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Vitamin E for Optimal Health

Wednesday, 17 June 2015 04:18 PM Current | Bio | Archive

The category “vitamin E” refers to a group of fat-soluble substances such as tocopherols and tocotrienols. These substances can be found in many foods, such as:

• Eggs

• Grains

• Poultry

• Red meat

• Vegetables

• Vegetable oils

•Wheat germ oil

Vitamin E, which is stored in the liver, is a potent antioxidant that protects cells from damage caused by ionized atoms called free radicals.

It also regulates immune system function and gene expression (the process by which the information in a gene is used to create a protein molecule), and has been shown to be beneficial for treating neurodegenerative diseases such as Alzheimer’s.

It has also been shown to have anticancer effects, although this is a somewhat controversial topic.

What is not controversial about vitamin E is that most Americans are deficient in it. Three national surveys, dating back to 1988, have all shown vitamin E intake to be lacking in the standard American diet.

Because vitamin E is so important for so many body functions, it should be included in any good multivitamin product. Unfortunately, many popular, over-the-counter multivitamins contain synthetic forms of vitamin E.

Supplement labels should list which form(s) of vitamin E are included. Synthetic vitamin E is labeled as “dl-alpha-tocopherol.” The “dl” refers to a structurally different form of vitamin E that has lower biological activity compared to the natural form of alpha-tocopherol — which is labeled “d-alpha-tocopherol.”

Any supplement that contains the dl-alpha-tocopherol form of vitamin E should be avoided.

The best form of vitamin E in a supplement is one that contains all the naturally occurring tocopherols and tocotrienols.

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The category “vitamin E” refers to a group of fat-soluble substances such as tocopherols and tocotrienols.
vitamin E, tocopherols, tocotrienols, liver
Wednesday, 17 June 2015 04:18 PM
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