MuIti-E-400 Natural (Dry) Capsules

Multi-E 400 Natural capsules, provided by Douglas Laboratories, contain a vitamin E formula of natural d-alpha tocopheryl succinate and mixed tocopherols which assure superior antioxidant protection.

Serving Size: 1 capsule
Servings Per Container: 120

Active Ingredients:

• Vitamin E (Natural) 400 I.U.
  (As supplied from natural mixed tocopherols including alpha, beta, gamma and delta tocopherols and d-alpha Tocopheryl Succinate)

Inactive Ingredients: Cellulose, gelatin, silica and vegetable stearate.

Recommended Dosage:
Adults take 1 capsule daily or as directed by physician.

This product contains NO yeast, wheat, dairy/milk, gluten, soy protein, corn, sugar, starch, sodium, artificial colors or preservatives or flavors.

INDICATIONS: Multi-E 400 Natural capsules may be a useful dietary supplement for those who wish to increase their daily intake of vitamin E in its potent, natural form.

SIDE EFFECTS: No adverse effects have been reported.

STORAGE: Store in a cool, dry place, away from direct light. Keep out of reach of children.

FUNCTIONS
Vitamin E is one of the body?s most important antioxidant nutrients. Antioxidants protect healthy cells from oxidative and free radical damage. Free radicals are unstable chemicals formed in the body during metabolism and from exposure to environmental sources, such as air pollution and cigarette smoke. Free radicals are necessary for energy metabolism and immune function, but when an excessive number of free radicals are formed, they can attack healthy cells, especially their membrane lipids, proteins, and nucleic acid. This, in turn, is thought to degrade the structure and function of healthy cellular components.

Vitamin E is an especially valuable antioxidant in the cell membranes, where it prevents oxidation of unsaturated fatty acids by trapping free radicals. This helps stabilize and protect cell membranes, especially red blood cells and tissues sensitive to oxidation, such as the lungs, eyes, and arteries. Vitamin E also protects the liver and other tissues from the freeradical damage of toxicants, such as mercury, lead, ozone, nitrous oxide, carbon tetrachloride, benzene, cresol, and various drugs. Related to its antioxidant properties, vitamin E is important for normal immune function, and many studies show that it prevents lipid peroxidation of blood lipoproteins, such as LDLcholesterol.

Vitamin E is the collective term for those eight compounds that have varying levels of vitamin E biological activity. These eight fat soluble compounds include the alpha, beta, gamma, and delta forms of tocopherol and tocotrienol. While the dalpha isomer is the most well-known form of vitamin E, recent scientific evidence indicates that gamma, beta and delta tocopherols may possess unique, distinguishable features. Numerous studies have shown gamma-tocopherol to have excellent antioxidant abilities that complements the antioxidant ability of alpha-tocopherol.

Intestinal absorption of vitamin E is associated with fat absorption. Some dietary fat must be present for efficient vitamin E absorption to occur. Studies show that natural d-alpha tocopherol is more efficiently absorbed and has significantly higher bioavailability than synthetic dl-alpha tocopherol. Once absorbed, vitamin E is transported into the circulatory system via chylomicrons, and then transferred to VLDL, LDL and HDL particles. Tissues slowly accumulate vitamin E from these plasma lipoproteins. Liver and adipose tissues have the highest concentrations, but muscle also accounts for a large proportion of vitamin E stores in the body.

References:

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2. Ascherio, A, Rimm, EB, Hernan, MA, Giovannucci, E, Kawachi, I, Stampfer, MJ, Willett, WC. Relation of consumption of vitamin E, vitamin C, and carotenoids to risk for stroke among men in the United States. Ann Intern Med 1999;130:963-70.
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10. Meydani, SN, Meydani, M, Blumberg, JB, Leka, LS, Pedrosa, M, Diamond, R, Schaefer, EJ. Assessment of the safety of supplementation with different amounts of vitamin E in healthy older adults. Am J Clin Nutr 1998;68:311-8.