In the professional field of nutrition, vitamin E is like a maverick "spearhead." Most vitamin habits act as a coenzyme in chemical reactions, playing an auxiliary role, and vitamin E is unique, with its own strong strength to protect human health. Vitamin E belongs to the fat-soluble vitamin family and is a derivative of benzodihydropyrane with similar structure and biological activity, mainly including tocopherol and tocotrienol. Each group is subdivided into four subtypes, α, β, γ and δ, according to the difference in methyl position on the benzopyrane ring, a total of 8 types, and these isomers have antioxidant capacity. Free radicals are a class of unstable molecules with very high chemical reactivity produced in the process of body metabolism. Ultraviolet light, environmental pollution and other external factors can induce the production of free radicals, and mitochondria is also the site of free radical production when cells perform aerobic metabolism to supply energy. Excess free radicals trigger oxidative stress, which attacks biological macromolecules such as lipids, proteins and DNA inside cells, resulting in oxidative damage. At critical moments, vitamin E relies on its phenolic hydroxyl structure to provide hydrogen atoms to react with free radicals, reducing free radicals, interrupting the oxidative chain reaction, and thus protecting cells.

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The fat-solubility of vitamin E makes it preferentially distributed in areas rich in lipids, such as cell membranes and lipoproteins. At these sites, it strongly inhibits lipid peroxidation. When free radicals attack polyunsaturated fatty acids, triggering a lipid peroxidation chain reaction that damages cell membranes and lipoproteins, vitamin E can stop the reaction at the initiation and transmission stages, protecting the lipids in the intestine, blood, tissues and cell membranes. In the cardiovascular system, vitamin E reduces the production of oxidized low-density lipoprotein through antioxidant effect, reduces its damage to vascular endothelial cells, and then inhibits the formation and development of atherosclerotic plaque. At the same time, vitamin E can also regulate the proliferation and migration of vascular smooth muscle cells to maintain the normal tension and elasticity of blood vessels. Vitamin E also plays a key role in the body's immune regulation. It promotes the proliferation and differentiation of immune cells such as T and B lymphocytes, enhances the interaction between cells, and enhances the immune response. At the same time, it participates in the regulation of immune cell signal transduction, affects the secretion and expression of cytokines, and regulates immune response. The main natural sources of vitamin E include vegetable oils, nuts, seeds, and green leafy vegetables. Of these sources, vegetable oils are the richest in vitamin E, mostly in the form of alpha-tocopherol. In addition, there are multivitamin E supplements on the market, including softgel, chewable tablets and creams, which are suitable for the needs of different groups of people. Based on the dietary nutrient reference intakes, the recommended intake of vitamin E for adults is 15 mg per day (measured in alpha-tocopherol equivalent). However, actual survey data show that the average amount of vitamin E consumed by adults through their daily diet is often less than 10 mg. Some studies have pointed out that in the adjuvant therapy for certain diseases such as delaying aging and improving cognitive impairment, supplementing 200-800 mg of vitamin E daily may have a certain effect. In general, oral vitamin E is safe, but long-term high intake (more than 1,000 mg per day) may increase the chance of adverse reactions such as bleeding risk. Therefore, when using vitamin E supplements, it is important to follow the advice of professionals to ensure the safety and rationality of the supplement.