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Saturday, 13 June 2009 |
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 Tocotrienols are fat-soluble vitamins related to the family of tocopherols. They are natural compounds found in various foods and oils such as palm oil, rice bran oil, wheat germ, barley, saw palmetto, and certain types of nuts and grains.
Source: BettyKamen.com
The term vitamin E is now considered to be a generic name describing the bioactivity of both tocopherol (the vitamin E you are more familiar with) and tocotrienol derivatives. There are, however, distinguishing differences in the chemical structures of these two classes of vitamin E, and the variance is dramatic. (Just one quick example: Tocotrienols have the power to inhibit or kill tumors; not so with tocopherols. Read on.)
Vitamin E is recognized as an essential nutrient. Although fat-soluble, it isn't stored as readily as the other fat-soluble vitamins – A, D, and K. The average diet today contains significantly less natural vitamin E than it did 50 years ago, and 50 years ago it was much less available than at the turn of the last century. Vitamin E deficiency has been a major contribution to the increase in degenerative diseases – no surprise to anyone who understands vitamin E as it relates to our changing foodways and our unchanging biochemistry.THE END |
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