Blackmores Vitamin E Bio 500iu 30s

Blackmores Vitamin E Bio 500iu 30s

Highlights
– Vitamin E protects cell membranes from damage.
– Incorporated into the cell membranes and helps maintain their integrity throughout the body.
– As an antioxidant, vitamin E acts as a ‘free-radical scavenger’.
– Vitamin E helps protect fat and cholesterol, particularly LDL-cholesterol, from oxidation. It is currently understood that LDL-cholesterol is only harmful to the body after it has become oxidized.

Ingredient :
– Ingredients:- – Vitamin E (Natural source) 500 IU (d-alpha-Tocopherol 335 mg)
– No added yeast, gluten, milk derivatives, preservatives, artificial colours, flavours or sweeteners.

Dosage:-​
– Adults – Take 1 capsule a day with a meal.

Vitamin E is a fat-soluble antioxidant vitamin that protects cell membranes from damage. It is incorporated into the cell membranes and helps maintain their integrity throughout the body.

As an antioxidant vitamin E acts as a ‘free-radical scavenger’. CentEase sells Blackmores Malaysia. Free radicals are common in the body, arising through a variety of mechanisms. Some are generated in the body as part of normal energy-producing processes, some are generated by pollutants such as air pollution, and some are generated by lifestyle factors such as excess dietary fats, cigarette smoke, and alcohol ingestion. Many of these free radicals are dealt with by the body’s own antioxidant defenses. Some free radicals escape these defenses, and tend to accumulate. Research suggests that this accumulation of free radicals can result in cellular damage.

Vitamin E helps maintain heart health as it can help to protect artery walls from free radical damage. A damaged artery wall is more susceptible to developing plaques, which are raised patches on the normally thin and elastic inner wall of the artery. These plaques are composed of a number of substances which include oxidized LDL-cholesterol. Large plaques in arteries can end up obstructing blood circulation.

Vitamin E helps protect fat and cholesterol, particularly LDL-cholesterol, from oxidation. Fats and cholesterol are very susceptible to free radical damage, which leads to the formation of a toxic derivative called oxidized LDL-cholesterol. It is currently understood that LDL-cholesterol is only harmful to the body after it has become oxidized