Vitamin E

Vitamin E

Vitamin Eis a key fat-soluble antioxidant that activates the immune system and has cardioprotective and anticoagulant effects. Vitamin E is considered the most active antioxidant that protects cell membranes from free radicals. The oxidized form of the vitamin can react with hydrogen donors, for example, ascorbic acid, and return to the reduced form. Vitamin E controls the biosynthesis of ubiquinone (coenzyme Q₁₀) – an antioxidant and component of the mitochondrial respiratory chain, the synthesis of nucleic acids, myosin and calcium ATPase, necessary for the contraction of muscle tissue, catalase and peroxidase involved in the neutralization of peroxides , as well as heme (the formation of red blood cells), which is part of hemoglobin and myoglobin. Under the influence of vitamin E, protein synthesis occurs: collagen, contractile proteins in skeletal, smooth muscles and myocardium, proteins of the mucous membranes and placenta, enzymes and gonadotropic hormones. Vitamin E has the ability to inhibit the activity of lysosomal phospholipase A2, which destroys phospholipids in cell membranes. It also reduces insulin and triglyceride levels, blood viscosity, preventing heart attacks and the development of atherosclerosis. Vitamin E eases the severity of menopausal symptoms.

Vitamin E (ɣ-fraction of tocopherol) from natural vegetable oils has a gestagenic effect. Back in 1922, vitamin E was isolated as a substance that determines sexual behavior and reproductive function. Tocopherols increase blood supply to the reproductive organs and stimulate the production of progesterone in the ovaries. Food contains insufficient amounts of vitamin E, so it must be regularly introduced into the body as part of vitamin preparations.

Vitamin Eis made from high-quality, environmentally friendly plant materials and is d-alpha tocopherol.