Vitamin E in Vegetable Oil May Help Fight Cancer

The study’s findings suggest that two forms of vitamin E, which are found in corn, soybean and canola oils, may have cancer-fighting properties.

3 May 2012 --- There has been conflicting research presented regarding the effect of vitamin E consumption and cancer prevention; however, a study recently published in the journal Cancer Prevention Research indicates that it does indeed fight the disease.

The study’s findings suggest that two forms of vitamin E, which are found in corn, soybean and canola oils, may have cancer-fighting properties.
 
Researchers fed animals the different types of vitamin E and discovered that the vitamin E in gamma-tocopherols and delta-tocopherols impeded cancer from developing and growing. These forms of vitamin E differ from the form found in vitamin E supplements, which has actually been shown to increase the risk of cancer.
 
It is believed that there are a total of eight forms of vitamin E, and more research is needed to determine the positive or negative effects of each type.
 
 “Vitamin analysis is one of the many services offered by EMSL Analytical’s experienced food chemistry division,” states Shannon Kauffman, Food Chemistry Laboratory Supervisor. “In addition to analyzing levels of the mandatory vitamins, A and C, required by the Food and Drug Administration (FDA) for nutritional labeling, we test for numerous additional vitamins, including Vitamin E.”
 
EMSL Analytical’s nutritional analysis is compliant with the FDA’s laws, and RDI and DV percentages can be provided when applicable.