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Vitamin E

D-alpha tocopherol, DL-alpha tocopherol, D-alpha tocopheryl acetate, DL-alpha tocopheryl acetate

In food industry, the biological effect of vitamin E consists in lowering blood pressure, making capillary vessels more flexible, and protecting against heart failure.

It is a fat-soluble vitamin. It occurs in larger amounts in cereal germs, in sunflower, rapeseed, soybean oils and in green leafy vegetables. Among several isomeric varieties, the most common is natural α-tocopherol. This raw material is an ideal antioxidant that helps in preventing free radicals that can damage the skin and hair cells. It is also added to maintain product durability, because vitamin E acts as an excellent preservative. In food industry, the biological effect of vitamin E consists in lowering blood pressure, making capillary vessels more flexible, and protecting against heart failure.

Specification

CAS number 59 02 9

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