Vitamin E Oil699322
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, exactly where vitamin E protects the skin from ultraviolet radiation. Vitamin E-rich foods, when taken, can straight travel to the skin cell membranes and shield the skin.
Vitamin E comes in the type of gels, capsules and oils. Oils and gels can be applied topically to help shield the skin and also for scars. Vitamin E contains alpha-tocopherol, either 100 % pure or mixed. Alpha-tocopherol in its all-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 reduced shelf life and potency. Similarly, exposure to intense heat also reduces the shelf life. As such, vitamin E oil should be stored below nicely-protected conditions.
Usually, manufacturers of vitamin E oil add components like glycerides, and therefore, vitamin E content may be in the variety of 18-20%. The IU worth of the oil (International Units, one hundred IU is equal to 67 mg for all-natural vitamin E and 45 mg for synthetic) may differ 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 created vitamin E oil comes in the form of esters of tocopherols, mainly acetates and succinates. The esters are much more resistant to oxidation throughout storage than unesterified tocopherols. These are primarily used 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.
