D-gamma tocopherol

Description

This vitamin is a family of eight natural compounds (four tocopherols (α, β, γ, and δ-) and four tocotrienols (α, β, γ, and δ-)) with different biological activity and antioxidant capacity. The most active form of this vitamin is α-tocopherol, which is widely distributed in nature and it is often used in vitamin supplements.

The main food sources are vegetable oils, nuts, oil seeds, wheat germ, and food products prepared with any of these ingredients (such as margarine).

The deficiency of this vitamin is rare, but it may occur in smokers (tobacco easily destroys it), people with a low dietary intake of lipids, or with a poor lipid absorption; it is also present when there is a genetic abnormality in lipoprotein synthesis. In animals, it has been demonstrated that the effects of this deficiency are associated with the lack of antioxidant protection provided by this vitamin; however, such effects have not been thoroughly proved in humans, even though they seem to be related to the development of anemia.

Vitamin E is practically classified as a nontoxic substance. Hypervitaminosis is not observed even after a high dose administration over a long time period.

Vitamin E has antioxidant activity.   It may also have anti-atherogenic, antithrombotic, anticoagulant, neuroprotective, antiviral, immunomodulatory, cell membrane-stabilizing and antiproliferative actions.   Vitamin E is a collective term used to describe eight separate forms, the best-known form being alpha-tocopherol.   Vitamin E is a fat-soluble vitamin and is an important antioxidant.