French pharmacy
Vitall + Vitamin E 400U.I Alpha Tocopherol 50 Capsules is used externally, it moisturizes the skin.
This vitamin E is antioxidant and participates in the hydration of the skin . It is used externally .
Or 1 capsule per day. For external use, open the capsule and add the contents to your skin care cream.
| Ingredients | per capsule |
| Natural vitamin E d-α-tocopherol | 268 mg or 400 IU |
| Gelatin* | 162 mg |
| Wheat germ oil | 100 mg |
| Glycerine* | 54 mg |
| Purified water* | 524 mg |
| Ingredients * coating and preserving agents. The VIT'ALL + laboratory guarantees the natural origin and stability of active substances and ingredients up to the DLUO. | |
What are the precautions for use ?
Exceptionally, vitamin E can cause dermatitis (inflammation of the skin).
Presentation - Packaging
Vitall + Vitamin E 400U.I exists in two formats: a box of 50 capsules or a box of 100 capsules.
Focus on the nutritional properties of vitamin E
In the body, vitamin E is essential for the proper functioning of cell membranes, to ensure their permeability and resistance. It intervenes with the essential fatty acids that it also protects from oxidation.
Tocopherols were known for their natural antioxidant activity and for their interest in zootechnics, it was not until 1968 that Americans recognized the essential role of vitamin E in humans.
Foods contain tocopherols and tocotrienols of the d-series, with uneven vitamin activity. The most abundant d-α-tocopherol is also the most active. In the body, vitamin E is mainly present in the form of free d-α-tocopherol, associated with plasma or cellular lipoproteins. Synthetic vitamin E is a mixture of stereoisomers, sometimes esterified.
Deficiency: severe vitamin E deficiency is rare in humans, it is observed only in abnormal digestive absorption or transport of tocopherols in newborns.
At the molecular level, tocopherols neutralize the active forms of oxygen and free radicals; oxidation chain breakers, they protect unsaturated fatty acids against peroxidation and thus help maintain the integrity and stability of cellular lipid structural components. They act in the lipid phase and at low concentration (1 molecule of tocopherol for 2,000 lipid molecules). They act in synergy, associated with vitamins A and C, carotenoids and selenium enzymes.
The main dietary sources of vitamin E are animal products, such as eggs, meat, organ meats and milk, vegetable products such as vegetable oils (wheat germ oil, soybean oil, olive oil) cereal sprouts and green vegetables.
The serum vitamin E level indicates more a depletion of reserves than a deficit of intake, because the body stores large amounts of it. In adults, the manifestations of a deficiency are exceptional, but we can admit that a marginal status will favor in the long term the development of pathologies linked to tissue attacks by the active forms of oxygen: atherosclerosis, cataracts, premature aging. . The effectiveness of vitamin E in prevention and even treatment is attested by numerous works.
The recommended intake per day for an adult is 12 mg (18 IU).
Considering the harmlessness of tocopherols and the protective effect they exert vis-à-vis numerous aggressive agents, food intakes could be increased, in particular in subjects at risk or exposed to environmental nuisances. A diet richer in foods source of vitamin E is not always easy to obtain while respecting the usual and satisfactory food intake. Hence the practicality of a health food supplement.
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