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What is vitamin E acetate?

    Vitamin E acetate, also called vitamin E acetate, is a dry form of vitamin E. The acetate form is more stable than unesterified vitamin E. The dry vitamin E acetate differs from the oily form in that the latter has no immediate antioxidant properties. Antioxidants are nutrients found in many natural foods that help prevent cell aging and play an important role in fending off free radical damage.

    Free radicals are formed by natural metabolic processes and they damage the body’s cells, causing some life-threatening diseases such as coronary arteries and various cancers. Increased intake of this vitamin can reduce the risk of diseases including cataracts and weakened immune systems. Since vitamin E acetate is a fat-soluble nutrient, its proper absorption requires the assistance of some dietary fats. Acetate is cleared when absorbed in the gut, activating antioxidant activity.

    Vitamin E is important for maintaining good health. In addition to its antioxidant activity, vitamin E helps prevent damage to blood cells and prevent recurrent and spontaneous abortion as a result of the reproductive process. Women hoping to become pregnant are often advised to consume this nutritional supplement in moderation, as it can help with infertility. People living in highly polluted areas should take vitamin E acetate to protect their health.

    Deficiencies are rare because many foods contain vitamin E acetate. Wheat germ and wheat germ oil are generally considered to be the most abundant sources of vitamin E acetate. In addition, soybeans, whole grains, legumes, seeds, nuts and green leafy vegetables are also good food sources. Many health organizations and medical organizations have confirmed that getting this vitamin E from food is the best option. But to be clear, 90 percent of vitamin E is removed from refined grains.

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