Vitamin E
Vitamin E is a fat-soluble vitamin that acts as an antioxidant, it stops the production of reactive oxygen species formed when fat undergoes oxidation. Vitamin E is also important in the formation of red blood cells and helps the body to use vitamin K.
Vitamin E is an antioxidant that protects body tissue from damage caused by unstable substances called free radicals. Free radicals can harm cells, tissues, and organs. They are believed to play a role in certain conditions associated with aging. The main function of vitamin E is to maintain the integrity of the body's intracellular membrane by protecting its physical stability and providing a defense line against tissue damage caused by oxidation.
Contents |
[edit] Food Sources
The best sources of vitamin E are vegetable oils such as sunflower, canola, corn, soybean, olive oil, nuts, sunflower seeds and wheat germ are also good sources. Other sources of vitamin E are whole grains, fish, peanut butter, and green, leafy vegetables.
[edit] Deficiency of Vitamin E
Vitamin E deficiency affects the central nervous system and may result in progressive neuromuscular disease characterized by loss of reflexes, muscle weakness, loss of balance and impaired ability to coordinate voluntary movements. The deficiency may also contribute to cardiovascular diseases, including atherosclerosis, as well as an increased risk of certain cancers.
[edit] Recommended Daily Dosage
- 0 to 6 months: 4 mg/day
- 7 to 12 months: 5 mg/day
- 1 to 3 years: 6 mg/day
- 4 to 8 years: 7 mg/day
- 9 to 13 years: 11 mg/day
- 14 and older: 15 mg/day
