Vitamin E Oil4595319
Vitamin E is described as the "lightening rod" of the cell, allowing reactive molecules to strike the cell with out damaging it. This is apparent in the case of skin, exactly where vitamin E protects the skin from ultraviolet radiation. Vitamin E-rich foods, when taken, can directly travel to the skin cell membranes and shield the skin.
Vitamin E comes in the form of gels, capsules and oils. Oils and gels can be applied topically to assist shield the skin and also for scars. Vitamin E contains alpha-tocopherol, either 100 % pure or mixed. Alpha-tocopherol in its natural type is powdery and thick. Therefore, it is mixed with a carrier like olive oil. Vitamin E oil is processed from vegetable oils like corn, soya and canola via vacuum distillation. It is heavy and viscous.
Vitamin E oil has a shelf life of about two to 3 years. When exposed to air, it reacts with oxygen and therefore becomes inactive, resulting in a decreased shelf life and potency. Similarly, exposure to intense heat also reduces the shelf life. As such, vitamin E oil ought to be stored below nicely-protected circumstances.
Generally, manufacturers of vitamin E oil add components like glycerides, and consequently, vitamin E content might be in the range of 18-20%. The IU value of the oil (International Units, one hundred IU is equal to 67 mg for all-natural vitamin E and 45 mg for synthetic) might differ from manufacturer to manufacturer, depending on the kind of tocopherol present and the percent in the oil. For instance, oil processed from soya will be wealthy in gamma-tocopherol.
Synthetically produced vitamin E oil comes in the type of esters of tocopherols, mainly acetates and succinates. The esters are much more resistant to oxidation during storage than unesterified tocopherols. These are mainly utilized in pharmaceutical formulations and food formulations to fortify food. They are packed in soft gelatin capsules. The bioavailability of these esterified tocopherols is same as that of unesterified ones and is measured in IU.
