Vitamin E prevents oxygen from converting to toxic peroxide free radicals, maintains muscle and nerve function, brings nourishment to cells, strengthens capillary walls and protects red blood cells from being destroyed by poisons, such as hydrogen peroxide, in the blood. It also promotes healthy immune function and decreases platelet aggregation (thins blood).
Vitamin E (alpha tocopherol) was first isolated from plant oils. Tocopherols are the primary fat-soluble antioxidants that help minimize the effects of free-radicals.
Of the four compounds - designated as alpha, beta, delta and gamma tocopherols - alpha tocopherol has the greatest nutritional and biological value. Vitamin E (alpha tocopherol) may help:
- Prevent polyunsaturated fatty acids from breaking down and combining with substances that may harm the body. As a result, fats and oils containing vitamin E are less likely to turn rancid than those without vitamin E.
- Prevent oxygen from converting to toxic peroxide free radicals.
- To maintain muscle and nerve function.
- Bring nourishment to cells.
- Strengthen capillary walls.
- Protect red blood cells from being destroyed by poisons, such as hydrogen peroxide, in the blood.
- Promote healthy immune function.
- Decrease platelet aggregation (thins blood).