Additional information

Vitamin E
Synonym(s): d-alpha-tocopherol, d-alpha-tocopheryl acetate, tocopherol, tocotrienol

Occurrence in food
Vitamin E is the collective term for eight naturally occurring tocopherols and tocotrienols. These fat-soluble compounds have different biological activity and synergistically complement each other in their activity spectra. High-quality vegetable oils such as rapeseed, safflower, sunflower or corn oil are suitable for meeting daily vitamin E requirements. Nuts such as almonds or hazelnuts also contain vitamin E. The bioavailability of the fat-soluble tocopherols is essentially determined by the dietary fat ingested at the same time. While long-chain unsaturated fatty acids impair absorption, it is improved by medium-chain saturated fatty acids.

Physiological effects
Antioxidant : Protects polyunsaturated fatty acids in membranes, lipoproteins and depot lipids from destruction by lipid peroxidation.
High affinity for lipid peroxyl radicals and thus acts as a radical scavenger
Pain sensation : inhibition of cyclooxygenase and leukotriene release
Blood vessels : Vasodilative by increasing NO bioavailability and as a cofactor of prostacyclin synthesis.
Antithrombotic effect through reduced release of adhesion molecules and inhibition of thrombin formation
Reduction of cholesterol and LDL oxidation and thus protection against arterial plaque deposition
Immune system: stimulation of the humoral and cellular immune response
Blood : Anticoagulation by inhibition of vitamin K carboxylation.

EFSA Health Claims
Vitamin E Helps protect cells from oxidative stress

Vitamin E as an antioxidant
Vitamin E is the collective term for eight naturally occurring tocopherols and tocotrienols. These compounds have different biological activity and synergistically complement each other in their spectra of activity. From a nutritional point of view, all eight natural isomers should preferably be supplemented, as they represent different spectra of activity. (1). As the most important fat-soluble antioxidant in the human organism and a component of all biological membranes, vitamin E is highly effective in protecting polyunsaturated fatty acids (DHA, linoleic acid, etc.) from oxidation by aggressive oxygen radicals (2). Here, vitamin E itself becomes a tocopheroxyl radical, but can be regenerated by vitamin C, ubiquinol, glutathione, and selenium (3). In the body, vitamin E acts as a natural anticoagulant by inhibiting thromboxane A2 formation and monocyte adhesion to the endothelium, increasing prostacyclin synthesis, and enhancing the bioavailability of vasodilatory nitric oxide (NO) (3)(4). In addition to its antioxidant and anticoagulant effects, vitamin E intervenes in inflammatory processes in a regulatory manner. It inhibits various enzymes of the arachidonic acid cascade (cyclooxygenase, phospholipase-A2, etc.) and reduces the unwanted connective tissue proliferation that occurs (3).

General revenue mode
Vitamin E should be taken during or after meals.
Higher dosages of vitamin E should always be combined with an appropriate amount of vitamin C. Vitamin E acts as a radical scavenger by donating electrons and becoming a radical itself. Vitamin C recycles the vitamin E radical.

References:
Micronutrient Coach® – The great BIOGENA compendium of nutrients. 4th ed. Verlagshaus der Ärzte, Editors: Dr. Christina Schmidbauer and Georg Hofstätter MSc.