VITAMIN E
Introduction
Vitamin E, also known as tocopherol, is an antioxidant and nutritional agent with excellent performance. At the same time, it has the characteristics of high biological activity and safe eating. It is widely used in medicine, health care products, food, cosmetics and other fields.
Physicochemical properties
Vitamin E is A slightly yellow to yellow or yellow-green clarified viscous liquid, almost odourless, and the colour gradually darkens when exposed to light. The natural type will cure and melt at about 25℃. It is a fat-soluble vitamin with a total of 8 kinds in nature. Chemicalbook is divided into 4 types of tocopherols and 4 types of triene tocopherols. What we usually call vitamin E refers to α-tocopherol, which is a slightly yellow-green transparent and viscous liquid, easily soluble in organic solvents, insoluble in water, stable to heat, extremely unstable to oxygen, and very easy to be oxidised.
Physiological functions
Vitamin E is a basic nutrient whose exact function is unknown. It is an antioxidant. It can be combined with selenium in the diet to prevent polyunsaturated fatty acids in membranes and other cell structures from free radical damage; protect red blood cells from haemolysis, and protect nerves and muscles from Chemicalbo Ok oxygen free radical damage, maintain the normal development and function of nerves and muscles. It may also be an auxiliary factor of some enzyme systems. This product participates in some metabolic reactions in the body, which can counteract the peroxidation of free radicals, anti-ageing, protect the skin, enhance ovarian function, and prevent habitual abortion.
