Name (common): Vitamin E

Synonyms: Tocotrienols, alpha-tocopherol


General description:

Vitamin E is found in both animal and plant foods with some of the best sources being cold-pressed vegetable oils, nuts and seeds, coconut oil, cocoa butter, spinach, kale, sweet potato, egg yolk and dairy products such as butter and milk.


Functions and general science:

A key function of vitamin E is as an antioxidant, particularly important for maintaining the integrity of cell membranes.  When vitamin E neutralises a free radical, it is altered in a way that its antioxidant capacity is lost. However, other antioxidants, such as vitamin C, are capable of regenerating the antioxidant capacity of vitamin E.


Related products:



The information provided in reference to this ingredient is general in nature and provided as information only. Any product specific therapeutic claims for this ingredient are linked to specific dosage requirements based on evidence of traditional or scientific nature.