Radicals are compounds which contain one or more unpaired electrons and consequently are unstable. Consequently, the formerly stable compounds become reactive and oxidation occurs. The result is the formation of a chain reaction. One of the ways the body controls oxidation is with vitamin E. Vitamins E is a natural antioxidant and is often used to denote any mixture of biologically active tocopherols. There are four forms of tocopherols found naturally in vitamin E of which alpha-tocopherol is the most active.
Vitamin E is fat soluble and therefore acts as an antioxidant in the lipid part of the cells.
When lipids undergo oxidation they form peroxide radicals which are highly reactive. Vitamin E slows this process by donating one of its hydrogen atoms to the peroxide radical which then becomes stable and unreactive. As a result, the vitamin E becomes an unreactive free radical. Steacie Institute for Molecular Sciences in Ottawa, Ontario, is the world s foremost researcher in the chemistry of vitamin E potency. Dr. Ingold is a physical organic chemist who studies reactions involving free radicals and is particularly interested in why vitamin E is so efficient at trapping radicals.