Why Supplement With Vitamin E?
The term "vitamin E" does not refer to a single molecule but rather encompasses two classes of molecules with similar structures and antioxidant properties, forming a family of eight substances. Tocopherols constitute the most abundant form of vitamin E in the body, comprising four different forms (α-, β-, γ-, and δ-tocopherol). Tocotrienols, though present in smaller quantities, also exist in four different forms (α-, β-, γ-, and δ-tocotrienol). While both tocopherols and tocotrienols can be obtained from the diet, α-tocopherol is the primary form of vitamin E found and maintained in the body, attributed to the specificity of a transport protein for α-tocopherol.
Foods such as nuts, seeds, and vegetable oils tend to be highest in vitamin E, specifically alpha-tocopherol. What most don't recognize is the foods highest in vitamin E are also highest in PUFA, where vitamin E acts as a natural antioxidant factor.
Polyunsaturated fatty acids (PUFA) are a form of unsaturated fatty acids that are unstable and easily susceptible to oxidative stress. Since PUFAs are unstable in the presence of oxygen, they are well-known to suppress the metabolism and cause issues such as accelerated aging, hormonal imbalance, digestive distress, liver damage, cell destruction, inflammation, insulin resistance, and more.
While some may contend that individuals can acquire sufficient vitamin E from food, the truth is that an estimated >90% of Americans do not consume adequate dietary vitamin E. Modern processing techniques have left vegetable and seed oils practically devoid of vitamin E, making them concentrated sources of PUFA, thereby further increasing the need for vitamin E intake. In such circumstances, a vitamin E isolate becomes relevant. *
Foods such as nuts, seeds, and vegetable oils tend to be highest in vitamin E, specifically alpha-tocopherol. What most don't recognize is the foods highest in vitamin E are also highest in PUFA, where vitamin E acts as a natural antioxidant factor.
Polyunsaturated fatty acids (PUFA) are a form of unsaturated fatty acids that are unstable and easily susceptible to oxidative stress. Since PUFAs are unstable in the presence of oxygen, they are well-known to suppress the metabolism and cause issues such as accelerated aging, hormonal imbalance, digestive distress, liver damage, cell destruction, inflammation, insulin resistance, and more.
While some may contend that individuals can acquire sufficient vitamin E from food, the truth is that an estimated >90% of Americans do not consume adequate dietary vitamin E. Modern processing techniques have left vegetable and seed oils practically devoid of vitamin E, making them concentrated sources of PUFA, thereby further increasing the need for vitamin E intake. In such circumstances, a vitamin E isolate becomes relevant. *
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