Vitamin E is an antioxidant that protects the vitamin A and fatty acids from the effects of oxidation by free radicals. These are molecules that are highly reactive and can damage other cells. It also aids in the metabolism of cells and protects body tissues such as the eyes, skin, liver, breast, and calf muscles. This vitamin is a fat soluble vitamin which means it is stored in the fat cells. This means that it does not have to be replenished as often as water soluble vitamins.
Vitamin E is found in eggs, and many oils such as corn oil, cottonseed oil, palm oil, soybean oil, and olive oil to name a few. It is also found in tomato juice, mango, macaroni noodles, mayonnaise, some nuts, and a few vegetables.
Although the best way to gain a healthy supply of vitamin E is to eat a well balanced diet, the way you cook food could reduce the amount of vitamin E contained in a food product. Cooking, storage and preparation can damage the vitamin E in foods so it is best to store foods in airtight containers and avoid exposing them to light.
In addition, individuals with low fat diets may have trouble retaining healthy supplies of vitamin E because it is stored in the fat cells. Without the number of fat cells in an individual of average weight, an underweight individual may not have the storage capacity. In these cases, vitamin e supplements are available.
So, as long as you are eating a proper diet and storing your food in a way that preserves the vitamin E, you probably don’t require extra vitamin E. However, if you do not eat enough, or do not eat enough of the right foods, you may want to try a vitamin E supplement.
Copyright © 2005 www-prescriptions.com