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The Nutrition Centre

Vitamin E


Vitamin E is Good For


aspargus, source of Vitamin EVitamin E is a fat-soluble vitamin present in many foods, especially certain fats and oils. It is one of a number of nutrients called antioxidants. Antioxidants are nutrients that block some of the damage caused by toxic by-products released when the body transforms food into energy or fights off infection. The build up of these by-products over time is largely responsible for the aging process and can contribute to the development of various health conditions such as heart disease, cancer, and a host of inflammatory conditions like arthritis. Antioxidants provide some protection against these conditions and also help reduce the damage to the body caused by toxic chemicals and pollutants. 


Sources of Vitamin E


The richest source of vitamin E is wheat germ. Other foods that contain a significant amount of vitamin E include liver, eggs, nuts (almonds, hazelnuts, and walnuts); sunflower seeds; corn-oil margarine; mayonnaise; cold-pressed vegetable oils, including olive, corn, safflower, soybean, cottonseed, and canola; dark green leafy vegetables like spinach and kale; greens (beet, collard, mustard, turnip) sweet potatoes; avocado, asparagus and yams.


Vitamin E Deficiencies


Vitamin E deficiency can be seen in people unable to absorb fat properly. Such conditions include pancreatitis (inflammation of the pancreas), cystic fibrosis, and biliary diseases (illnesses of the gallbladder and biliary ducts). Symptoms of deficiency include muscle weakness, loss of muscle mass, abnormal eye movements, impaired vision, and unsteady gait. Eventually, kidney and liver function may be compromised. In addition, severe vitamin E deficiency can be associated with serial miscarriages and premature delivery in pregnant women.






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