Vitamin E is an antioxidant that protects the bodies tissue against damage caused by free radicals. Free radicals can harm cells, tissues, and organs. They are also believed to play a role in certain conditions associated with aging. Vitamin E is important in the formation of red blood cells and helps it to use vitamin K.
Nutritional sources of vitamin E are easily available in the form of greens, vegetables, nuts, wheat germ, papaya, egg yolk, and liver as some of the best sources.
As a supplement, vitamin E has a number of health benefits for the body. Vitamin E is particularly important for the protection of the cell membrane, keeping the skin, heart, nerves, muscles, and red blood cells healthy.
Recent reports suggest that vitamin E may play a role in the prevention, and/or treatment of the following health conditions:
- Alzheimer's disease
- Angina pectoris
- Breast cancer
- Fibrocystic breast disease
- Graves' disease
- Infertility (male)
- Inflammatory bowel disease
- Macular degeneration
- Oral cancers
- Parkinson's disease
- Peptic ulcers
- Peripheral vascular disease
- ü Pregnancy-induced hypertension
- Rheumatoid arthritis
- Squamous cancer
- Tardive dyskinesia
Additional sources of vitamin E include:
mustard greens, turnip greens, chard, sunflower seeds, collard greens, spinach, parsley, kale, papaya, olive, bell pepper, Brussels sprouts, kiwi fruit, tomato, blueberry, broccoli, wheat germ, vegetable oil, margarine, avocado, whole grain products, egg yolk, nuts, liver, and peanut butter.
Doses for oral vitamin E generally range from 50 to 1,000 IU. Experts recommend getting vitamin E from food rather than from supplements.
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