Vitamin E
One of the fat-soluble Vitamins, Vitamin E is readily available in many food sources and deficiency in the diet is rare.
Common Sources
Vitamin E is readily available in the following foods
- Cooking Oils - sunflower oil, olive oil
- Cereals
- Meat, chicken, seafood (shrimp and trout)
- Fresh Vegetables including spinach (and dark green vegetables), bell peppers, avocado, broccoli, sweet potatoes, tomato, shalgam.
- Fruits including mango, kiwi,
- Nuts including peanuts, almonds, hazelnut, sunflower seeds
So, as we can see, unlike Vitamin D which is available only in limited food items, Vitamin E is available in plenty from a variety of food sources.
Function
Vitamin E is important for some critical functions in the human body.
- Antioxidant- It removes free radicals and prevents premature aging.
- Skin and hair health- it is vital for the maintenance of healthy skin and hair
- Prevention of sunstroke
- Maintain immunity
- Inhibits blood clotting
- Prevent Alzheimer's disease and Parkinsonism
- Useful in certain Thalassemias
- Local application to contain reaction of chemotherapy agents that extravasate or leak into the skin
- Helps prevent pain in Rheumatoid Arthritis.
- Helps maintain good vision
Some Facts
As with most Vitamins, dietary sources offer better protection than supplements.
Since it is so readily available in a wide range of food items deficiency is rare and usually caused due to some inherent digestive problem or malabsorption.
Excess of more than 1000 mg a day causes side effects including stomach cramps, nausea, diarrhoea, headache, blurring of vision etc.
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