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Isolated vitamin E deficiency or 'ataxia with isolated with vitamin E deficiency' is an inheritable deficiency of vitamin E caused by mutations in the gene for the tocopherol (vitamin E) transfer protein. These patients are the only ones who are unlikely to have other nutrient deficiencies.
The thus-generated tocopheryl radical is recycled to tocopherol by a redox reaction with a hydrogen donor, such as vitamin C. [24] Vitamin E affects gene expression [25] and is an enzyme activity regulator, such as for protein kinase C (PKC) – which plays a role in smooth muscle growth – with vitamin E participating in deactivation of PKC ...
Common, most foods do not contain vitamin D, indicating that a deficiency will occur unless people get sunlight exposure or eat manufactured foods purposely fortified with vitamin D. Vitamin D deficiency is a known cause of rickets, and has been linked to numerous other health problems. [46] [47] Vitamin E deficiency
In the United States, the Dietary Supplement Health and Education Act of 1994 provides this description: "The Dietary Supplement Health and Education Act of 1994 (DSHEA) defines the term "dietary supplement" to mean a product (other than tobacco) intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin, a mineral, an herb or other ...
Vitamin A acts as a regulator of cell and tissue growth and differentiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and other organs. The B complex vitamins function as enzyme cofactors (coenzymes) or the precursors for them. Vitamins C and E function as antioxidants. [7]
α-Tocopherol acetate does not boil at atmospheric pressure and begins to degrade at 240 °C. [2] It can be vacuum distilled: it boils at 184 °C at 0.01 mmHg, at 194 °C (0.025 mmHg) and at 224 °C (0.3 mmHg). In practice, it is not degraded notably by air, visible light or UV-radiation. It has a refractive index of 1.4950–1.4972 at 20 °C. [1]
E U curcumin: colour (yellow and orange) 100(ii) A E U turmeric: colour (yellow and orange) 101 A E U riboflavins: 101(i) A E U riboflavin, synthetic (vitamin B 2) colour (yellow and orange) 101(ii) A E Riboflavin-5'-phosphate: colour (yellow and orange) 101(iii) A E riboflavin from Bacillus subtilis: colour (yellow and orange) 102 A E U tartrazine
Ascorbyl palmitate is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C. In addition to its use as a source of vitamin C, it is also used as an antioxidant food additive (E number E304). It is approved for use as a food additive in the EU, [1] the U.S., [2] Canada, [3] Australia, and New Zealand. [4]
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