Vitamin E CAS No is 59-02-9

Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols. This variant of vitamin E can be found most abundantly in wheat germ oil, sunflower, and safflower oils. It performs its functions as antioxidant in what is known by the glutathione peroxidase pathway. Vitamin E has many biological functions. Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. "Vitamin E" is the collective name for a group of fat-soluble compounds with distinctive antioxidant activities.
The body forms ROS endogenously when it converts food to energy, and antioxidants might protect cells from the damaging effects of ROS. The body is also exposed to free radicals from environmental exposures, such as cigarette smoke, air pollution, and ultraviolet radiation from the sun. ROS are part of signaling mechanisms among cells. Vitamin E is a fat-soluble antioxidant that stops the production of ROS formed when fat undergoes oxidation. Scientists are investigating whether, by limiting free-radical production and possibly through other mechanisms, vitamin E might help prevent or delay the chronic diseases associated with free radicals.
Food additives, including both natural and synthetic are found in almost all of the packaged food available in the grocery stores, but not all of them ar safe. Some food additives do have the potential to be harmful, and thus should be avoided. Food additives are important in the processed food world that we live in today. I understand this and appreciate the need for them in some food items as the consumer is demanding processed, longer lasting foods that can travel overseas constantly.

Others: Chitosan                    Chondroitin Sulphate