Vitamin E

Vitamin E (vitamin E) is a general term for tocopherol (T) and triene tocopherol (T-3) and is a fat-soluble vitamin. It is an important component on the cell membrane. It is also the main antioxidant on the cell membrane. Vitamin E is widely present in animal and plant foods, animal foods are mainly da-type, and vegetable oils have more vitamin E content, which is parallel to polyene fatty acids such as linoleic acid. Vitamin E is an antioxidant of polyene fatty acids. It is combined with polyvalent unsaturated fatty acids (PUFA) of membrane phospholipids on the cell membrane to form a complex to stabilize the membrane structure and prevent PUFA and cells in the biofilm from containing Sulfur-based enzymes are damaged by oxidants. When vitamin E is lacking, PUFA on the red blood cell membrane is prone to peroxidation, which damages the red blood cell membrane and produces hemolysis.

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