Vitamin E Oil9223641
Vitamin E is described as the "lightening rod" of the cell, allowing reactive molecules to strike the cell without damaging it. This is apparent in the case of skin, where vitamin E protects the skin from ultraviolet radiation. Vitamin E-wealthy foods, when taken, can directly 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 one hundred % 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 through 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 hence 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 ought to be stored under well-protected conditions.
Generally, producers of vitamin E oil add components like glycerides, and consequently, vitamin E content may be in the range of 18-20%. The IU worth of the oil (International Units, one hundred IU is equal to 67 mg for natural vitamin E and 45 mg for synthetic) may vary from manufacturer to manufacturer, depending on the type 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, mostly acetates and succinates. The esters are more resistant to oxidation during storage than unesterified tocopherols. These are mainly utilized in pharmaceutical formulations and meals formulations to fortify meals. They are packed in soft gelatin capsules. The bioavailability of these esterified tocopherols is exact same as that of unesterified ones and is measured in IU.
