegetable oils, whole seeds (sunflower), nuts (almonds), soya beans, whole-grains (especially wheat, rice, oats and quinoa), outer leaves of cabbage, broccoli and
cauliflower, sprouts, spinach and dandelion greens, carrot tops and mint.
Absorption and Storage
Vitamin E, like other fat-soluble vitamins, is absorbed in the presence of bile salts and fat. From the intestines it is absorbed into the lymphatic system and is transported in the bloodstream as tocopherol to the liver, where high concentrations are stored. It is also stored in the fatty tissues, heart, muscles, testes, uterus, blood and adrenal and pituitary glands. Most people get about 15 i.u. daily from whole grains, vegetable oils, leafy greens and other vegetables.
RDA
The RDA for vitamin E is 12mg (18 i.u.).

Most vitamin E supplements are either:-
1) pure chemical isolates of originally natural tocopherols; or
2) synthetic.

In nature, vitamin E is only present in a naturally-bound form, and only ever appears complexed with other support nutrients like bioflavonoids, carotenoids, proteins,
peptides, carbohydrates and lipids. These natural binders increase the effectiveness of the vitamin E so long as the binding remains intact, according to some American
research publications. Processing and purification separates the vitamin from these natural binders. Hence, if we use this form, we may still be lacking some important part of the biological activity of the natural vitamin as it occurs in unprocessed foods. There is also a widelyavailable synthetic form, alpha tocopherol. The synthetic form is often used in the preparation of animal feeds, and is available in capsules as a nutritional supplement. We shall indeed only be sure of getting the full biological activity if we use vitamin E obtained from food sources, without high chemical purification. Food State Vitamin E is in this form, and contains all the support nutrients with which it naturally occurs in food. Food State Vitamin E contains four tocopherols and four tocotrienols, as indeed it does in natural sources.
N.B: Vitamin E in the body can be destroyed by chlorinated water, rancid oils, contraceptive pills (i.e. oestrogen compounds) and some pollutants.

Suggested Intake: 1 tablet daily, or take as directed by a practitioner.
Suitable for: Vegetarians, vegans and for people with Candida and yeast sensitivities.
Contraindications: None.
Non-Active Ingredients: Vegetable stearic acid, vegetable magnesium stearate, (hydroxypropylmethylcellulose).
Non GM & Free From: wheat; starch, gluten; lactose; added colourings, sweeteners & preservatives.
Storage: Keep cool, dry & out of direct sunlight.