About Vitamin E

Vitamin E is a vitamin that dissolves in oil usually called as tocopherol. There are 7 types of vitamin E, that are tocopherol-alpha, tocopherol-betha, tocopherol-delta, tocopherol-epsilon, tocopherol-eta, tocopherol-gamma, and tocopherol-eta.

Tocopherol-Alfa has highest vitamin E biological value as antioxidant. Most nutrient biochemist believes that vitamin E react as antioxidant to prevents lipida from fat acid in cells from oxidizes. In modern terms, vitamin E is a free radical cleaner. Tocopherol acts as antioxidant by breaking various free radical chain reactions.

Vitamin E has multiple function.

First, vitamin E has a character as antioxidant annihilating a real dangerous free radical for artery vein.

Second function, vitamin E slows the happening of oxidation from cholesterol LDL. Oxidation from cholesterol LDL will produce oxidized LDL which also very dangerous for artery vein.

Result from some research indicates that vitamin E actions (tocopherol alpha) acts as free radical cleaner. The reality shown from result of observation that animal which lacks of vitamin E, its membrane function will become weak, produce vein cells damage, and rising of aggregation platele. Result of other research indicates that increase of vitamin E status can prevent aggregation 30 until 50%.

An evidence assuring enough that vitamin E is very effective prevents plague forming and lessens factor of the heart diseases.
Foods rich of vitamin E would be vegetable oil type. The vegetable oil comes from palm oil, peanut oil, soybean oil, sunflower seed oil, corn oil, olive oil,  cold cod, germ grist and rice, fish meat, and vegetables and fruits.

Vitamin E (alfa tokoferol) source from food :