Vitamin Es Perennial Appeal

By Douglas J. Peckenpaugh, Managing Editor

Vitamin E is perennially prized as an ingredient in health-and-wellness foods due to its high antioxidant value, as well as its ability to help improve circulation and eye health. This essential nutrient comprises two forms of structurally distinct antixoidants, tocopherols and tocotrienols, each of which also has four isomers (alpha, beta, gamma, delta). Together, these isomers can form the basis for a complete vitamin E complex to fortify foods and beverages. Mixed tocopherols are very powerful and natural antioxidants, and are more economical to use in comparison to alpha-tocopherol by itself," says Sam Wright IV, CEO, The Wright Group, Crowley, LA. Synthetic forms of vitamin E are indicated by a dl-" prefix on ingredient statements (e.g., dl-alpha-tocopherol").

Vitamin Es antioxidant ability to quench free radicals helps reduce oxidative damage in the body. Heart health and anticancer properties are the dominant tocopherol claims," says Wright, whereas tocotrienols have a wider range of uses, including circulatory health, stroke damage mitigation, cholesterol and other blood fats reduction, and anti-inflammatory properties."

Vegetable oils are some of the most-common natural dietary sources of vitamin Enamely soy, wheat germ and sunflower for tocopherols, and palm, rice bran and annatto for tocotrienols, notes Wright. As consumers have tried to limit fat intake over the past several decades, it is important to add back these critical nutrients," he says. Tocotrienols in particular are present in very low levels in a typical Western diet." Other food sources of vitamin E include grains, almonds, sunflower seeds, hazelnuts, peanuts, spinach, brown rice, sweet potatoes and eggs.

Research has shown that vitamin E might display some synergistic compatibility with vitamin C to help prevent lipid peroxidation. One study showed a reduced risk of total and coronary mortality with the combined use of the two vitamins (American Journal of Clinical Nutrition, 1996; 64(2):190-196).

Tocopherols and tocotrienols face few technical hurdles in foods and beverages, particularly in the wake of the development of dispersible, clear ingredient forms of the ingredients, notes Wright. They have a neutral taste and odor." He also notes that the ingredients exhibit good stability, which makes them easy to add to any food product."

Wright suggests formulators aim for at least 25% RDI per serving in a functional food. The RDI/DV for vitamin E is 30 IU of alpha-tocopherol; the DRI is 15 mg per day of alpha-tocopherol for men and women ages 14 and older per the Institute of Medicine. Research studies related to the potential benefitsand perhaps hazards, including increased risk of mortality as witnessed by some clinical investigations (Annals of Internal Medicine, 2005; 142(1):37-46)of vitamin E supplementation beyond the DRI are ongoing.