Vitamin E benefits and deficiency symptoms

Vitamin E is the generic name for a group of closely related and naturally occurring fat soluble. This not only means that our bodies store the vitamin in our fat reserves. It also means that our bodies are only able to break down the vitamin’s potency and nutrients in fat, not in water. Vitamin E is a family of eight related molecules known as tocopherols. Alpha-tocopherol is the most biologically active form and therefore the most useful to the human body. Vitamin E is a powerful antioxidant, which protects the body against chronic diseases. One of the very interesting mysteries of the mineral world is Vitamin E. One of the things that we do recognize is that it is known to be an essential nutrient in more than 20 vertebrate species. Vitamin E also serves in the building of muscles and various other tissues. Adding up, Vitamin E prevents the oxidation of Vitamin A and the oxidation of fats.

Vitamin E deficiencies are rare. They occur mostly in premature babies, people who cannot absorb dietary fats, and people with rare fat metabolism disorders. Because the vitamin is only able to spread its values in fat centers of the human body— so-called oil wells. The main symptoms of a Vitamin E deficiency are neurological problems, or nerve-related disorders.

According to the recommendation of the Food and Nutrition Board, the daily requirements of Vitamin E for men and women are as follows: For adult males it is necessary to consume 15 IUs, or 10 milligrams. For Women it is necessary to consume 12 IUs, or 8 milligrams of this supplement. For pregnant and nursing women, this value is an exception, and it is necessary to consume 15 IUs, or 10 milligrams.

Vitamin E is widely distributed in foods. By far the richest sources are the oil family—wheat germ, safflower, sunflower, corn, and soy oils, nuts family, turnip and dandelion greens, as well as broccoli, mangoes, egg yolks, spinach, and whole grains.