Vitamin E
It is not merely a single molecule, but a complex of related molecules that constitute vitamin E: a group of eight fat-soluble compounds, including tocopherols and tocotrienols.
Vitamin E is a yellowish, fat-soluble oil, resistant to heat but sensitive to oxidation. Among the various forms of vitamin E, γ-tocopherol is the most common in the North American diet, while α-tocopherol holds that status in Europe. γ-Tocopherol can be found in corn oil, soybean oil, margarine, and salad dressings. α-Tocopherol is the most biologically active form of vitamin E. This variant of vitamin E is abundant in wheat germ oil, sunflower oil, and safflower oil.
It is an antioxidant that stops the production of reactive oxygen species formed during fat oxidation, influences proper hormone secretion, muscle and nervous system function, and protects against radiation, toxic substances, medications, and metals. It reduces the risk of cancerous diseases and protects the heart and circulatory system. A deficiency of this vitamin causes impaired muscle and nervous system function.
Vitamin E Deficiency Can Cause:
- Spinocerebellar ataxia
- Myopathies
- Peripheral neuropathy
- Ataxia
- Skeletal myopathy
- Retinopathy
- Impaired immune response
Sources of Vitamins
It is found in cereal germ, corn, sunflower, and olive oil, as well as in walnuts, hazelnuts, avocado, almonds, peanuts, and legumes.
Recommended Daily Dose
Daily requirement for this vitamin: 10-15 mg.