Vitamin E

Vitamin E is mainly found in nuts, seeds, vegetable oils and, to a lesser extent, in green leafy vegetables. It is important to highlight that pistachios and peanuts.

Origin

The vitamin E family comprises four tocopherols and four tocotrienols. The most biologically active form is α-tocopherol, the most abundant form found in food is γ-tocopherol.

Used part

Vitamin E plays an essential role in protecting the membrane of all of the body’s cells. It is an antioxidant, which means it contributes to the neutralisation of free radicals in the body. Vitamin E also has anti-inflammatory, antiplatelet and vasodilatory properties. These effects, that are not related to its antioxidant activity, also play a cardioprotective role.

Bibliographical references

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The health claims that feature on our website in relation to the plants contained in our products are compliant with the list of health claims awaiting final assessment by the Community authorities (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/). However, they may be subject to modification following their assessment by the national competent authorities.

The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).