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Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ-tocopherol is the most common in the North American diet. γ-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. In the North American diet, α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils.As a fat-soluble antioxidant, it stops the production of reactive oxygen species formed when fat undergoes oxidation

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As an antioxidant, vitamin E acts as a peroxyl radical scavenger, preventing the propagation of free radicals in tissues, by reacting with them to form a tocopheryl radical, which will then be reduced by a hydrogen donor (such as vitamin C) and thus return to its reduced state.

· As an enzymatic activity regulator, for instance, protein kinase C (PKC), which plays a role in smooth muscle growth, can be inhibited by α-tocopherol.

· Vitamin E also has an effect on gene expression. Macrophages rich in cholesterol are found in the atherogenetic tissue.

· Vitamin E also plays a role in neurological functions,and inhibition of platelet aggregation

· Vitamin E also protects lipids and prevents the oxidation of polyunsaturated fatty acids.

1.Vitamin E used as an antioxidant,it can prevent the premature aging of skin and improve the skin's elasticity;


2.Vitamin E is a kind of nutritional intensify additive,can enhance the immunity, disease prevention of the livestocks;

3.Increasing breeding or laying rate of the livestocks and poultry, while keep the meat tasty and increase nutritional value;

4.Vitamin E can effectively increase the nucleic acid metabolism, and promote protein synthesis,and increase the body