Nature's Own Vitamin E 100mg (150i.u.), a fat-soluble vitamin, is composed of a group of compounds called tocopherols and tocotrienols.

There are four tocopherols - alpha, beta, delta and gamma, and the same 4 tocotrienols.

Wheat germ oil is the source from which vitamin E was first obtained.

The vitamin is necessary for all forms of oxygen-consuming life forms.

Vitamin E is an anti-oxidant, which means it opposes oxidation of substances in the body.

Vitamin E prevents saturated fatty acids and vitamin A from breaking down and combining with other substances that may become harmful to the body.

Fat oxidation results in the formation of free radicals.

Free radicals are highly destructive molecules that can alter DNA and cause extensive damage to the body.

The vitamin B complex and vitamin C are also protected against oxidation when vitamin E is present in the digestive tract.

Fats and oils containing vitamin E are less susceptible to rancidity than those devoid of vitamin E.

It has the ability to unite with oxygen and prevent it from being converted into toxic peroxides; this leaves the red blood cells more fully supplied with the pure oxygen that the blood carries to the heart and other organs.

Vitamin E is not only an antioxidant; it is also of great importance in energy production.

It plays an essential role in cellular respiration of all muscles, especially cardiac and skeletal.

Vitamin E makes it possible for these muscles and their nerves to function with less oxygen, thereby increasing their endurance and stamina.

It also causes dilation of the blood vessels, permitting a fuller flow of blood to the heart.

Vitamin E prevents both the pituitary and adrenal hormones from being oxidised and promotes proper functioning of linoleic acid and unsaturated fatty acid.