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Vitamin E

Vitamin E is the collective term for a group of fat-soluble substances, also called tocol and tocotrienol derivatives, which have the biological activity of alpha-tocopherol. Particularly rich in vitamin E are cereal germs and vegetable oils, but also nuts and various vegetables.

The effects of tocopherols are manifold. For example, they have an antioxidant effect and can thus protect against peroxidation of polyunsaturated fatty acids in membrane lipids and oxidative stress. Furthermore, anti-inflammatory, immunomodulatory and antithrombotic effects of vitamin E are discussed.

Dietary deficiency of vitamin E is rare in humans and generally occurs only in the context of disease. Some studies indicate that uncontrolled supplementation of high amounts of vitamin E may increase the risk of stroke (at doses between 130 and 200 milligrams (mg)/day) and prostate cancer (at 268 mg/day).

Proposed maximum level for the addition of vitamin E to food supplements (per daily dose of an individual product)

In order to provide consumers with significant additional nutrient intake via food supplements when needed and at the same time protect well-supplied people from excessive intake, the German Federal Institute for Risk Assessment (BfR) recommends not adding more than 30 mg of vitamin E per daily dose to a food supplement.

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