Vitamin E Oil7799146
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 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 consists of alpha-tocopherol, either 100 % pure or mixed. Alpha-tocopherol in its all-natural type 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 3 years. When exposed to air, it reacts with oxygen and hence 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 should be stored below well-protected conditions.
Usually, 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 differ from manufacturer to manufacturer, based on the kind of tocopherol present and the percent 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, mainly acetates and succinates. The esters are more resistant to oxidation during storage than unesterified tocopherols. These are primarily utilized in pharmaceutical formulations and food 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.
