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
· Brazil Nuts
· Hazel Nuts
· Peanut Butter
· Sweet potato
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
1. NSW HEALTH & NORTHCOTT SOCIETY. Vitamin Folate - Important Message for Women. NSW, AUST.