Vitamin E, in the parlance of nutrition, is a key nutrient with specific physiological functions and a chemical with varied configurations and properties. In petfood, we also speak of vitamin E as an ingredient purchased as part of a vitamin premix. Regardless of perspective, the primary function of vitamin E is as an antioxidant whose job is to mop up free radicals.
Free radicals are molecules with unpaired electrons that have been generated as a result of such events as incomplete electron exchange during respiration, decomposition due to ultraviolet radiation or contact with another free radical. They can do substantial damage if left unchecked, with long-term effects including rancidity in foods and degenerative diseases such as arthritis, coronary artery disease, dementia and cancer in animals. Thus, the need for a free radical scavenger (antioxidant) like vitamin E to keep the damage in checkor even better, to stop it before it can start.
