Vitamin E is the collective name for a group of fat-soluble compounds with strong antioxidant properties. In nature, vitamin E is found in whole grains, nuts, seeds, vegetable oils and green leafy vegetables.
| Specific rotation [α]D25℃ | ≥+20° |
| Acidity | ≤1.0ml |
| Solvent residue-Hexane | ≤290ppm |
| *Benzo(a)pyrene | ≤2ppb |
| *Heavy metals | |
| Lead | ≤1 mg/kg |
| Arsenic | ≤1 mg/kg |
| Cadmium | ≤1 mg/kg |
| Mercury | ≤0.1 mg/kg |
| *Microbiology | |
| Aerobic plate count | ≤1000cfu/g |
| Yeast and moulds | ≤100cfu/g |
| E-coli | Negative/g |
| Salmonella | Negative/25g |
| Staphylococcus aureus | Negative/10g |
| Remarks: *Tested periodically to ensure the requirements are met. | |
As a powerful antioxidant, vitamin E contributes to the protection of cells from oxidative damages caused by free radicals and can help balance cholesterol levels. It is also important for maintaining a healthy immune function. Studies have shown that large doses of vitamin E, antioxidants and minerals can slow the rate of vision loss for individuals with AMD, Age-Related Macular Degeneration.
