Vitamin E

Nom Vernaculaire





Fat-soluble vitamin



Synthetic or plant 

Vitamin E, also called tocopherol, is a fat-soluble vitamin (soluble in the fats) found in 1922 by two Americans, Evans and Bishop. These researchers remarked that the absence of a fat-soluble factor in one's feeding provoked the death of foetus for gestating females, and sterility of the males. This factor was later identified as a vitamin, vitamin E, or Tocopherol, grom Greek tocos which significates progeny and pherein carry.

Vitamin E plays an essential role in the protection of the cells. In fact, with the action of UV radiation, age, stress or pollutants, some of our body atoms get into free radicals, which provoke chain reactions called « oxydative stress ». This oxydative stress damages, and even destroys the cells. As an antioxydant, vitamin E participates to stoping thoses chain reactions and thus contributes to the protection of the cell against oxydative stress.

The reference nutritional value of vitamin E is 12 mg. However our body produces only few vitamin E, and the later must be brought by feeding. The most important sources of vitamin E are vegetable oils (sunflower oil : 75mg/100g, colza oil : 42mg/100g), and the seeds and dried fruits (sunflower seed : 32g/100g, almond : 14g/100g). The fat fishes (sardine : 2,8mg/100g) or eggs (3mg/100g) are also good sources of tocopherol.