Vitamin E

Vitamin E 

 

Vitamin E is a class of fat-soluble compounds with antioxidant activity, essential for human health, mainly sourced from vegetable oils and nuts. Vitamin E is not a single substance, but a collective term for multiple structurally similar compounds, among which α-tocopherol has the strongest biological activity and is also the main indicator for measuring the nutritional level of vitamin E.

Solubility

Insoluble in water, but easily soluble in organic solvents such as ethanol, ether, and vegetable oils. Its fat-soluble nature dictates that it must be taken with fat to be absorbed - the absorption rate increases with dietary fat content, and is only 10%-20% when fasting.

Stability

Relatively stable to heat, but sensitive to light, oxygen, and high temperatures (above 200℃). Prolonged exposure tends to cause oxidation and inactivation. Therefore, foods or supplements containing vitamin E need to be stored in light-proof and sealed containers, and are often used synergistically with vitamin C (a water-soluble antioxidant) to enhance stability.