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as well as critical functions in cellular respiration and for prolonging the life of red blood cells. In<br />
natural vitamin E most of the outer electrons are in high quantum energy states, so they play with<br />
the light and make the shimmer. In synthetic vitamin E the electrons are in lower stats and are<br />
photonic duds.<br />
View an image of crystallized Natural vitamin E.<br />
Vitamin E (alpha-Tocopheryl)<br />
Known to millions as vitamin E, d-alpha-tocopheryl acetate is a fat-soluble vitamin, which is stored<br />
in the liver, muscle, adipose tissue, red blood cells, and several vital organs and glands. Vitamin E,<br />
a strong antioxidant, plays a starring role in protecting body tissues from damaging free radicals<br />
SINthetic Vitamin E low electron energy levels make for less reflected light<br />
Naturally, vitamin E occurs in wheat germ oil, nuts, seeds, vegetable oils, whole grains, egg yolks,<br />
and leafy green vegetables. Discovered in 1922 by American anatomists and physiologists Herbert<br />
McLean Evans and Katherine Scott Bishop, alpha-tocopheryl was known as food factor X and found<br />
essential for rat pregnancy. In the same year, food factor X was discovered in yeast and lettuce. By<br />
1924, it was renamed vitamin E and in 1936, Evans and his colleagues extracted and isolated alphatocopheryl<br />
from wheat germ oil. Synthesis was completed in 1938 by the Swiss Nobel laureate<br />
for Chemistry, Paul Karrer, and in 1968, the United States Food and Drug Administration set the<br />
recommended dietary (or daily) allowance (RDA) for vitamin E at a conservative 20 milligrams or<br />
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