Vitamin E: Function, Sources, Consequences of Deficiency

by Edwin Rosenthal

Vitamin E plays a vital role in blood circulation, formation and maintenance of cells, maintenance of healthy heart; reduce cancer, reducing Alzheimer’s disease, maintaining healthy skin, to reduce certain chronic diseases. It also acts as an antioxidant. Anti-oxidants protect the body from damaging effect of free radicals that are harmful to the body.

People with Crohn’s disease, cystic fibrosis and other chronic diseases need more vitamin E which helps to prevent or control the diseases. Also the people with low absorption of dietary fat require more amounts of vitamin E as they come under vitamin E deficiency. Deficiency of vitamin A leads to nerve damage.

Studies show that the presence of vitamin E is more in breakfast cereals, wheat germs, nuts, vegetables and oils.

Sources of Vitamin E are cereals, wheat germs, spinach, almonds, sunflower seeds, almond butter, peanut butter, pine nuts, hazel nuts, red pepper, tomatoes, avocado, carrots, pumpkin, sweet potato, asparagus, broccoli, vegetable oil, sunflower oil, olive oil, Brussels sprouts, margarine, fish, mango, papaya etc.

Vitamin E is found in a wide range of foods and therefore its deficiency doesn’t occur other except rare cases of genetic disorders or severe mal-absorption.

Vitamin E is lost on storing or heating. So it is better to obtain the food when it is fresh.

Vitamin E can also be obtained through supplements in the form of capsules or tablets or injections or liquids that are recommended by health care providers or doctors.

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