The benefits of vitamin E
A re you taking the discusses the power of annatto tocotrienol, the 21st century vitamin E. Vitamin E’s benefits stem from its ability to act as a powerful protectant against free radicals. As it is fat-soluble, it can penetrate cellular membranes and readily react with harmful oxidising agents. Found in a variety of foods, vitamin E is common to many fatty plant sources, including wheatgerm oil, almond oil, grapeseed oil, and canola oil. right type of vitamin E? Dr Barrie Tan Although the benefits of vitamin E have been well documented over the last century, research efforts have focused
How do they work? Tocotrienols protect each one of our 37 trillion cells from oxidation (the process in which a cell becomes unstable). Poor diet, smoking and stress are all examples of things that cause oxidation. Over 90 per cent of oxidation protection must come from either tocotrienols or tocopherols. Tocotrienols are the better choice, as they have been shown to provide 40-60 times more protection than tocopherols. Cataracts: People with the highest dietary intake of vitamin E have a lower risk of developing cataracts. Glucose control: Vitamin E improves glucose balance, and low intakes are linked to an increased risk of type 2 diabetes. Coronary heart disease: Vitamin E prevents circulating fats from oxidation, reduces platelet clumping, and has blood-thinning and anti- inflammatory effects. Brain function: By protecting brain cells from oxidation, high levels of vitamin E are strongly associated with better cognitive scores. Osteoarthritis: A study of people with osteoarthritis found that taking 400 mg of vitamin E for six weeks reduced pain and the need for painkillers.
primarily on one half of this antioxidant family: alpha-tocopherol. And, despite this vast field of research, newer studies show that alpha-tocopherol is not the most powerful form. Instead, the tocotrienol form expresses a more versatile reactivity, with improved benefits. As we age, it is important to supplement with annatto tocotrienol, because it is the best known protector of cellular health. Where are tocotrienols found? Tocotrienols, although less commonly consumed, are naturally found in rice bran, palm, and annatto. Tocotrienols from palm were first commercialised in 1992, followed by rice tocotrienols in 1996, and culminating in the 2002 development of the finest tocotrienol ingredient yet, sourced from annatto. The annatto plant (Bixa orellana) originates from the Amazon rainforest and has been used since ancient times. The British nicknamed it “the lipstick plant”, because of its use as a natural colourant. Today it is still used in the colouring of butter, cheeses, snacks, fruit fillings, and many other foods.
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ISSUE 57 • 2020
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