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Vitamin E
 

 

What is Vitamin E??

Vitamin E is fat-soluble vitamin as so is Vitamin A, D and K.  
Excess levels can be toxic.

Functions of Vitamin E

Vitamin E is an anti-oxidant.  Anti-oxidants prevent damage to cells from oxygen.  For example, it prevents damage (via oxygen) of polyunsaturated fat.
Vitamin E makes red blood cells livelonger
May be involved in the making of haemoglobin.
Protects against toxic chemicals, for example, nitrous oxide.
May have a protective affect against exercise induced injury
May enhance our immune response

Sources of Vitamin E

  Vitamin E is mainly found in plant foods, especially seeds, seed oil and nuts.  Seafoods also provide some.

  Oils include:
Wheat germ oil
Sunflower oil
Cottonseed oil
Safflower oil
Corn oil
Almond oil
Palm kernel oil
Cod liver oil
Vitamin E enriched Eggs
Tuna
Cod
Lobster
Mango
Blackberries
Avocado
Almonds
Brazil Nuts
Hazel Nuts
Peanuts
Mayonnaise
Peanut Butter
Sweet potato

 

REFERENCES

1. Stanton, R.  (1996)  Rosemary Staton's Complete Book of Food & Nutrition. NSW, AUST.

2. Wahlqvist, M & Briggs, D.  (1988)  Food Facts.  NSW, AUST.

3. Escott-Stump, S. (1997)  Nutrition & Diagnosis - Related Care. US

4. Mahan, L & Escott-Stump, S. (2000) Food, Nutrition & Diet Therapy.  US


OTHER MATERIAL

1. NSW HEALTH & NORTHCOTT SOCIETY.  Vitamin Folate - Important Message for Women. NSW, AUST.

 

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