• Relevance of vitamin E in human nutrition
    • Vitamin E is a strong antioxidant; it prevents the propagation of lipid peroxidation, and protects proteins and DNA from oxidative damage.
    • Vitamin E’s potential to prevent oxidation of lipoproteins (HDL, LDL) suggests a protective role in cardiovascular function.
    • Epidemiological studies found positive associations between vitamin E intake and reduced risk for cardiovascular disease.

    At higher doses, the following health benefits were observed:

healthbenefits

 

  • Vitamin E deficiencies and its implications
    Vitamin E deficiency is rare, as vitamin E is retained in the body very efficiently. Deficiency can occur due to disease or genetic mutation of the αTTP gene (AVED syndrome). Deficiency symptoms are neurological symptoms, including impaired balance and coordination (ataxia), injury to the sensory nerves (peripheral neuropathy), muscle weakness (myopathy), and damage to the retina of the eye (pigmented retinopathy).

  • Optimum intake of vitamin E
    D-A-CH Reference values differentiate on age and people with specific demand: 

Tocopherol (vitamin E)

Dosage

mg equivalent 1.2/per day

Age/gender

 

m

f

Infants

0 to 4  months

3

3

           

4 to 12 months

4

4

Children

1 to 4  years

6

5

 

4 to 7  years

8

8

 

7 to 10 years

10

9

 

10 to 13 years

13

11

 

13 to 15 years

14

12

 

15 to 19 years

15

12

Adolescants and adults

19 to 25 years

15

12

 

25 to 51 years

14

12

 

51 to 65 years

13

12

 

65 years and older

12

11

Pregnancy from month 4

   

13

Nursing mothers

   

17

 

  • Applications of vitamin E in human nutritionapplications

  • Solutions by the industry
    Since the modern diet is not particularly high in vitamin E, many consumers rely heavily on supplements and fortified foods to cover their daily requirements of vitamin E.
    Vitamin E is by its nature fat soluble and somewhat sensitive to degradation by light and processing. In order to ensure vitamin E can be used many different supplement, food and beverage applications, the industry has created a multitude of specific product formulations that protect the vitamin E during storage and processing and then ensure that it can be effectively released into the body once ingested.
    The nutrition industry is also dedicated to furthering our understanding of the role of vitamin E and other key nutrients in health and wellbeing, and continues to invest in science in this area.