Vitamin E is a powerful antioxidant that works to protect cells in the body from damage caused by free radicals. Free radicals are highly reactive substances that result from normal metabolism as well as from exposure to factors in the environment like cigarette smoke and ultraviolet light. They cause damage to body cells by attacking the cell's membranes, proteins and DNA and ultimately contribute to the development of health problems such as heart disease and cancer.
Vitamin E is also a fat-soluble vitamin that exists in eight different forms with powerful antioxidant activity, the most active being a-tocopherol. Antioxidants protect cells against the effects of free radicals. Free radicals are potentially damaging by-products of the body's metabolism that may contribute to the development of chronic diseases such as cancer and cardiovascular disease.
Vitamin E is one of 13 vitamins essential to body metabolism, cell growth and function. It is also known as tocopherol and is an antioxidant important in the formation of red blood cells and the use of vitamin-K-mediated clotting factors. Sources of dietary intake include wheat germ, corn, nuts, seeds, olives, spinach, asparagus and other green leafy vegetables, vegetable oils, and products made from vegetable oils, such as margarine. On average, dietary intake of vitamin E is 10 IU per day. Multivitamin pills usually contain 30 IU to 60 IU of vitamin E.
Vitamin E acts as a powerful antioxidant by neutralizing free radicals in the body that cause tissue and cellular damage. Vitamin E also contributes to a healthy circulatory system and aids in proper blood clotting and improves wound healing. Some studies have shown that vitamin E decreases symptoms of premenstrual syndrome and certain types of breast disease.
Nutritionists categorize vitamins by the materials that a vitamin will dissolve in. There are two categories: water-soluble and fat-soluble vitamins. Fat-soluble vitamins and vitamins A, D, E and k are stored in the fat tissues of the body for a few days to up to six months. If you get too much of a fat-soluble vitamin, it can be stored in your liver and may sometimes cause health problems. Vitamin E is a fat-soluble vitamin.
Cataracts are abnormal growths in the lens of the eye, which cloud vision and can lead to blindness. Scientists are looking at antioxidants to see whether they can help prevent or delay cataract growth. So far, their tests have shown that lens clarity, which is used to diagnose cataracts, was better in regular users of vitamin E supplements.
The facts about Vitamin E show that you can reap the most benefits by taking the natural form (most products on the market use the cheaper, synthetic version) and by taking small dosages along with other nutrients that can not only enhance the benefits, but also offset any of the negative effects.
Vitamin E is a fat-soluble antioxidant that the body uses to snatch up free radicals. It is also used in the body to regulate cell metabolism, protect Vitamin C from oxidizing, acts at an anti clotting agent, and aids in the production of red blood cells.
Health Benefits Of Vitamin
link between vitamin E and heart health. Similarly, an anecdotal association between libido and
this vitamin has often been claimed. Scientists have confirmed vitamin E to be an effective fat
soluble vitamin with antioxidant attributes. It is also to be found as a topical skin cream
ingredient given credit for rejuvenative abilities.
Usually, when vitamin E is referred to in dietary context alpha-tocopherol is the exact nutrient
name although there are three other forms. It is found naturally in many foods including almonds,
canola oil, peanuts, sunflower seeds, walnuts and wheat germ. Although it is readily available in
a healthy diet it is still often supplemented. Large doses over 1000 international units (IU) per
day may cause some adverse effects and it could reduce the efficacy of vitamin A. Conversely, at
proper levels vitamin E facilitates the body's use and storage of vitamin A.
The American Heart Association has recently noted that prolonged vitamin E supplementation in
excess of 400 IU per day may in fact be harmful. Normal diets only supply about 10 IU per day or
less of this valuable nutrient. The daily value (DV) assigned to this nutrient by the Food and
Drug Administration (FDA) for adolescents and adults is 22 IU per day. In all things moderation
is advised and supplementation with vitamin E is no exception to this rule of thumb. Incidence of
vitamin E deficiency is rare in the United States but generally speaking, the average American
consumes on the low side from diet alone. Studies have shown an increase in vitamin E
consumption may be associated with a decreased incidence of heart disease and heart attack but
only in those without a previous history of heart disease. All antioxidants play a role in the
prevention of cancer. By stabilizing free radicals, vitamin E contributes to this prevention.
Research continues into various aspects of vitamin E and its uses by the human body. One area of
exploration deals with cellular absorption and metabolism of at least two of the four forms of
this nutrient. There is particular interest in the affect that gamma-tocopherol has on
alpha-tocopherol. It has been widely assumed in the past that only alpha-tocopherol was used to
any great degree but there now are studies which suggest a correlation may exist between the two
types. The continuing effort to find the potential benefits of vitamin E and how those benefits
could be boosted is of particular importance when viewed in light of the alarming statistics
concerning heart and vascular health. Heart disease is now the number one killer of Americans.
On any given day about 2,600 will succumb to the disease in the United States. That makes it more
fatal than all of the next five killers on the list combined. The American Heart Association
recommends beginning the process of assessing and reducing heart disease risk factors by the age
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