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What is it Vitamin E? Vitamin E is a fat-soluble vitamin that exists in eight different forms. Each form has its own biological activity, the measure of potency or functional use in the body. The most active form of Vitamin E in humans is Alpha-tocophero. Alpha-tocophero is a powerful biological antioxidant. An antioxidants helps protect your cells against the effects of free radicals. Free radicals are byproducts of the body's metabolism that may harm you. Free radicals can cause cell damage that may contribute to the development of cardiovascular disease and cancer. What else does Vitamin E do Vitamin E does a lot of things. It is believed that vitamin E may also prevent blood cells from sticking to each other and to the blood vessels they travel. This will help promote clear and flexible blood vessels and lower blood pressure. What foods are good sources of Vitamin E? Vegetable oils, nuts (almonds), and green leafy vegetables are the best sources of vitamin E. Fortified cereals are also an important source of vitamin E in the United States. How to Prepare Foods to Retain Vitamin E Vitamin E can be lost from foods during preparation, cooking, or storage. Two easy ways to retain vitamin E are:
Vitamin E deficiency Vitamin E deficiency can occur but it is rare in humans. It occurs in persons who cannot absorb dietary fat, has been found in premature, very low birth weight infants, and in individuals with rare disorders of fat metabolism. One of the symptoms of vitamin E deficiency is neurological problems due to poor nerve conduction. Are you at risk for Vitamin E deficiency? Individuals who have reduced ability to absorb dietary fat (fat malabsorption) may need extra vitamin D because it is a fat soluble vitamin (it dissolves in fat). Crohn's Disease, cystic fibrosis, pancreatic enzyme deficiency and liver disease may reduce a person's ability to absorb dietary fat. Some of the common symptoms of fat malabsorption are diarrhea and greasy stools.
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