Vitamin E (or tocopherol) is an antioxidant, fat-soluble vitamin that protects against the harmful effects of free radicals. Especially protects the cell membranes, contributing to the inhibition of aging processes.

This protective effect is achieved by vitamin E because of its high oxidising effect, the free radicals react to it faster than the cells of our body. Free radicals are generated in each cell during their metabolism which is a natural process.

For example, if your body has more intense metabolism during sport acticity, more oxygen is produced due to higher oxygen use which produces more free radicals causing fatigue and pain. Some studies have shown that vitamin E is also effective in reducing these complaints because of its antioxidant effect.

Vitamin E protects the heart because its antioxidant effect protects cardiac coronary arteries (this is cardiopulmonary blood vessels) from damage, resulting in less arteriosclerosis. It blocks platelets clashing, thus it protects against thrombosis, heart attack and stroke.

It also has a beneficial effect on our brain, because cells that protect neurons contain many fatty acids which are also exposed to the harmful effects of free radicals. Vitamin E helps maintain the right status and reduces the chanches for Alzheimer's disease.

It also supports the protective function of the immune system at many points, thus reducing the risk of infections.

Vitamin E reduces

    1. skin vulnerability,
    2. accelerates wound healing,
    3. protects red blood cells from damage.

    Vitamin E is very important for people who are exposed to air pollution because air pollution reduces absorption, and vitamin E is also beneficial in alleviating the damage caused by it.

    Its absence may result in infertility and possible sexual decline for men, and for women it may cause pregnancy problems or it can cause fetal death in the uterus.

    What is Vitamin E?

    Our main sources of vitamin E are vegetable oils, such as sunflower, wheat germ, pumpkin seeds, olive oil, corn oil, wheat germ and other cereals, hazelnuts, almonds, sweet potatoes and muesli. Among meat products of animal origin, meat, liver and eggs contain more vitamin E.

    Contrary to other fat-soluble vitamins, it is stored for a short time in the body, so regular replacement is required. In case of vitamin E deficiency 100-300 mg should be taken.

    The absorption of vitamin E is facilitated by the simultaneous consumption of vitamin C and selenium.

    There is no risk of overdose because it does not belong to the highly toxic compounds, according to some studies, the daily consumption of several thousands of milligrams does not have any adverse effects.

    However, they have been shown to increase vitamin A absorption, storage, and reduce the symptoms of vitamin A overdose. It can be taken with the anti-coagulant vitamin K and other medicines of this type, as it increases the effect, as vitamin E also has anti-coagulant activity.

    Deficiency states

    Neutral damage, possible decrease in sexual activity, damage to red blood cells.