Vitamin E is a natural active ingredient first identified in 1922 by Herbert EVANS and Katharine BISHOP during their research on sterility. Subsequent studies on this compound concluded that it was essential for fertility. Vitamin E was then given the name tocopherol, from the Greek tokos: offspring and pherein: to bear. Its chemical structure was determined in 1938 by Erhard FERNHOLZ.
Contrary to what is sometimes believed, vitamin E is a family of liposoluble molecules, meaning they are capable of dissolving in fats. It encompasses 4 tocopherols and 4 tocotrienols, whose semi-developed formulas are presented below. Among these compounds, it is often alpha-tocopherol that is found in dietary supplements or used to formulate cosmetic products. There are two reasons for this: this form is particularly stable and it is the most biologically active molecule.
As the body does not synthesise Vitamin E, it is essential to provide it through diet. The foods containing the most Vitamin E are vegetable oils such as wheat germ oil, soybean oil, sunflower oil, and olive oil. Oilseeds like walnuts, almonds, and hazelnuts are also rich in Vitamin E, as are certain vegetables like spinach and asparagus. Among fruits, the avocado stands out. Once consumed, the body stores Vitamin E, particularly in the sebaceous glands of the dermis. The Vitamin E then reaches the epidermis via the sebum flow, a greasy secretion that protects and hydrates the skin.
Note : It is rare to be deficient in vitamin E and this condition is usually due to fat absorption disorders or certain genetic diseases. A deficiency is characterised by pain in the hands and feet, associated with a loss of osteotendinous reflexes and muscle weakness.