Vitamin E is also a liposoluble vitamin. This vitamin plays a role in many biological processes. It is known for its antioxidant properties contributing to the protection of cells from oxidative stress, particularly in cell membranes and lipoproteins. The vitamin is mainly found in vegetable oils such as soybean oil (560-1600 mg vit E/kg), corn oil (530-1620 mg/kg), and olive oil (50-150 mg/kg). Wholegrain cereals and nuts are also good sources of vitamin E. The reference intake is 12 mg per day.

Vitamin E has a total of 8 different forms. In the body, the most prevalent and active form is alpha-tocopherol. The natural form of vitamin E is better absorbed by the body than the synthetic form. That is why Fisher has selected "d-alpha", the natural form of vitamin E.

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