Vitamin E - An Antioxidant Vitamin
Scientists discovered vitamin E in 1922, but its power as an antioxidant has been revealed and fully appreciated only in the past few decades.
It was originally identified as the compound, which restored fertility. Scientists named it tocopherols, which in the Greek language mean "to bear a child". Vitamin E is a fat-soluble vitamin that is made up of two different forms of compounds, the tocopherols and the tocotrienols.
Its rich dietary sources include vegetable oils, nuts, sunflower seeds, wheat germs and whole grains. High protein foods i.e. meats, fish and animal fat, as well as most fruits and vegetables, including spinach, have a sufficient amount of Vitamin E. It is also found in milk and milk products and in egg yolk.
Vitamin E, like other fat-soluble vitamins, is absorbed with fatty acids and triglycerides and depends on the presence of fat in the diet and the action of bile acids. Compared to other fat-soluble vitamins it is more evenly distributed in the body tissues, with high concentrations found in plasma, liver, brain, and tissues.
The primary function of Vitamin E in the body is to act as an antioxidant i.e. it is considered the body's first line of defence. It acts at the cellular level to protect cell membranes from free radical attacks, which can damage the membranes.
The healing power of Vitamin E is enhanced with Vitamin C, a sister antioxidant that actually increases its effectiveness. This combination holds some promise for preventing and possibly easing complications of cancer, HIV infections, lupus, multiple sclerosis and nail problems.
Clinical deficiencies of Vitamin E related to malabsorption are rare. Babies with very low birth weight or premature birth, impaired intestinal absorption and accelerated growth rates, are at risk of vitamin E deficiency. People with hereditary red blood cell disorders and patients on haemodialysis may also develop its deficiency.
In adults, the signs and symptoms of vitamin E deficiency are muscle degeneration, breaking of red blood cells and infertility. They also include progressive neuropathy, limb weakness and sensory loss in the arms and legs.
Research on the protective effect of Vitamin E against chronic diseases such as diabetes and cancer has focused on its powerful antioxidant activity to protect cell membranes.
Vitamin E appears to improve insulin action in diabetes due to its role as an antioxidant. It protects the fragile cell membranes from increased lipids per-oxidant and prevents impairment of the function of the glucose transporters.
Research has also shown the efficacy of vitamin E to increase the response of the immune system in the elderly and its use can even delay the progression of Alzheimer's disease.
It may prevent or delay heart disease and its complications. Because of its antioxidant and immune boosting properties, it may help to safeguard against prostate and colon cancer.
Vitamin E may increase the effects of blood thinning anti-coagulants and may also expedite the action of aspirin. Mineral oil can also interfere with its absorption. Daily oral doses of 400-600mg of Vitamin E in adults have shown no long-term or short-term negative side effects. Rosie Shaw
URL: http://www.balivillareservation.com/bali/antioxidant-vitamin-86.html Bali Info >
Bali Article > Vitamin E - An Antioxidant Vitamin 