Description
Vitamin E is a group of eight fat-soluble vitamins, including four tocopherols and another four tocotrienols. It is one of the most important antioxidants. It is insoluble in water, but soluble in fats and organic solvents such as ethanol. Its activity is significantly reduced when fried. It is stable to heat and acidity, but unstable to alkalinity. It is sensitive to oxygen but not to heat. Vitamin E deficiency is rare and is usually caused by underlying problems in digesting dietary fat rather than a lack of vitamin E in the diet, which can cause neurological diseases. Vitamin E is also a fat-soluble antioxidant that protects cell membranes from damage by reactive oxygen species.
