Vitamin E is a fat soluble antioxidant vitamin that helps prevent free radicals in our body and also it works in the formation of muscles, red blood cells, and tissues and further more it prevents the oxidation of fats and vitamin A. Free radicals are the free electrons that are unpaired and bind with other molecules and potentially damage to the body. Mainly this deficiency is found in the people who don’t absorb fat properly. There are two forms of vitamin E are there.
Tocopherol is a subfamily of vitamin E which includes members alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol.
Other members of the vitamin E family are called tocotrienols. These members include alpha, beta, gamma, and delta tocotrienol. As increasing information has become available about these forms of vitamin E, more and more of them are understood to have unique functions.
The main sources of Vitamin E are spinach, turnip greens, chard, mustard greens, cayenne pepper, sunflower seeds, bell peppers, asparagus, kale, tomatoes, cranberries, broccoli, Brussels, sprouts, papaya, raspberries, carrots, wheat germ, liver, eggs, nuts — almonds, hazelnuts, and walnuts, corn-oil margarine, mayonnaise, vegetable oils, including olive, corn, safflower, soybean, cottonseed, and canola and avocado etc,.
Vitamin E is an antioxidants may provide protection against serious diseases including heart disease and cancer. People having deficiency in vitamin E in their body can have problems including liver and kidney, muscle weakness, eye problems like blurred vision, cataract, unsteady walking, diseases of brain and nervous system, heart related problems, skin disorders, allergies etc.
Vitamin E is available in the form of natural as well as synthetic forms. And also available in soft gels, tablets, capsules, and topical oils.
Take the dosage according to the physician’s advice because without the advice you may end up either taking an overdose or inadequate dose.