Vitamin E | Laboratory research

General Information

Vitamin E (tocopherol) is a widespread antioxidant that helps stabilize cell membranes and protect vitamin A from oxidation. There are 8 natural forms of vitamin E with similar chemical structure and physiological activity. The most active and biologically effective form is α-tocopherol.

Vitamin E is a fat- and alcohol-soluble vitamin, resistant to temperatures up to 250ºC, but sensitive to light and oxygen. Vitamin E is also degraded by pasteurization, the presence of sodium bicarbonate stabilizer in food, and long-term storage conditions. For example, in frozen meat, the vitamin E in it breaks down in a few days. White flour contains 80% less vitamin E than whole grain flour. It is recommended to use cold-pressed, unrefined vegetable fat as food, because hot pressing and refining takes place at high temperatures and destroys the tocopherol content of vegetable oil.

Tocopherol acts as an antioxidant, helps to remove free radicals, protects the integrity of the unsaturated lipids of the cell membrane, and also protects retinol from oxidative processes. Vitamin E participates in reproductive processes, the functioning of genital and other endocrine glands, and also ensures the accumulation of glycogen in the liver and muscles, including the heart muscle.

Vitamin E also participates in the synthesis of prostacyclins by the endothelial cells of blood vessels (endogenous vasodilator), as well as blocks the formation of thromboxanes in platelets, thereby preventing the aggregation (sticking) of platelets on the blood vessel wall. The effect of vitamin E on platelet aggregation is an important mechanism in the mechanisms of coronary atherosclerosis and thrombosis.

The daily requirement of vitamin E is directly related to a person's age and the amount of polyunsaturated acids received with food, which can be balanced with a balanced diet. Older people, pregnant women and nursing mothers need more tocopherol. Vitamin E should also be added to the baby before the formation of its own intestinal microflora, because mother's milk contains less of this vitamin.

Vitamin E deficiency develops during an unbalanced diet or intestinal malabsorption. People, including children, with diseases of the intestines, pancreas, chronic cholestasis (bile congestion), celiac disease, cystic fibrosis, intestinal lymphangiectasia and others belong to the risk group of vitamin deficiency.

Vitamin E deficiency is characterized by:

Hemolytic anemia - Due to the instability and increased fragility of the erythrocyte membrane

neurological disorders,  such as ataxia, areflexia, proprioceptive and vibration sensitivity disorders,

Muscular dystrophies

Cholesterol level increase  in the serum and muscles and the initiation of atherosclerotic processes.

Vitamin E deficiency is more common in the elderly and people with chronic diseases. Parenteral vitamin administration improves the condition.

Premature babies who need extra oxygen to breathe are at risk of developing bronchopulmonary dysplasia. Providing vitamin E as a supplement improves the condition and prevents damage.

Early treatment with vitamin E prevents neurological disorders in abetalipoproteinemia (a rare genetic pathology in which there are no low and very low lipoproteins, which impairs the absorption of fat and fat-soluble vitamins in the intestine).

Hypervitaminosis E, or excess of vitamin E, is a rare condition and may develop when taking high doses in tablet form. Causes: oligospermia, azoospermia in men, and in women – ovarian involution and disruption of the menstrual cycle.

When should we do the research?

• Hemolytic anemia in premature infants
• When detecting neuromuscular disorders in patients with chronic cholestasis
• When monitoring patients on long-term parenteral nutrition
• In patients with intestinal lipid malabsorption syndrome (cystic fibrosis)
• In patients with motor and sensory neuropathies

Material for examination: Venous blood

Preliminary preparation: The study is conducted on an empty stomach. Avoid alcohol for 24 hours before the test

Referral norms

Interpretation of results

A low level of vitamin E in the serum may be the result of an unbalanced diet or malabsorption syndrome. If the indicators are below the norm, vitamin therapy with vitamin E is necessary. When prescribing medicine in oral form, it should be taken into account that only 30% of the received dose is absorbed from the intestine.