Vitamin E is benefit for body

Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols. It is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation. Vitamin E has many biological functions. So far, most studies about vitamin E have supplemented using only alpha-tocopherol, but doing so leads to reduced serum gamma- and delta-tocopherol concentrations.
Naturally occurring vitamin E exists in eight chemical forms that have varying levels of biological activity. As a result, blood and cellular concentrations of other forms of vitamin E are lower than those of alpha-tocopherol and have been the subjects of less research. In addition to its activities as an antioxidant, vitamin E is involved in immune function and.
Vitamin E is a fat-soluble vitamin with antioxidant properties. Vitamin E supplements are available in natural or synthetic forms. Food additives are used to enhance the taste, texture, shelf life and nutritional properties of food. As consumer interest in this subject, so often misunderstood, is growing late, then we present some key facts about various food additives.
Vitamin E is a vitamin that dissolves in fat. It is found in many foods including vegetable oils, cereals, meat, poultry, eggs, fruits, vegetables, and wheat germ oil. Some members of the vitamin E family are called tocopherols. These members include alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol. Vitamin E helps prevent oxidative stress by working together with a group of nutrients that prevent oxygen molecules from becoming too reactive.

Others: Vitamin B12        Vitamin B2