@DavidPS said in Your top daily supplement? If you had to pick just 1:
I am interested. Please explain.
Why minimum 2 tocopherols?
Pharma-kinetics of tocopherols
There is no discrimination between the different forms of tocopherols (all forms are accepted) (1) but alpha-tocopherols are preferably absorbed by transporters (2-3), thus in higher concentration in plasma levels for RRR-alpha-tocopherols, via VLDL (transporters).
These results suggest the existence of a mechanism in the liver for assembling VLDL preferentially enriched in RRR- relative to SRR-alpha-tocopherol (natural vit E, versus synthetic one).
References (no need to read).
DOI: 10.1016/j.freeradbiomed.2021.10.016
PMID: 1431596
PMID: 2351872. (MG Traber)
=> We should not eat all the time the same source from food. Note that Vit E is present only for protecting the nuts.
Once ingested, we must renew the protection (half-life).
The half-life of γ-tocopherol in normal subjects has been estimated to be approximately 15 hours (Acuff et al., 1997). Suggested Citation:"6 Vitamin E." Institute of Medicine. 2000. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids.
Note: Vitamin E can be recycled by ascorbic acid when used. See & “Synergy”.
Most nuts brings some interesting amounts of alpha-tocopherols, especially almonds (25UI), hazelnuts (15 UI) and sunflower seeds (34 UI) (but I won’t take the last one, too rich in PUFA). UI given for 100 g. One portion = 30 g.
Pecans (24UI), walnuts (20 - 28 UI), pumpkin seeds (19 UI) and sesame seeds (28 UI) are rich in gamma-tocopherols. (I won’t take the last one, too rich in PUFA), or occasionally.
Source: Vit E toco alpha gamma in nuts and seeds
https://www.ars.usda.gov/ARSUserFiles/80400525/Articles/AICR06_NutSeed.pdf
*) English Corner: Liposoluble vitamins A D E & K – How much fat do we need to absorb them well?
http://suppversity.blogspot.be/2014/05/vitamin-d-e-k-how-much-and-what-type-of.html
Vitamin A (retinol) + bêta-caroten : 3 to 5 g.
Source: A Fat D-Ficiency
http://suppversity.blogspot.be/2011/12/fat-d-ficiency-do-you-really-need-more.html
Vitamin E: 3 g but a PUFA-diet exhausts toco- and trienols (latent inflammation).
Vitamin K (K1 and K2): 35 g
The quantity of phylloquinone (K1) which enters your blood circulation will be reduced by around 70% if you eat your spinach without a supply of fat (Gijsbers, 1996). The absorption of K2 is 3 times larger with 35 g of lipids in the meal than with 20 g. 6 x less with 8.8 g of FA. (Uematsu et al. 1996). However 18-20g and 12-15g of PUFA are consumed daily by the American man and woman (Kris-Eheton, 2000).
Vitamin D : It is the type of fat that will determine the degree of assimilation.
Oil-rich in PUFA inhibit the absorption of 25OHD vitamin.
(Niramitmahapanya et al. 2011). An oil with a ratio MUFA: PUFA > 1, like sunflower or soybeans, is deleterious.
Caution: If you have a high supply of PUFA (omega-3 supplementation or oilseed consumption, with the exception of macadamia nuts which are very rich in MUFA), the blood rate of Vit D and E will often be very low because these 2 vitamins also have an anti-inflammatory action and will therefore be hijacked / diverted from their use as hormones. Details on my forum (in French, but with links in in English):
http://mirzoune-ciboulette.forumactif.org/t1357-vitamines-liposolubles-et-matiere-grasse-ratio#15157
*) Synergy effect with vitamin E
“Vitamin C regenerates vitamin E and vitamin E protects β-carotene, helped in this by polyphenols. In the event of β-carotene supplementation, vitamin C regenerates vitamin E and β-carotene, and β-carotene seems to protect vitamin E without really explaining this phenomenon "(1)
Savings effect
Vitamin E is not just a vitamin. Vitamin C makes it possible to recycle oxidized vitamin E and thus prolong its lifespan. The same goes with glutathione which is thus saved for other more useful functions (detox). Glutathion is our antioxidant master. Vitamin E protects against the deleterious effects of polyunsaturated fatty acids when the latter are in excess. And it is quickly done!
- John Libbey Eurotext - Anti-oxydants d’origine alimentaire : diversité, modes d’action anti-oxydante, interactions. Auteur : Claude Louis Léger.
- Daniel Raederstorff et al. Br J Nutr. 2015. doi: 10.1017/S000711451500272X
=> 20 mg Vit E for 10 gr PUFA.
*) Factors that facilitate or counter the absorption of vitamin D3
http://mirzoune-ciboulette.forumactif.org/t1664-absorption-de-la-vitamine-d-insuffisante#20619
- A Magnesium intake neither too high nor too low (RDA Mg: 360 and 420 mg depending on the sex f / m) is favorable. An excess of Mg will thwart the absorption of vitamin D3.
- Mono-unsaturated fatty acids facilitate the absorption of vitamin D (olive, avocado, macadamia, for example). Saturated fatty acids (SFA) are probably neutral, at this level. But since these SFA’s contribute to the stability of the membranes, we should take care to have a 50/50 ratio between SFA and MUFA. And as few PUFA as what is necessary for metabolism (1 % = 22 gr. It is already calculated widely. 4 % is the level not to be over. 6 % is deleterious). (Perfect health diet. Jaminet).