|
Vitamin E is a mixture of several related compounds known as tocopherols. The a-tocopherol molecule is the most potent of the tocopherols. Vitamin E is absorbed from the intestines packaged in chylomicrons. It is delivered to the tissues via chylomicron transport and then to the liver through chylomicron remnant uptake.
Vitamin E is a recent discovery. It was first identified in 1922 when researchers found that rats fed a limited diet became infertile.
It is a powerful antioxidant, responsible for protecting the body from pollutants, chemicals, and rancid fats that create the free radicals which in turn contribute to cancer and break down other nutrients in the body.
Food Sources of Vitamin E
Vitamin E is found in nuts, oils, vegetables, sunflower seeds, whole grains, spinach, oils, seeds, wheat oils, asparagus, avocado, beef, seafood, apples, carrots, celery etc.
Functions of Vitamin E
Due to its lipophilic nature, vitamin E accumulates in cellular membranes, fat deposits and other circulating lipoproteins. The major site of vitamin E storage is in adipose tissue.
The major function of vitamin E is to act as a natural antioxidant by scavenging free radicals and molecular oxygen. In particular vitamin E is important for preventing peroxidation of polyunsaturated membrane fatty acids. The vitamins E and C are interrelated in their antioxidant capabilities. Active a -tocopherol can be regenerated by interaction with vitamin C following scavenge of a peroxy free radical. Alternatively, a -tocopherol can scavenge two peroxy free radicals and then be conjugated to glucuronate for excretion in the bile. Vitamin E is also important in the formation of red blood cells and it helps the body to use vitamin K.
Dosage
The recommended daily intake of vitamin E from food now stands at 15 milligrams from food. That's the equivalent of 22 IU from natural-source vitamin E or 33 IUs of the synthetic form. Researchers are still writing the book on vitamin E. Evidence from observational studies suggests that at least 400 IU of vitamin E per day, and possibly more, are needed for optimal health. Since standard multivitamins usually contain around 30 IU, a separate vitamin E supplement is needed to achieve this level.
What are the deficiency symptoms of vitamin E?
May lead to a rupture of red blood cells, loss of reproductive powers, lack of sexual vitality, abnormal fat deposits in muscles, degenerative changes in the changes in the heart and other muscles; dry skin. Neurological disorders have been associated with vitamin E deficiencies associated with fat malabsorptive disorders.
Overdosage signs of vitamin E
Signs of an overdose may include double vision,headache, fatigue, muscular weakness and gastroinstetinal trouble.
Increased intake of vitamin E is recommended in premature infants fed formulas that are low in the vitamin as well as in persons consuming a diet high in polyunsaturated fatty acids. Polyunsaturated fatty acids tend to form free radicals upon exposure to oxygen and this may lead to an increased risk of certain cancers.
Interactions
Drugs or Nutrients that decrease its absorption or levels in the body: Mineral Oil, Orlistat, bile acid sequestrants (Cholestyramin, Colestipol), fenofibrate, gemfibrozil, haloperidol, chitosan, polyunsatured fatty acids. Supplementation with Vitamin E may be necessary and vitamin E benefit is certain.
How to Store the Vitamin E?
Heat and/or moisture may alter the vitamin. Refrigeration is recommended.
Vitamin E Deficiency
Abetalipoproteinemia
Muscular dystrophy
Haemolytic anaemia
|
