Product name : Tocopherol

CAS #  :  59-02-9

Items                               Properties
Molecular formula        C29H50O2
Molar mass                   430.69 g/mol
Density                           0.950 g/cm³
Melting point                  2.5-3.5 °C
Boiling point                   200-220 °C at 0.1 mmHg

Characteristics and Application :

Tocopherol (or TCP), a class of chemical compounds of which many have vitamin E activity, describes a series of organic compounds consisting of various methylated phenols.Tocotrienols, which are related compounds, may also have vitamin E activity. All of these various derivatives with vitamin activity may correctly be referred to as "vitamin E."

Vitamin E is a powerful antioxidant, protects your cells from oxidation, and neutralizes unstable free radicals, which can cause damage. This is done by the vitamin E giving up one of its electrons to the electron deficient free radical, making it more stable. While Vitamin E performs its antioxidant functions, it also protects the other antioxidants from being oxidized.

This antioxidant capability is then also great in helping to prevent degenerative diseases - including heart disease, strokes, arthritis, senility, diabetes and cancer. It also assists in fighting heart disease and cancers and is essential for red blood cells, helps with cellular respiration and protects the body from pollution - especially the lungs. Vitamin E is also useful in preventing blood clots from forming and promotes fertility, reduces and/or prevents hot flushes in menopause. An increase in stamina and endurance is also attributed to Vitamin E.

Vitamin E is also used topically to great effect for skin treatments - in helping the skin look younger, promoting healing and cutting down the risk of scar tissue forming. Used on the skin it is also reported to help with eczema, skin ulcers cold sores and shingles.

Food sources :

Vitamin E is found in nuts, oils, vegetables, sunflower seeds, whole grains, spinach, oils, seeds, wheat oils, asparagus, avocado, beef, seafood, apples, carrots, celery etc .