Golden Ruler's of Penmai
- Sep 3, 2012
Vitamin E works as an antioxidant to neutralize free radicals in cell membranes. Vitamin E also slows the aging process.
The main role of vitamin E as an antioxidant is to neutralize free radicals in cell membranes. This is a fat antioxidant and very necessary for the body.
Main Function of Vitamin E: Antioxidant protection
RDA of Vitamin E: 15 mg for adults, 4-11 mg for children
Smokers and women who take the contraceptive pills have additional vitamin E requirements.
Deficiency of Vitamin E: Cardiovascular disease
Food Sources of Vitamin E: Almonds, sunflower seeds, cold pressed oils, wheat germ, and whole wheat
Degradation of Vitamin E: Easily destroyed by storage, heat, oxygen and food processing.
Toxicity of Vitamin E: Vitamin E is not toxic, but, in very large doses, may impair blood clotting.
Foods Rich in Vitamin E (mg per 100 gm)
Sunflower oil – 59 mg
Sunflower seeds – 50 mg
Almonds – 26 mg
Soybean oil – 18 mg
Hazelnuts – 15 mg
Olive oil – 12 mg
Spinach, raw – 2 mg
Whole wheat – 1 mg
Vitamin E supplements must be taken with food for proper absorption.
Benefits of Vitamin E
1. Slows the aging process
2. Provides the body with oxygen
3. Works as a powerful antioxidant
4. Protects lungs against pollution
5. Ensures proper development and maintenance of nerves and muscles
6. Helps to prevent miscarriages
7. Heals the skin and prevents scars
8. Improves fertility
9. Regular use of vitamin E skin cream helps to slow down the degenerative aging process.