Vitamin E is a fat-soluble vitamin present in many foods and is found in nature in eight chemical forms divided into two main categories: tocopherol (alpha, beta, gamma and delta) and tocotrienol (alpha, beta, gamma and delta), of which alpha-tocopherol is the one synthesized by the human body. It is the most powerful of the fat-soluble vitamins, and its antioxidant action protects the polyunsaturated fatty acids in plasmatic phospholipids and lipoproteins, preventing damage to cell membranes.

This important vitamin is absorbed by the intestinal mucosa, thanks also to the presence of fats introduced with the diet, and its presence in the intestine also favors the absorption of other vitamins, such as vitamin A, vitamin C and those of group B Vitamin E deteriorates very easily and is very sensitive to cooking, as heat significantly reduces its concentration. Furthermore, in the "modern" diet, excessively refined products are depleted of vitamin E, therefore it would always be better to choose foods preferably in season and/or from organic cultivation. This deficiency that we can find due to subjective imbalances or the increasingly low content of micronutrients of many foods that we find in the supermarket, means that we can have a real deficiency, which could lead to related problems of various kinds, being involved in different physiological mechanisms in our body. In our body, vitamin E acts primarily as a powerful antioxidant, protecting us against the damage caused by free radicals and food toxins, pollution, and UV rays, which can damage cell membranes made up of fatty acids and promote the onset of degenerative diseases. A vitamin that thus counteracts the effects of cellular aging, and its antioxidant power protects eyesight from damage caused by age, in particular by macular degeneration of the retina (typical of elderly subjects) and by the formation of cataracts, where it is believed that oxidative stress may play an important role.

For this reason, its integration has shown in studies to be very useful in the prevention of macular degeneration. It also has an anti-inflammatory and immune system boosting action, which counteracts the formation of nitrosamines (carcinogenic substances that form in the stomach from nitrites present in food). Several very interesting studies have shown that vitamin E has protective properties against the cardiovascular system, where it would have a certain influence in inhibiting the oxidation of "bad" LDL cholesterol and have a preventive action against arteriosclerosis, hindering the platelet aggregation and therefore the formation of blood clots, carrying out an effective vasodilator action (for which it is also indicated in hypertensive subjects). It has recently emerged that vitamin E has a neuroprotective action against oxidative stress, delaying cognitive decline and preventing the onset of degenerative diseases such as Alzheimer's disease. Its action on the skin is very important, which also sees it used in creams in the dermocosmetic field in anti-wrinkle, moisturizing and soothing products for irritated, dry, reddened and dehydrated skin. The antioxidant action of vitamin E nourishes and protects the skin from the action of free radicals which are mainly responsible for skin aging and cell damage, but also prevents damage from excessive exposure to UV rays.

It has long been commonly used in both gynecological and male infertility fields. For women it helps to balance the menstrual cycle and significantly reduces the risk of miscarriage. In the menopause phase it helps to improve annoying ailments such as hot flashes and headaches. For men, on the other hand, the antioxidant action is important, as it carries out a protective action on the spermatozoa as it acts as a contrast to the free radicals responsible for damage to the DNA of the spermatozoa.

How to use: take 4 drops (0.15 ml) once a day.