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Vitamin E (Tocopherol)
Vitamin E is made up of a group of fat-soluable compounds called tocopherols. Alpha tocopherol being the most common and most biologically active. Vitamin E helps maintain cell membranes (including the walls of red blood cells) and it acts as an antioxidant, protecting certain bodily tissues and substances (especially fatty acids) from oxidation.Vitamin E deficiency has never been documented in healthy people on an average diet.
There is no evidence to support the popular belief that large doses of vitamin E can prevent cancer, slow aging, prevent heart disease, relieve the symptoms of menopause or enhance sexual function. In fact, a sign of overdose may be reduced sexual function.
Vitamin E is available in a wide variety of foods. The richest sources are wheatgerm oil, vegetable oils, seeds, nuts, wheatgerm, canned fish, legumes, vegetables, beef liver, eggs, and margarine. Although vitamin E requirements depend on the quantities of polyunsaturated fats consumed, most vegetable oils and margarines contain vitamin E.
Content & Updated by Reps Mags (MNU)