Common Name	Vitamin-E
CAS Number	14638-18-7
Molecular Weight	1099.62000
Density	N/A
Boiling Point	625.8ºC at 760mmHg
Molecular Formula	C66H106CaO10
Melting Point	N/A
MSDS	N/A
Flash Point	187ºC

Boiling Point	625.8ºC at 760mmHg
Molecular Formula	C66H106CaO10
Molecular Weight	1099.62000
Flash Point	187ºC
Exact Mass	1098.74000
PSA	151.32000
LogP	15.14020
Vapour Pressure	1.58E-16mmHg at 25°C

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1.What is Ferrous Gluconate?

Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. Vitamin E is the collective name for a group of fat-soluble compounds with distinctive antioxidant activities. Naturally occurring vitamin E exists in eight chemical forms (alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol) that have varying levels of biological activity. Alpha- (or α-) tocopherol is the only form that is recognized to meet human requirements. Serum concentrations of vitamin E (alpha-tocopherol) depend on the liver, which takes up the nutrient after the various forms are absorbed from the small intestine. The liver preferentially resecretes only alpha-tocopherol via the hepatic alpha-tocopherol transfer protein; the liver metabolizes and excretes the other vitamin E forms . As a result, blood and cellular concentrations of other forms of vitamin E are lower than those of alpha-tocopherol and have been the subjects of less research. Antioxidants protect cells from the damaging effects of free radicals, which are molecules that contain an unshared electron. Free radicals damage cells and might contribute to the development of cardiovascular disease and cancer. Unshared electrons are highly energetic and react rapidly with oxygen to form reactive oxygen species (ROS). The body forms ROS endogenously when it converts food to energy, and antioxidants might protect cells from the damaging effects of ROS. The body is also exposed to free radicals from environmental exposures, such as cigarette smoke, air pollution, and ultraviolet radiation from the sun. ROS are part of signaling mechanisms among cells. Vitamin E is a fat-soluble antioxidant that stops the production of ROS formed when fat undergoes oxidation. Scientists are investigating whether, by limiting free-radical production and possibly through other mechanisms, vitamin E might help prevent or delay the chronic diseases associated with free radicals. In addition to its activities as an antioxidant, vitamin E is involved in immune function and, as shown primarily by in vitro studies of cells, cell signaling, regulation of gene expression, and other metabolic processes. Alpha-tocopherol inhibits the activity of protein kinase C, an enzyme involved in cell proliferation and differentiation in smooth muscle cells, platelets, and monocytes. Vitamin-E-replete endothelial cells lining the interior surface of blood vessels are better able to resist blood cell components adhering to this surface. Vitamin E also increases the expression of two enzymes that suppress arachidonic acid metabolism, thereby increasing the release of prostacyclin from the endothelium, which, in turn, dilates blood vessels and inhibits platelet aggregation .

2.What are Vitamin E Intakes and Status?

Three national surveys—the 2001–2002 National Health and Nutrition Examination Survey (NHANES), NHANES III (1988–1994) , and the Continuing Survey of Food Intakes by Individuals (1994–1996) —have found that the diets of most Americans provide less than the RDA levels of vitamin E. These intake estimates might be low, however, because the amounts and types of fat added during cooking are often unknown and not accounted for. The FNB suggests that mean intakes of vitamin E among healthy adults are probably higher than the RDA but cautions that low-fat diets might provide insufficient amounts unless people make their food choices carefully by, for example, increasing their intakes of nuts, seeds, fruits, and vegetables. The 1999–2000 NHANES found that 11.3% of adults took vitamin E supplements containing at least 400 IU .

3.Which foods are highest in vitamin E?

Vitamin E is found naturally in a variety of foods. The best food sources of vitamin E include nuts, seeds, vegetable oils, leafy green vegetables, and fortified cereals. Vitamin E-Rich Foods Wheat germ oil: 21.8 mg per tablespoon (or 135% of your daily value) Sunflower seeds: 7.4 mg per one-ounce serving (or 49% of your daily value) Almonds: 7.4 mg per one-ounce serving (or 49% of your daily value) Avocados: 4.2 mg per avocado (or 28% of your daily value) Trout: 4 mg per average trout (or 26% of your daily value) Spinach: 3.7 mg per one-cup serving (or 25% of your daily value) Butternut squash: 2.6 mg per one-cup serving (or 18% of your daily value) Kiwi fruit: 2.6 mg per one-cup serving (or 18% of your daily value) Broccoli: 2.3 mg per one-cup serving (or 15% of your daily value) Olive oil: 1.9 mg per tablespoon (or 13% of your daily value) Shrimp: 1.9 mg per 3-ounce serving (or 13% of your daily value)

4.Should I take vitamin E in the morning or at night?

If you choose to take a vitamin E supplement, there is some evidence that taking vitamin E in the evening reduces mortality from cardiovascular disease. Since vitamin E is a fat-soluble vitamin, it is probably more important to take it with some fat so that it is absorbed well by your body.