The preparation and antioxidant properties of vitamin E concentrates from wheat-germ oil.

Although vitamin E is very widely distributed in our common foodstuffs it is found only in very low concentrations, the richest natural sources being the cereal grains and some common vegetables such as lettuce (9, 11, 14, 25). A deficiency of this vitamin in the diet is highly improbable because of its wide distribution, but very little is known about the factars affecting the absorption and utilization of vitamin E in the body. However, vitamin E therapy is being used in the treatment of threatened and habituai abortions (2, 43) and the Gouncil on Pharmacy and Ghemistry of the American Médical Association (40) has recommended increased clinical research in this field. Vitamin E has also been used with some success in the treatment of certain types of atrophies and muscular dystrophies (28, 42).[...