Vitamin E [Tocopherol] - Current Status & Outlook by 2015

Vitamin E is a fat-soluble vitamin belonging to the tocopherol family of compounds, widely distributed in plants [especially cereal germ] oils. Deficiency of vitamin E in the diet leads to abnormalities in the central nervous system, muscular degeneration and infertility. Vitamin E contributes to cardiovascular health by helping to protect LDL cholesterol from oxidation which may cause cellular damage. Tocopherol is also a potent antioxidant for oils and fats and is used in the food industry for this purpose.

Synthetic vitamin E [dl-a-tocopherol] is prepared by a 3-4 stage synthesis involving the reaction of trimethylhydroquinone with isophytol to yield tocopherol. Natural vitamin E d-a-tocopherol is extracted from deodorised distilled oil [d.d.o] which is separated from vegetable [generally soya] oil after crushing.

Synthetic vitamin E is mainly used in animal feed, whereas natural vitamin E is used in pharmaceutical OTC supplements as anti-oxidant, often in combination with other anti-oxidants [a-lipoic acid.]. By 2015 the consumption will expand significantly.

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