Vitamin E is a fat-soluble vitamin present in many foods, e ecially certain fats and oils. It is one
Vitamin E is a fat-soluble vitamin present in many foods, e ecially certain fats and oils. It is one of a number of nutrients called antioxidants. Some other well known antioxidants include vitamin C and beta-carotene. Antioxidants are nutrients that block some of the damage caused by toxic by-products released when the body tra forms food into energy or fights off infection. The build up of these by-products over time is largely re o ible for the aging proce and can contribute to the development of various health conditio such as heart disease, cancer, and a host of inflammatory conditio like arthritis. Antioxidants provide some protection agai t these conditio and also help reduce the damage to the body caused by toxic chemicals and pollutants.
Vitamin E is a fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, which is the measure of potency or functional use in the body. It present in many foods, e ecially certain fats and oils. Some members of the vitamin E family are called tocopherols. These members include alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol.
Functio and benefits of Vitamin E
Vitamin E, a fat-soluble vitamin, is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and e ential fatty acids from oxidation in the body cells and prevents breakdown of body ti ues.
The most important function of vitamin E is to maintain the integrity of the body's intracellular membrane by protecting its physical stability and providing a defe e line agai t ti ue damage caused by oxidation. It protects polyu aturated fats and other oxygen-se itive compounds such as vitamin A from being destroyed by damaging oxidation reactio . However, as with betacarotene, the effect of vitamin E in preventing heart disease may be both timing-se itive and dose se itive. Vitamin E may protect the liver and the rest of the body agai t environmental pollutants such as ozone and other co tituents of smog. People receiving chemotherapy or radiation can also be protected with additional vitamin E su lementation.
Recommended Dosage for Vitamin E
The recommended dietary allowance (RDA) for vitamin E is quite low, 15 mg to 20 International Units (IU) per day. The most commonly prescribed dosage of su lemental vitamin E for adults is a roximately 300 to 800 IU per day.
Food sources of Vitamin E
Food source of vitamin E are wheat germ oil, sunflower oil, hazelnut, walnut oil, Peanut oil, chestnut, coconut, tomatoes, carrots, soybean oil, olive oil, peanut, pollard, corn, a aragus, oats, soybean.
Deficiency Symptoms of Vitamin E
Vitamin E deficiency affects the central nervous system and may result in progre ive neuromuscular disease characterized by lo of reflexes, muscle weakne , lo of balance and impaired ability to coordinate voluntary movements (ataxia). Premature infants who have a vitamin E deficiency are at risk of several serious disorders. They may develop a form of anemia in which red blood cells rupture (hemolytic anemia).
Vitamin E deficiency is rare in huma . There are three ecific situatio when a vitamin E deficiency is likely to occur.
1. perso who ca ot a orb dietary fat due to an inability to secrete bile or with rare disorders of fat metabolism are at risk of vitamin E deficiency;
2. individuals with rare genetic a ormalities in the alpha-tocopherol tra fer protein are at risk of vitamin E deficiency and
3. premature, very low birth weight infants are at risk of vitamin E deficiency.
Blood levels of vitamin E may also be decreased with zinc deficiency. Vitamin E deficiency is usually characterized by neurological problems a ociated with nerve degeneration in hands and feet. These symptoms are also a ociated with other medical conditio .
Vitamin E is a fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, which is the measure of potency or functional use in the body. It present in many foods, e ecially certain fats and oils. Some members of the vitamin E family are called tocopherols. These members include alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol.
Functio and benefits of Vitamin E
Vitamin E, a fat-soluble vitamin, is an antioxidant vitamin involved in the metabolism of all cells. It protects vitamin A and e ential fatty acids from oxidation in the body cells and prevents breakdown of body ti ues.
The most important function of vitamin E is to maintain the integrity of the body's intracellular membrane by protecting its physical stability and providing a defe e line agai t ti ue damage caused by oxidation. It protects polyu aturated fats and other oxygen-se itive compounds such as vitamin A from being destroyed by damaging oxidation reactio . However, as with betacarotene, the effect of vitamin E in preventing heart disease may be both timing-se itive and dose se itive. Vitamin E may protect the liver and the rest of the body agai t environmental pollutants such as ozone and other co tituents of smog. People receiving chemotherapy or radiation can also be protected with additional vitamin E su lementation.
Recommended Dosage for Vitamin E
The recommended dietary allowance (RDA) for vitamin E is quite low, 15 mg to 20 International Units (IU) per day. The most commonly prescribed dosage of su lemental vitamin E for adults is a roximately 300 to 800 IU per day.
Food sources of Vitamin E
Food source of vitamin E are wheat germ oil, sunflower oil, hazelnut, walnut oil, Peanut oil, chestnut, coconut, tomatoes, carrots, soybean oil, olive oil, peanut, pollard, corn, a aragus, oats, soybean.
Deficiency Symptoms of Vitamin E
Vitamin E deficiency affects the central nervous system and may result in progre ive neuromuscular disease characterized by lo of reflexes, muscle weakne , lo of balance and impaired ability to coordinate voluntary movements (ataxia). Premature infants who have a vitamin E deficiency are at risk of several serious disorders. They may develop a form of anemia in which red blood cells rupture (hemolytic anemia).
Vitamin E deficiency is rare in huma . There are three ecific situatio when a vitamin E deficiency is likely to occur.
1. perso who ca ot a orb dietary fat due to an inability to secrete bile or with rare disorders of fat metabolism are at risk of vitamin E deficiency;
2. individuals with rare genetic a ormalities in the alpha-tocopherol tra fer protein are at risk of vitamin E deficiency and
3. premature, very low birth weight infants are at risk of vitamin E deficiency.
Blood levels of vitamin E may also be decreased with zinc deficiency. Vitamin E deficiency is usually characterized by neurological problems a ociated with nerve degeneration in hands and feet. These symptoms are also a ociated with other medical conditio .
