Tocopherols - Sterols - Lecithin

Tocopherols - Sterols - Lecithin

Currently under development.

Vitamin E is a fat-soluble vitamin covering a set of eight organic molecules, four tocopherols and four tocotrienols. The most biologically active form is α-tocopherol, the most abundant in the diet being γ-tocopherol. These molecules are present in large quantities in vegetable oils. They act, in parallel with vitamin C and glutathione, mainly as antioxidants against reactive derivatives of oxygen produced in particular by the oxidation of fatty acids. Tocopherols are often used as a food preservative (E306 to E309) to prevent food rancidity from free radicals.

Sterols are present in small quantities in certain plants (cereals, vegetable oils, vegetables, fruits, nuts ...) and are therefore brought naturally by the usual diet. Studies have shown that plant sterols are more effective when eaten over lunch or dinner.

Lecithin is usually available from sources such as soy, eggs, milk, rapeseed and sunflower. It is an excellent emulsifier and is often extracted and sold as a dietary supplement.

Origin: France


Rapeseed Oil
Rapeseed Meal
Rapeseed Methyl Esters

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