INFORMATION ON VITAMIN E
Vitamin E is a fat-soluble essential vitamin with antioxidant properties, protecting cells and tissues from damage caused by chemicals and oxidized fats. It is one of the most researched and favourably received supplements in the medical community.
Vitamin E is a blanket term for a group of eight different nutrients, four tocopherols and four tocotrienols, of which alpha-tocopherol is the most active.
Vitamin E's best known function is as an antioxidant, which could help protect against cancer, heart disease, stroke, cataracts, premature aging as well as a variety of degenerative diseases.
It modifies and stabilizes blood lipids to help protect the blood vessels, heart and entire body from free radical injury. Due to its anti-clotting capabilities and improved utilisation of oxygen by the heart and muscles, it might help to increase stamina and endurance, and contribute to heart health.
Vitamin E has recently been thought to decrease platelet buildup, which is linked to artherosclerosis and high cholesterol. Research in terms of its effect on reducing cardiovascular risk is ongoing.
Vitamin E is commonly associated with skinhealth, but it also influences the correct functioning of many of the body’s organs, enzymatic activities, gene expression, neurological functioning and cell signaling.
It is believed that Vitamin E may benefit conditions related to inflammation and circulation such as rheumatoid arthritis, premenstrual syndrome and nighttime leg cramping.
In addition, it is used to boost the immune system, and supports blood glucose metabolism and insulin activity, by reducing oxidative stress.
Vitamine E plays a role in red blood cell production and helps the body utilise vitamin K.
How it works:
First, and most importantly, vitamin E performs as an antioxidant, protecting cells in the body against damage of free radicals (by-products of the body's metabolism).
Free radicals are unstable molecules, which is formed by the loss of an electron, leading to destruction of tissue in search of a free electron. By attaching to cell membranes or blood vessel linings, it causes constant inflammation and eventual damage. Antioxidants reduce these damaging effects, by donating a free electron to the free radical, binding with them and thus stabilising the structure.
Vitamin E may also have anti-clotting, neuroprotective, antiviral, immunomodulatory and cell membrane-stabilizing actions, with most of its effects attributed to its ability to protect against oxidative stress.
POPULAR USE & PUBLISHED BENEFITS bbbb
- Vitamin E deficiency
- Antioxidant
- Enzymatic activities
- Cardiovascular health / cholesterol / artherosklerosis
- Skin health / Premature aging
- Inflammation / Circulation
- Neurological health / Cell signaling
- Stamina and endurance
- Immune system enhancer
- Red blood cell production
WHOLE FOODS
- Tofu
- Spinach, swiss chard, turnip greens, collards, kale, avocados, broccoli, squash, pumpkin, sweet potatoes, parsley, olives, asparagus, beet greens, chilli peppers, bell peppers, tomatoes, carrots, green beans, leeks, butternut, dried basil, dried oregano, paprika
- Nuts (almonds, hazelnuts, pistachios, pecans, walnuts, pine)
- Seeds (sunflower, pumpkin, squash, sesame), plant oils (olive, wheat germ, sunflower, grapeseed, canola, corn)
- Shellfish, fish (trout, swordfish, herring, salmon)
- Papaya, cran berries, raspberries, kiwifruit, mangos, dried apricots
RECOMMENDED USE
- Range: 3.5 - 268mg daily
- Popular use: 7mg daily
- One to three times daily
- Should be taken with food