In commercial processing, annatto coloring is extracted from the reddish pericarp which surrounds the seed of the achiote. Annatto is commonly used in Latin American and Caribbean cuisines as both a coloring and flavoring agent, especially cheese.
Annatto is a rich source of tocotrienols, with high anti-oxidant effect, that are similar in structure and function to vitamin E.
E vitamine family is divided into two categories:tocotrienols and tocopherols. Tocopherols are the most common form of vitamin E, but studies have found that tocotrienols are the most impactful due to their molecular structure. In addition, studies have found that tocotrienols promote heart health, proper blood sugar levels, and have so many additional health benefits.
The discovery of annatto tocotrienols with only the most potent delta and gamma isomers was an important research , which give a composition with very good effects for health.
Annatto is the only known source of tocotrienol that is naturally free of tocopherol and provides the highest content of the powerfull delta-tocotrienol.
Compared to other major sources of tocotrienol, annatto has a distinct advantage in lowering cholesterol and enhancing cellular health without the interferences that would be expected from alpha-tocopherol.
With all these positive reports, annatto tocotrienol is an excellent candidate for chronic and degenerative disease prevention, especially in heart diseases, diabetes, cancer and aging.