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Natural E Natural E

Vitamin E is a major antioxidant and the primary defense against lipid peroxidation. It is particularly important in protecting the body’s cells from free radical/oxidative damage. These protective benefits are achievable with supplemental intakes higher than what is normally consumed in the average diet.

From the FDA's website: "Some scientific evidence suggests that consumption of antioxidant vitamins may reduce the risk of certain forms of cancer. However, FDA has determined that this evidence is limited and not conclusive."

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Since 2005
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Natural E Natural E 1000 100 softgels
Now Foods
£ 25.42

Natural E 1000 100 softgels

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£ 25.42
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Description

Vitamin E is a major antioxidant and the primary defense against lipid peroxidation. It is particularly important in protecting the body’s cells from free radical/oxidative damage. These protective benefits are achievable with supplemental intakes higher than what is normally consumed in the average diet.

From the FDA's website: "Some scientific evidence suggests that consumption of antioxidant vitamins may reduce the risk of certain forms of cancer. However, FDA has determined that this evidence is limited and not conclusive."

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Composition

Composition

Container size: 100 softgelsServing size: 1 softgelServings per container: 100
per 1 softgelamount%DV
Calories10
Calories from Fat10
Total Fat1 g2%*
Vitamin E (as unesterified d-alpha Tocopherol plus Mixed Tocopherols1,000 IU3333%
d-beta
d-delta and d-gamma Tocopherol) (Non-GMO)

Other ingrednients

Softgel Capsule (gelatin, water, glycerin) and Organic Extra Virgin Olive Oil. Contains soy (non-GMO).

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Calories

Information

Calories are the conventional name of the unit expressing the energy value of food, the demand and energy expenditure in human body, which in fact is 1 kilocalorie (1 kcal). 1 kilocalorie is the amount of thermal energy required to heat 1 g of water and 1 degree Celsius. The SI unit of thermal energy is 1 joule (1J), equal to approximately 4,185 kcal.
The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents. Most often Atwater equivalent is used: ratio for protein 4 kcal / g, for carbohydrates 4kcal / g, and for fat - 9kcal / g.
The energy value carried out with the so-called. "Caloric bomb" is equivalent to the physical energy, amounting to 4.1 kcal per 1 g carbohydrate to 5.65 kcal per 1 g protein, 9.45 kcal per 1 g of fat.
Nutritional value, determines the suitability of a food product for realizing life functions of human, the higher it is - the higher bioavailability and lower quantity for consumption for obtaining the effects.

 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

Vitamin E

Information

Vitamin E (tocopherol) is a fat soluble. Due to its antioxidant action, it is a protection of other vitamins (e.g. Vitamins A). Protects the body against free radicals, strengthens the walls of blood vessels and its capacity, causing their dilation and dissolution of blood clots. With the reduction of coagulation, it is used as an antiatherogenic medicine, it allows for the proper course of pregnancy. In cooperation with selenium it slows the ageing process of cells, strengthening connective tissue. In the food it is present in whole-grain bread, sprout and grains, vegetable oils (soybean, sunflower), soya beans and sunflower seeds, vegetable fat and hen egg yolks. Also it is used in sports medicine in the form of nutrients and supplements.
Vitamin E deficiency reduces building of red blood cells, results in changes in muscle and disorders of pregnancies.
Dosage: for children, 0.5 mg / 1 kg of weight; for adults 10-30 mg per day.


 

Mixed tocopherols

Information

Mixed tocopherols - a method of complementing vitamin E, commonly used in supplementation, encompassing tocopherols and tocotrienols. The compounds from the group of vitamin E belong to the substances soluble in fats, therefore they should be taken with fats.

The main activity of vitamin E in the organism is its activity as antioxidant. It demonstrates the ability to neutralize free radicals and consequently to reduce oxidative stress. In this way, it positively influences the state of tissues of the organism. Supplementation with antioxidants is indicated as an effective method of delaying the signs of aging and it may demonstrate anticancer properties. Apart from this, supplementation with vitamin E, thanks to its antioxidant properties, positively influences the absorption of some other biologically active compounds.

Supplementation with vitamin E also demonstrates cardioprotective properties. Its proper concentration in blood prevents the pathological breakdown of erythrocytes, increases endurance of blood vessel walls and decreases the risk of developing atherosclerosis.

For maximal absorption and effectiveness, vitamin E should not be used with vitamin K and supplements containing iron.

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