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Like vitamin A, D and K, vitamin E is soluble in fats and that is why it should be consumed with a fat-rich meal, e.g. meals with olive oil, avocado and coconut oil.
Vitamin acts synergistically with selenium and vitamin A and C which can be added to supplementation to increase antioxidant effects. Vitamin E is excreted through the urine. Because of that, we should not worry about overdosage during longer supplementation periods.
Vitamin E (tocopherol) is a fat soluble. Due to its antioxidant action, it is a protection of other vitamins (e.g. Vitamins A). Protects the body against free radicals, strengthens the walls of blood vessels and its capacity, causing their dilation and dissolution of blood clots. With the reduction of coagulation, it is used as an antiatherogenic medicine, it allows for the proper course of pregnancy. In cooperation with selenium it slows the ageing process of cells, strengthening connective tissue. In the food it is present in whole-grain bread, sprout and grains, vegetable oils (soybean, sunflower), soya beans and sunflower seeds, vegetable fat and hen egg yolks. Also it is used in sports medicine in the form of nutrients and supplements.
Vitamin E deficiency reduces building of red blood cells, results in changes in muscle and disorders of pregnancies.
Dosage: for children, 0.5 mg / 1 kg of weight; for adults 10-30 mg per day.