The term vitamin E describes a family of eight related, fat-soluble molecules. A sufficient intake of vitamin E (alpha-tocopherol) is important as it functions as an antioxidant, protecting cells, tissues, and organs from the oxidative stress caused by ‘free radicals’. Free radicals are responsible for the aging process and can lead to various health conditions such as heart disease and inflammatory diseases. Vitamin E in oil and dry forms are suitable for all food and dietary supplement applications
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The number of clinical studies and publications for vitamin E are on the rise. Learn more about the health benefits and the latest science behind vitamin E.
The European Food Safety Authority (EFSA), which provides scientific advice to assist policy makers, has confirmed that clear health benefits have been established for the dietary intake of vitamin E in contributing to:
This health claim is authorized in the EU with specific conditions of use.