Vitamin E

FOOD ALLOWANCE
What is Vitamin E?
Vitamin E is a fat-soluble vitamin that consists of tocopherols. Vitamin E consists of 8 different compounds, divided into 4 tocopherols and 4 tocotrienols. They are each divided into alpha, beta, gamma and delta. All the forms exist in their natural form "d-" and the synthetic form "dl-".

Berthelsen E-Vitamin contains 30 mg of mixed tocopherols per capsule, and only the natural tocopherols are used, so you get a broad-spectrum vitamin E supplement.

Normally, the amount of vitamin E is given in alpha-tocopherol equivalents, since d-alpha-tocopherol is the tocopherol that the body stores most of, and which is therefore used as a reference.

What is the function of vitamin E?
Vitamin E is an important antioxidant that protects cells from oxidative stress. Oxidative stress is an expression that especially the unsaturated fatty acids in the blood react with the oxygen molecules, and the fatty acids thus go rancid. However, oxidative stress can also damage DNA, proteins and oxidize metals, as well as disrupt cellular signaling.

Vitamin E contributes to:

• to protect cells from oxidative stress

What is oxidative stress?
Oxidative stress can be said to be a disturbance in the balance between free radicals and antioxidants. The free radicals are atoms or molecules that lack an electron and are thus very reactive. They therefore steal an electron from another atom or molecule, which now becomes a free radical.

Antioxidants, such as Vitamin E weakens oxidation by donating an electron to the free radical, thereby stopping the harmful chain reaction. The antioxidants are indeed stable, even after the release of an electron to the free radical, which stops the oxidation.