What is vitamin E?

Vitamin E is the umbrella term for eight fat-soluble compounds, divided into four tocopherols and four tocotrienols. Vitamin E acts as an important cell protector in the body, especially in the brain and nervous system.

In the blood, vitamin E is bound to specific transport proteins and thus reaches the organs and tissues. The liver, fatty tissue and muscles can store larger amounts of vitamin E. Vitamin E can cross the blood-brain barrier and protect the central nervous system in its function as an antioxidant. It neutralizes free radicals, which can cause cell damage as reactive oxygen molecules. In this way, vitamin E can reduce the risk of inflammation and chronic diseases, strengthen the immune system and reduce oxidative stress.

Several genes are responsible for the absorption, transport and processing of vitamin E in the body. Genetic variants of these genes influence vitamin E metabolism and can impair the protective effect of vitamin E against oxidative stress.

A vitamin E deficiency manifests itself in nervousness, increased irritability, neurological disorders, physical exhaustion, muscle weakness, impaired vision, visible signs of ageing, increased susceptibility to inflammation, a tendency to allergies and chronic infections.

Examples of foods rich in vitamin E:

Good to know

Under normal conditions, a cell is attacked around 10,000 times a day by free radicals. These are in search of electrons and act quite aggressively. Whether the cell has to give up an electron and becomes unstable in the process depends on its protective system. Cell protection is the task of antioxidants, with vitamin E and other helpers being right at the forefront and protecting the cell walls.

What Does Genetics Have to Do with It?