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Studies - Food Base Vitamin E |
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 Studies carried out by J.A. Vinson in the USA indicate that Food Base Vitamin E is more bioavailable than isolated chemical Vitamin E at 100%. Results show the Food. Base product is 9.4 times more retained than the isolated Vitamin E.
Studies carried out on Vitamin E are:
1. Vinson, J.A., "Bioavailability of Vitamin E", Unpublished Data, 1991.
2. Baker, H. and Frank, 0., "Effects of Renatured Vitamin E on Human", 1983, Unpublished.
3. Vinson J.A. and Hsu C., "Effect of Vitamin A, E and a Citrus Extract on in vitro and in vivo Lipid Peroxidation", Medical Science Research, 1992, 20, 145-146.
'Antioxidant supplements, especially in combination where additivity is possible, should be investigated as therapy for lowering Lipid Peroxidation.'
4. Vinson J.A.; Bose P.; Lemoine L. and Hsaio K., 1989 in Southgate D.A.T.; Johnson 1.T. and Fenwick G.R., (Eds.), Nutrient Availability: Chemical and Biological Aspects, 125-127, Royal Society of Chemistry, Thomas Graham House, Cambridge, U.K.
'Yeast trace elements and natural vitamins are more slowly absorbed in animals and man; are more bioavailable; and are therefore the preferred form for supplementation.' |
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