Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ -tocopherol is the most common in the North American diet. γ -Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. In the North American diet, α -tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils
· As an antioxidant, vitamin E acts as a peroxyl radical scavenger, preventing the propagation of free radicals in tissues, by reacting with them to form a tocopheryl radical, which will then be reduced by a hydrogen donor (such as vitamin C) and thus return to its reduced state.
· As an enzymatic activity regulator, for instance, protein kinase C (PKC), which plays a role in smooth muscle growth, can be inhibited by α -tocopherol.
· Vitamin E also has an effect on gene expression. Macrophages rich in cholesterol are found in the atherogenetic tissue.
· Vitamin E also plays a role in neurological functions, and inhibition of platelet aggregation
· Vitamin E also protects lipids and prevents the oxidation of polyunsaturated fatty acids.
|Appearance||Slightly Yellow,Clear,Viscous Oil||Qualified|
|Assay by G.C||98.0%~101.0%||98.0%|
|Absorbance in ethano|
| At about 284nm(max.) ||42.0-45.0||43.8|
| At about 254nm(min.)||7.5-9.0||8.3|
|Acidity||max.1.0mL of 0.1N NaOH||0.05mL|
|Total Plate Count||≤1000cfu/g||Conforms|
|Yeast & Mold||≤100cfu/g||Conforms|
|E.Coli||Negative (In 10g)||Non-detected|
|Salmonella||Negative (In 25g)||Non-detected|
|Heavy Metals||max. 10ppm||Less than 5ppm|
|Arsenic||max. 3ppm||Less than 1ppm|
|Free Tocopherol||max. 1.0%||1.0%|
|Organic Volatile Impurities||Meets USP Requirements||Qualified|
|( Actual Tested Results: Comply With USP32 Standard )|
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