Vitamin E

Vitamin E is the most important fat-soluble antioxidant. Saturated forms (tocopherols) and unsaturated forms (tocotrienols) belong to the vitamin-E forms. It is believed that the tocotrienols have a greater efficacy, i.e. a better anti-inflammatory and antioxidant effects. Specifically alpha tocotrienols which are seen in palm oil or rice bran. Both forms should be used as synergy. Natural vitamin E has a higher bioavailability than artificially produced vitamin E.

Foods with vitamin E:
wheat germ, safflower oil, sunflower seeds, shrimp, salmon, sweet potatoes.

The recommended daily vitamin E intake is 12-15mg/day for men and 11-12mg/day for women. Do not exceed an upper limit of 300mg/day in adults.

Vitamin E
  • helps to protect the cells from oxidative stress
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