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.

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. Soya oil has a high contents of tocopherol which degrades rapidly unless the oil is distilled. Tocopherol is separated by transesterification followed by either molecular distillation or film evaporation. The sterols find application as an ingredient in fats for cholesterol reduction ['Benecol' by Raisio]

Natural vitamin E is used in pharmaceutical OTC supplements as anti-oxidant, often in combination with other anit-oxidants [a-lipoic acid.]. By 2015 the consumption will expand significantly

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