Vitamin E Oil5995125
Vitamin E is described as the "lightening rod" of the cell, permitting reactive molecules to strike the cell with out damaging it. This is apparent in the case of skin, where vitamin E protects the skin from ultraviolet radiation. Vitamin E-rich foods, when taken, can directly travel to the skin cell membranes and protect the skin.
Vitamin E comes in the type 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 all-natural form is powdery and thick. Hence, 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 three years. When exposed to air, it reacts with oxygen and therefore becomes inactive, resulting in a reduced shelf life and potency. Similarly, exposure to extreme heat also reduces the shelf life. As such, vitamin E oil should be stored under nicely-protected conditions.
Generally, manufacturers of vitamin E oil add components like glycerides, and consequently, vitamin E content may be in the range of 18-20%. The IU value of the oil (International Units, 100 IU is equal to 67 mg for all-natural vitamin E and 45 mg for synthetic) may vary from manufacturer to manufacturer, based on the type of tocopherol present and the % in the oil. For instance, oil processed from soya will be rich in gamma-tocopherol.
Synthetically produced vitamin E oil comes in the form of esters of tocopherols, mostly acetates and succinates. The esters are more resistant to oxidation throughout storage than unesterified tocopherols. These are primarily utilized in pharmaceutical formulations and meals formulations to fortify meals. 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.
