E — oil-soluble vitamin which remains in fatty tissues of a body, reducing the need for consumption of large amounts of vitamin. Signs of deficiency of oil-soluble vitamins are shown not at once therefore it is difficult to diagnose it.
Tocopherol — the main antioxidant in food. Except vitamin E, from antioxidants vitamin C and beta carotene are most known.
According to modern standards, the daily consumption rate of vitamin E is about 10 mg. These figures belong to d-α-токоферолу which is a natural look and has the highest activity. The most widespread type of vitamin E used in the food industry is dl-α-токоферол, a synthetic form of vitamin E. The efficiency of effect of synthetic vitamin E is a little more than a half of efficiency of its natural analog.
Value:
- Is the main nutritious substance-antioxidant
- Slows down process of cell aging owing to oxidation
- Improves food of cages
- Strengthens walls of blood vessels
- Prevents formation of blood clots and promotes their resorption
- Strengthens a myocardium
Vitamin E is present at many products, especially some fats and oils are rich with it. In particular, it contains in the following products: nuts, oils, spinach, sunflower oil and sunflower seeds, whole grains, salmon, liver, egg yolk, oats.
Contains in vegetable and creamy oils, greens, milk, eggs, a liver, meat and also germs of cereals. As nutritional supplement it is designated as E306 (mix of tokoferol), E307 (α-tocopherol), E308 (γ-tocopherol) and E309 (δ-tocopherol).
Participates in biosynthesis of proteins, proliferation of cages, cellular respiration and other processes of metabolism in cages.
Vitamin E prevents formation of blood clots and promotes their resorption. It also improves fertility, reduces and prevents inflows during the climacteric period. Vitamin E is also used in cosmetology for preservation of youth of skin, it promotes healing of skin and reduces risk of formation of cicatricial fabric. Besides, tocopherol helps at treatment of eczema, ulcers of skin, herpes and depriving. Vitamin E is very important for red blood cells, it improves breath of cages and strengthens endurance.
At intake as medicine or together with food in digestive tract is affected by bilious acids (emulsifiers of any oil-soluble vitamins). After absorption to the blood course by simple diffusion, vitamin E as a part of a hilomikron with current of blood is transported in a liver where it is deposited, and further from a liver is distributed on other fabrics and bodies. Not soaked up tocopherol is removed with a stake, and products of his metabolism (in the form of tokoferonny acid and its water-soluble glyukuronid) — with urine.
α-tocopherol hypoavitaminosis as main antioxidant system of an organism leads to vitamin A metabolism violation (tocopherol — the stabilizer of a nonlimiting side chain of Retinolum) and also to violations in cell membranes as vitamin E — the sterichesky stabilizer of a phospholipidic layer of biological membranes. And it in turn leads to violation of transport of oxygen, infertility, etc. (owing to degradation of membranes of erythrocytes and testicles respectively).
It is also necessary to notice that hypo - and hyper avitaminous states at preservation of normal functions of an organism do not meet at the person. They can be observed at various diseases — such as cirrhosis, hepatic lipodistrofiya, etc.
The shortage of vitamin E can serve as one of the reasons of slackness and an anemia.
Also the shortage of B1 vitamin can be the reason of weakness and slackness