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Vitamin E

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A fat-soluble vitamin that is obtained from corn oil, soybean oil, margarine, and dressings


Vitamin E is a fat-soluble compound that is essential in many biological processes. It acts as an antioxidant. It scavenges peroxyl radicals and disables the production of free radicals in tissues. It does so be reacting with them forming a tocopheryl radical, which when reduced by vitamin C and other hydrogen donor, returns to its reduced state.1 Furthermore, it can incorporate into cell membrane since it is fat-soluble. Vitamin e is also involved in enzymic activities. For instance, it regulates protein kinase C. Its vitamer α-tocopherol can inhibit smooth muscle growth activity of protein kinase C. It does so by stimulating the dephosphorylation enzyme, phosphatase 2A that cleaves the phosphate group from protein kinase C, deactivating the latter. Vitamin E also has an effect on gene expression. α-tocopherol was observed to downregulate the expression of CD36 scavenger receptor gene.2 Vitamin E is found in many fruits, vegetables, nuts and seeds.

See also:

1 Traber MG, Stevens JF; Stevens (2011). "Free Radical Biology and Medicine – Vitamins C and E: Beneficial effects from a mechanistic perspective". Free Radical Biology and Medicine 51 (5): 1000–13.
2 Devaraj S, Hugou I, Jialal I; Hugou; Jialal (2001). "-Tocopherol decreases CD36 expression in human monocyte-derived macrophages". J Lipid Res 42 (4): 521–527.