Vitamin E

Vitamin E, also known by the name Tocopherol, is a liposoluble vitamin that is active in the lipid phase of the human body, such as cell membranes and lipoproteins. The bioavailability of this vitamin is highest in foods like seed oils, derived from e.g. wheat germ, maize, soy and sunflower, as well as milk, fruit (e.g. avocado), vegetables (e.g. carrots), and animal fats (e.g. butter).

Tocopherol is resistant to heat and acidity, but can be destroyed due to exposure to light, or by contact with oxygen, lead or iron. Certain preparation, manufacturing and storage procedures, such as freezing or frying, also seriously affect the concentrations of this vitamin. Therefore, the vitamin is often stored in hermetically sealed and non-translucent packaging, so that no oxygen or sunlight are allowed to influence its quality.

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