Fat-soluble vitamin with antioxidant action that protects the unsaturated fats.
Vitamin E is mainly concentrated in the lipid bilayer of cell membranes, preserving them from harmful free radicals.
Deficiency of vitamin E allows the formation of peroxides on the double bonds and the consequent scrapping of unsaturated fatty acids.
Vitamin E, by acting as a moderate antagonist of leukotriene’s formation of the arachidonic acid through the lipoxygenase pathway, reduces the formation of thromboxane B2 and interferes with the synthesis of PGE2; in addition to this, its administration antagonises the excessive formation of inflammatory leukotriens, coming from arachidonic acid. This suggests that in the feeding supplementation with fatty acids, is essential to involve Vitamin E, in order to prevent their oxidation.