Vitamin E Vitamin E is an essential nutrient that provides your body with numerous health benefits.

However, even though your body needs it, your body cannot make it on its own. As such, you need to get vitamin E from other sources in order to get the amount that your body requires to function well. This vitamin can be found most abundantly in wheat germ oil and also in nuts, seeds, vegetable oil, sunflower oil, canola oil, olive oil, tomatoes, spinach and other leafy vegetables. But if your diet does not consist of enough food to provide you with the vitamin E you need, you can get it from health supplements just as well. While we may have always thought of vitamin E simply as a single nutrient out of many others, it is actually made up of a group of compounds that all have distinctive antioxidant activities! Talk about an antioxidant powerhouse. In fact, naturally-occurring vitamin E has eight forms, one of which is known as d-alpha-tocopherol. It is the only form of vitamin E that has been recognized to meet the requirements of the human body and that is actively maintained inside the body. It can be found in the largest quantities in the blood and tissues. As an antioxidant, d-alpha-tocopherols main function is to protect your body tissues from damage caused by free radicals. Free radicals are formed in your body during normal metabolism and upon exposure to environmental factors, like pollutants. The damage is done through oxidation that largely affects fats, which are an integral part of all cell membranes. Since d-alpha-tocopherol is a fat-soluble vitamin, it is uniquely suited to intercept free radicals by neutralizing them and thereby preventing the destruction that they may cause. If left unchecked, free radical damage may hasten the aging process or lead to the development of cardiovascular diseases and certain types of cancers. Apart from vitamin Es antioxidant properties, it has also been indicated to help boost your immune function. Several studies have suggested that vitamin E may enhance specific aspects of the immune response which decline as we grow older. A study done by the Jean Mayer USDA Human Nutrition Research Center on Aging at Tutts University, Boston, indicated that elderly adults who took 200 mg/day of synthetic alpha-tocopherol for several months showed an increased antibody formation. Additionally, several studies have yielded results that suggest vitamin Es potential in decreasing the risk of heart attacks or death from heart diseases. A study done by the Division of Epidemiology at the University of Minnesota School of Public Healthstudy suggested that antioxidant vitamins like vitamin E may protect against coronary heart disease, as found among the 5133 Finnish men and women observed. Aside from the naturally-occurring d-alpha-tocopherol, another form of vitamin E is called dl-alphatocopherol which is also known as synthetic vitamin E. A vast number of health supplements in the market today may only contain synthetic vitamin E. While it has antioxidant properties identical to natural vitamin E, synthetic vitamin E has lower biological activity. This has to do with how it is absorbed by the body. Studies have shown that natural vitamin E is more active and better absorbed by the body. At PureandHealthy by Nu-ture, we only offer vitamin E in its natural form. Our capsules are packed with 400IU of d-alpha tocopherol acetate from soybeans to ensure you of the highest possible quality in aiding you towards optimal health. There are generally no problems associated with taking vitamin E regularly. Although studies have suggested that it is more beneficial to take it with a proper diet. As with any other health supplement or medication, it is best to consult your doctor before taking anything. Return to Top. Vitamin E is a fat-soluble nutrient that has known antioxidant properties. Vitamin E exists in eight different forms in nature, which are called isomers. Of these vitamin E isomers, the most active in human biology and nutrition is known as alpha-tocopherol. In terms of the daily recommended allowance for humans, vitamin E measurements are based on the alpha-tocopherol equivalents of

vitamin E. Supplements for vitamin E are available in both natural and synthetic forms, with the former usually labeled d and the latter dl. Vitamin E has numerous proposed and potential benefits. Vitamin E has been suggested as being helpful in the prevention of numerous conditions and illnesses because of the antioxidant properties of the vitamin. Research studies into the potential uses of vitamin E are ongoing, with particular focus on the fields of cancer research and treatment, and heart disease. For the moment, the only benefit of vitamin E with a wealth of concrete scientific data supporting the use of vitamin E in higher quantities than the daily allowance is in the treatment of conditions associated with deficiencies. Deficiency in vitamin E is considered to be a rare occurrence. Vitamin E deficiency is most often found in individuals with diminished fat consumption due to surgery, cystic fibrosis, or Crohns disease. Malnutrition, diets with extremely low fat content, some genetic conditions, and low birth weight have also been known to contribute to the risk of a vitamin E deficiency. Vitamin E supplementation is advised for treating the symptoms of a deficiency, and for preventing the complications that may arise from such. Note that the diagnosis and treatment of these should be taken under the advisement and supervision of a physician and nutritionist. In some circles, vitamin E is believed to have use in the treatment of allergic rhinitis. It is thought that vitamin E can help reduce the nasal symptoms caused by allergies. However, while there has been some scientific evidence suggesting this possibility, vitamin E studies have not yet confirmed it. Further studies into vitamin E and any beneficial effects it has on allergic rhinitis are still being conducted, and more data is required before the medical community will make a firm conclusion. Altitude sickness is a common problem, and one that may be alleviated with vitamin E. The supplementation of antioxidants supplied by vitamin E, vitamin C, and selenium is believed to improve the human bodys ventilation threshold upon reaching higher altitudes. There is data suggesting that this function of vitamin E may help reduce the effects and symptoms of altitude sickness. However, there is currently little data to suggest that vitamin E can alleviate another problem related to altitude sickness: inflammation after exercise. Research is being conducted to confirm whether or not vitamin E can be effective in such a capacity. Vitamin E is confirmed to act as an antioxidant in the body. Studies have shown that it does act in the body, but the data shows that vitamin E may have only a negligible effect in the doses available in most supplements. The current recommendation of the American Heart Associated is to obtain antioxidants such as vitamin E by eating a well-balanced diet, with emphasis on fruits and whole grains. Until further scientific confirmation on the antioxidant benefits of vitamin E is available, the AHA suggests consulting with a doctor or nutritionist before taking vitamin E supplements. Much of the potential benefits of using vitamin E are still in the theoretical stages, awaiting further testing or confirmation from studies. Vitamin E has been believed to reduce the rate of gastric cancer, alongside other vitamins. Alongside other medications, vitamin E has shown potential in reducing the risk of seizures, particularly in conditions such as refractory epilepsy. A lack of data and reliable studies has made it unclear whether or not vitamin E can help in improving exercise tolerance and decreasing the cholesterol buildup in blood vessels due to prolonged walking. The few reliable studies in that line of inquiry has shown that vitamin E can produce beneficial results, but further data is required to confirm. It is notable that most studies into the potential benefits of vitamin E have focused on the alphatocopherol form. Some believe that research into the potential positive effects of vitamin E may look towards the other forms of vitamin E, to see if the results will differ

DESCRIPTION
What is vitamin E? Even though its name makes it sound like a single substance, vitamin E is actually a family of fatsoluble vitamins that are active throughout the body. Some members of the vitamin E family are called tocopherols. These members include 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.

FUNCTIONS
What is the function of vitamin E? Prevention of oxidative stress Although humans must breathe oxygen to stay alive, oxygen is a risky substance inside the body because it can make molecules overly reactive. When oxygen-containing molecules become too reactive, they can start damaging the cell structures around them. In chemistry, this imbalanced situation involving oxygen is called oxidative stress. Vitamin E helps prevent oxidative stress by working together with a group of nutrients that prevent oxygen molecules from becoming too reactive. This group of nutrients includes vitamin C, glutathione, selenium, and vitamin B3. Some researchers believe that vitamin E is the most important member of this oxidative stress-preventing group. Supporting healthy skin Vitamin E has sometimes been described as the "lightening rod" of the cell, allowing reactive molecules to strike the cell, like lightening, without causing damage. This "lightening rod" function of vitamin E is particularly apparent in the case of the skin, since vitamin E directly protects the skin from ultraviolet radiation (also called UV light). In numerous research studies, vitamin E applied topically to the skin has been shown to prevent UV damage. When the diet contains vitamin E-rich foods, vitamin E can travel to the skin cell membranes and exert this same protective effect. Protection against Bladder Cancer One of the benefits of making foods rich in vitamin E-nuts, seeds, spinach, mustard greens, peppers and olive oil-a part of your healthy way of eating is an up to 50% reduction in risk of developing bladder cancer, according to research presented at the annual meeting of the American Association of Cancer Research, Orlando, FL, May 23, 2004. Bladder cancer, which kills 12,500 Americans annually, is the fourth leading cancer killer among men, and is four times more common in men than women. The study, which included 468 bladder cancer patients and 534 cancer-free controls drawn from residents of Houston, TX, collected data using eating habits questionnaires. Those whose vitamin E intake was in the top 25% had half as much bladder cancer as those in the lowest 25%.

Increasing vitamin E intake to the amount consumed by those in the top group would not be difficult since the actually difference in the amount of vitamin E-rich foods the two extremes consumed was small-the equivalent of a single daily serving of spinach or a handful of almonds. The research team looked at the two most common forms of vitamin E, alpha- and gammatocopherol, and found that only alpha-tocopherol was associated with lower bladder cancer risk. Also, whether study participants got their vitamin E from food alone or from vitamin pills, the reduction in risk was roughly the same. Those with the highest intake of alpha-tocopherol from food had a 42% reduced risk of bladder cancer, and those with a vitamin E rich diet who also took vitamin E supplements had a 44% reduced risk. Vitamin E from Foods, but not Supplements Offers Protection against Prostate Cancer and Alzheimer's Disease While the type of vitamin E usually used in supplements is alpha-tocopherol, research published in the December 2004 issue of the Proceedings of the National Academy of Sciences indicates another form of vitamin E, gamma-tocopherol, but not alpha-tocopherol, inhibits prostate cancer cell proliferation, without affecting healthy prostate cells. Plus, the anti-cancer effect of gamma-tocopherol, when combined with other forms of vitamin E such as delta-tocopherol, appears to be additive. As noted above, Vitamin E is a generic term for a family of at least eight structurally related molecules. When the first research was conducted on vitamin E by the Shute brothers early in the 19th century, in rats, one fraction of vitamin E, alpha tocopherol, appeared more potent since it was necessary for successful pregnancy and production of offspring. For this reason, the Shutes named the vitamin "tocopherol," from the Greek word meaning "to give birth." More recent research has revealed that, in humans, other vitamin E fractions may be even more beneficial. Gamma-tocopherol has been found to exhibit anti-inflammatory effects, which has led researchers to think this fraction may be more cardioprotective than the alpha-tocopherol found in most supplements. Not only is gamma-tocopherol anti-inflammatory, but it is also highly attracted to the nucleus in cells-the site where mutations in the genetic code can promote the development of cancer. When Dr. Jiang and his team investigated the anti-carcinogenic potential of various forms of vitamin E, they found that gamma-tocopherol, particularly in combination with other forms of vitamin E such as delta-tocopherol, induced apoptosis (cell death) in androgen-sensitive prostate cancer cells within 3 days of treatment. Alpha-tocopherol alone did not have this effect. The gamma and delta E fractions appear to induce apoptosis by interrupting the synthesis of sphingolipid, a fatty molecule in cell membranes that acts as a signaling messenger to modulate events inside the cell. In the cell membranes of human prostate cancer cells, the interruption of sphingolipid's synthesis by gamma and delta tocopherols causes the cancerous cells to self-destruct, while leaving healthy cells unaffected. Both fractions, as well as alpha tocopherol, are naturally present in foods rich in vitamin E, which include a number of greens (mustard greens, turnip greens, spinach, collard greens, and kale), sunflower seeds and almonds.

A high intake of vitamin E from food, but not from supplements (which usually contain just alpha-tocopherol) is also inversely associated with Alzheimer's disease. Rush University's Martha Clare Morris, Sc.D., lead nutrition researcher for CHAP, the Chicago Health and Aging Project, found a 67% lower risk of Alzheimer's in subjects with the highest intakes of vitamin E from food and concluded: "various tocopherol forms rather than alpha-tocopherol alone may be important in the vitamin E protective association with Alzheimer's disease." Other roles for vitamin E While most of the research on vitamin E has focused on its role in prevention of oxidative stress, a variety of new roles have recently been suggested. Most of these new roles involve the transfer of chemical information from one cell to another, or across different structures inside of a cell. This transfer of chemical information is referred to as "cell signaling," and many researchers believe that cell signaling cannot accurately take place without the help of vitamin E.

DEFICIENCY SYMPTOMS
What are deficiency symptoms for vitamin E? Deficiency symptoms for vitamin E are difficult to pinpoint and controversial in the research literature. The area of broadest agreement involves malabsorption. In many research studies, low levels of vitamin E are associated with digestive system problems where nutrients are poorly absorbed from the digestive tract. These problems include pancreatic disease, gallbladder disease, liver disease, and celiac disease. A second area of focus for vitamin E deficiency symptoms is called peripheral neuropathy. This area focuses on nervous system problems in the arms, hands, legs, and feet. Pain, tingling, and loss of sensation in these extremities have been associated with vitamin E deficiency. Although many healthcare practitioners report that skin problems appear closely linked to vitamin E deficiency, there are limited human research studies to support this view.

TOXICITY SYMPTOMS
What are toxicity symptoms for vitamin E? When obtained from food sources alone, vitamin E has no documented research of toxicity. Vitamin E supplements, when taken in very high doses of 3000 IU or more, have been shown to have toxic effects. These effects include intestinal cramps and diarrhea, fatigue, double vision, and muscle weakness. Below the 3000 IU level, the research on vitamin E toxicity is inconsistent, but the majority of studies do not demonstrate toxic effects. An exception to the generally low risk of toxicity associated with vitamin E involves simultaneous vitamin K deficiency. For persons with vitamin K deficiency, high intake of vitamin E can prolong bleeding time and interfere with clotting. In 2000, the National Academy of Sciences set a Tolerable Upper Intake Level (UL) for vitamin E of 1,000mg (or 1,500 IU of vitamin E in the form of alphatocopherol). This daily limit applies to supplemental vitamin E only, and is intended to apply to all individuals age 19 and older.

IMPACT OF COOKING, STORAGE AND PROCESSING

How do cooking, storage, or processing affect vitamin E? Exposure to air and factory processing can be particularly damaging to the vitamin E content of food. In wheat, for example, where most of the vitamin E is found in the germ layer, commercial processing removes 50-90% of the food's vitamin E. In 60% extraction wheat flour - the kind that is used to make over 90% of all breads, baked goods, and pastas sold in the U.S., the alpha tocopherol content drops almost 90%, and the beta tocopherol content drops 43%. (Alpha and beta tocopherol are two forms of vitamin E.) To help protect their vitamin E content, vegetables oils like olive oil, sunflower seed oil, and peanut oil should be kept in tightly capped containers to avoid unnecessary exposure to air.

FACTORS THAT AFFECT FUNCTION

What factors might contribute to a deficiency of vitamin E? Since vitamin E is a fat-soluble vitamin, poor absorption of fat in the digestive tract can contribute to vitamin E deficiency. Some specific health conditions that can cause fat malabsorption include pancreatic disease, celiac disease, and gallbladder disease. Premature birth has also been shown to increase risk of vitamin E deficiency in infants.

DRUG-NUTRIENT INTERACTIONS
What medications affect vitamin E? Use of the following medications can reduce the body's supply of vitamin E: Anticonvulsant drugs (like Dilantin and cholesterol-lowering drugs (like probucol, cholestyramine, clofibrate, colestipol, and ) gemfibrozil) can significantly reduce the body's supply of vitamin E. Long-term, regular use of mineral oil (for example, as non-prescription laxative) can also compromise the body's supply of vitamin E.

NUTRIENT INTERACTIONS
How do other nutrients interact with vitamin E? The recycling of vitamin E in the body is intricately connected to four other nutrients: vitamin C, glutathione, selenium, and vitamin B3. Vitamin C is required to keep vitamin E in its metabolically active form; glutathione (a very small protein molecule called a tripeptide and consisting of three amino acid building blocks) is required to keep vitamin C in its active form; and selenium (a micromineral) and vitamin B3 (in a special form called NADPH) are required to keep glutathione in its active form. The fact that vitamin E is so heavily dependent on vitamin C, vitamin B3, selenium, and glutathione means that a diet high in vitamin E cannot have its optimal effect unless it is also rich in foods that provide these other nutrients. At moderately high levels of 1,000 milligrams or more, vitamin E can interfere with the bodily activities of vitamin K. The potential injury to vitamin K metabolism was largely the reason why the

National Academy of Sciences, in the year 2000, set a Tolerable Upper Limit (UL) of 1,000 milligrams per day for vitamin E.

HEALTH CONDITIONS
What health conditions require special emphasis on vitamin E? Vitamin E may play a role in the prevention and/or treatment of the following health conditions: Acne Alzheimer's disease Angina pectoris Asthma Atherosclerosis Breast cancer Diabetes Epilepsy Fibrocystic breast disease Gout Graves' disease Infertility (male) Inflammatory bowel disease Macular degeneration Menopause Migraine Multiple sclerosis Oral cancers Osteoarthritis Parkinson's disease Peptic ulcers Peripheral vascular disease PMS Pregnancy-induced hypetension Psoriasis Rheumatoid arthritis Senile cataracts Squamous cancer Stroke Tardive dyskinesia Vaginitis

FORM IN DIETARY SUPPLEMENTS

What forms of vitamin E are found in dietary supplements? The vast majority of vitamin E supplements contain a single form of the vitamin, alphatocopherol. More specifically, most supplements contain a natural form of alpha-tocopherol, called dalpha tocopherol (or d-alpha tocopheryl acetate). Practitioners often prefer this form of the vitamin over a synthetic version called l-alpha tocopherol.

However, because vitamin E is actually a family of vitamins involving many tocopherols and many tocotrienols, some practitioners recommend vitamin E supplements containing not only d-alpha tocopherol, but other tocopherol and tocotrienol forms of vitamin E. containing this wide variety of vitamin E forms are typically referred to as "mixed tocopherol" or "mixed tocotrienol" supplements. Human research studies comparing the effects of different types of vitamin E supplements are too limited to allow definite conclusions, but recent research suggests dietary vitamin E is preferable to supplements containing only one fraction of this nutrient.

FOOD SOURCES
What foods provide vitamin E? Excellent sources of vitamin E include mustard greens, turnip greens, chard, and sunflower seeds. Very good sources of vitamin E include almonds and spinach. Good sources of vitamin E include collard greens, parsley, kale, papaya, olives, bell pepper, brussels sprouts, kiwifruit, tomato, blueberries, and broccoli. Introduction to Nutrient Rating System Chart In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the World's Healthiest Foods that are either an excellent, very good, or good source of vitamin E. Next to each food name, you'll find the serving size we used to calculate the food's nutrient composition, the calories contained in the serving, the amount of vitamin E contained in one serving size of the food, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system. World's Healthiest Foods ranked as quality sources of: vitamin E Serving Size Cals 1 cup 1 cup 1 cup 1 cup 1 cup 1 cup 1 each World's Amount DV Nutrient Healthiest (mg) (%) Density Foods Rating 14.1 12.0 16.6 8.5 18.7 8.1 90.5 7.9 12.4 7.8 44.9 3.9 8.3 3.0 5.6 2.7 17.0 2.6 excellent excellent excellent excellent excellent very good good good good

Food Mustard greens, boiled Swiss chard, boiled Spinach, boiled Sunflower seeds, raw Turnip greens, cooked Almonds, dry roasted Collard greens, boiled Kale, boiled Papaya

21.0 2.81 35.0 3.31 41.4 3.74 28.8 2.48 49.4 1.67 36.4 1.11 118.6 3.40

0.25 cup 205.2 18.10 0.25 cup 206.0 8.97

Olives Brussel sprouts, boiled Kiwifruit Tomato, ripe Blueberries Broccoli, steamed World's Healthiest Foods Rating excellent very good good

1 cup 1 cup 1 each 1 cup 1 cup 1 cup Rule

154.6 4.03 24.8 0.63 60.8 1.33 46.4 0.85 37.8 0.68 81.2 1.46 43.7 0.75

20.1 2.3 3.1 2.3 6.7 2.0 4.2 1.7 3.4 1.6 7.3 1.6 3.8 1.5

good good good good good good good

Bell peppers, red, raw, slices 1 cup

DV>=75% DV>=50% DV>=25%

OR OR OR

Density>=7.6 Density>=3.4 Density>=1.5

AND AND AND

DV>=10% DV>=5% DV>=2.5%

PUBLIC HEALTH RECOMMENDATIONS

What are current public health recommendations for vitamin E? In 2000, the National Academy of Sciences established the following Adequate Intake (AI) levels for vitamin E: Males and females, 0-6 months: 4 milligrams Males and females, 6-12 months: 5 milligrams In 2000, the National Academy of Sciences established the following Recommended Dietary Allowances (RDAs) for vitamin E: Males and females, 1-3 years: 6 milligrams Males and females, 4-8 years: 7 milligrams Males and females, 9-13 years: 11 milligrams Males and females, 14 years and older: 15 milligrams Pregnant females, 18 years and older: 15 milligrams Lactating females, 18 years and older : 19 milligrams The National Academy of Sciences set a Tolerable Upper Intake Level (UL) for vitamin E of 1,000mg (or 1,500 IU of vitamin E in the form of alpha-tocopherol). This daily limit applies to supplemental vitamin E only, and is intended to apply to all individuals age 19 and older. For more details on this, see the Toxicity Symptoms section above.

Vitamin E (tocopherol)
Vitamin E is the most effective, fat-soluble antioxidant known to occur in the human body. Vitamin E is actually an umbrella term for a group of compounds called tocopherols and tocotrienols. Each form has its own biological activity, the measure of potency or functional use in the body. Alpha-tocopherol (-tocopherol) is the name of the most active form of vitamin E in humans. Of the eight naturally occurring forms of vitamin E, it appears that only naturally occuring alpha-tocopherol (commonly known as d-alpha-tocopherol) is maintained in the human blood circulation. Synthetic alpha-tocopherol is commonly known as d1-alpha-tocopherol. Natural vitamin E d-a-tocopherol is extracted from deodorised distilled oil [d.d.o] which is separated from vegetable [generally soya] oil after crushing. The natural form of vitamin E is clearly superior in terms of absorption and retention in the body. The name "tocopherol" was derived from the Greek words for childbirth (tos), to bring forth (phero), and the chemical designation for an alcohol (ol). Vitamin E is often used in skin creams and lotions because it is believed to play a role in encouraging skin healing and reducing scarring after injuries such as burns. Vitamin E is one of the many nutrients that have protective properties. The main function of vitamin E is to maintain the integrity of the body's intracellular membrane by protecting its physical stability and providing a defense line against tissue damage caused by oxidation. Vitamin E is absorbed from the intestines, along with fat and bile salts, first into the lymph and then into the blood, which carries it to the liver to be used or stored. Vitamin E acts as a co-enzyme in cellular membranes and serves as a scavenger for free radicals that are destructive to the membrane and internal cellular components. Vitamin E in supplements is usually sold as alpha-tocopheryl acetate, a form that protects its ability to function as an antioxidant. The synthetic form is labeled "D, L" while the natural form is labeled "D". Commercially available blends of natural vitamin E include "mixed tocopherols" and "high gamma tocopherol" formulas.

Vitamin E (tocopherol) functions, uses, and health benefits

The most important function of vitamin E is to maintain the integrity of the body's intracellular membrane by protecting its physical stability and providing a defense line against tissue damage caused by oxidation. Vitamin E is protective because it helps reduce oxidation of lipid membranes and the unsaturated fatty acids and prevents the breakdown of other nutrients by oxygen. Vitamin E is an antioxidant that prevents free radical damage in biological membranes. Free radicals can cause cell damage that may contribute to the development of cardiovascular disease and cancer. Vitamin E has an effect on several enzyme activities and membrane properties. It is involved in the regulation of vascular smooth muscle cell proliferation and protein kinase C activity. Vitamin E as an antioxidant helps to stabilize cell membranes and protect the tissues of the skin, eyes, liver, breast, and testes, which are more sensitive to oxidation. When applied to the skin, vitamin Econtaining creams or oils are believed to promote healing, protecting cells from free-radical damage and reducing itchiness. Many people use such products to ensure optimal skin health. The protective, nutritional antioxidant function of vitamin E is also performed and enhanced by other antioxidants, such as vitamin C, beta-carotene, glutathione (L-cysteine), and the mineral selenium. Vitamin E and heart disease - Vitamin E helps protect against heart disease by limiting the oxidation of LDLcholesterol. Vitamin E helps prevent oxidation of lipoproteins, particularly in smokers, and reduces the stickiness of platelets in the bloodstream. Vitamin E also keeps arteries flexible and elastic, allowing blood to flow freely. Vitamin E helps prevent arteries from clogging by blocking the conversion of cholesterol into the waxy fat deposits called plaque that stick to blood vessel walls. Vitamin E also thins the blood, allowing for blood to flow more easily through arteries even when plaque is present. Vitamin E also may help prevent the formation of blood clots, which could lead to a heart attack. Vitamin C and vitamin E, taken in combination, help to stabilise LDL cholesterol in the body. This may help to reduce the risk of atherosclerosis.

Vitamin E and cancer - Some cancers are believed to result from oxidative damage to DNA caused by free radicals. Free radicals can damage DNA, leading to mutations in cells that may cause cancer. Antioxidants such as vitamin E help protect against the damaging effects of free radicals. The vitamin may also help fight cancer by boosting the immune system. Vitamin E may protect against the development of cancers by enhancing immune function. Some evidence associates higher intake of vitamin E with a decreased incidence of prostate cancer and breast cancer. Cigarette smokers have a higher risk of developing cancers of the mouth, upper airways and lungs, and vitamin E may help protect smokers against these cancers through its antioxidant properties. Vitamin E and cataracts - Because of it's antioxidant action, vitamin E may help to protect against cataracts and age related macular degeneration. Cataracts are growths on the lens of the eye that cloud vision. They increase the risk of disability and blindness in aging adults. Lens clarity, which is used to diagnose cataracts, is better in regular users of vitamin E supplements and in persons with higher blood levels of vitamin E. Uveitis is another eye disorder for which the antioxidant vitamins C and E may be helpful. Uveitis is inflammation of the uvea, the middle layer of the eye between the sclera and the retina. Vitamin E and alzheimer's disease - Alzheimer's disease is a wasting disease of the brain. Oxidative stress is believed to contribute to the development of Alzheimer's disease. Vitamin E is an antioxidant that prevents free radical damage in biological membranes. Vitamin E supplementation improves cognitive performance in healthy individuals and in those with dementia from causes other than Alzheimer's disease. In addition, vitamin E, together with vitamin C may prevent the development of Alzheimer's disease.

Vitamin E (tocopherol) dosage, intake, recommended daily allowance (RDA)

The recommended dietary allowance (RDA) for vitamin E is 10 mg/day for the adult man, 8 mg/day for the adult woman, and 3 mg/day for the infant. In April 2000 the FNB raised the RDA for men by 50 percent and nearly doubled the RDA for women. The new RDA is 15 milligrams for both sexes, including pregnant women. For lactating mothers it is 19 milligrams. This is for natural or natural-source alpha-tocopherol. However, The amount of vitamin E required depends upon body size and the amount of polyunsaturated fats in the diet, since vitamin E is needed to protect these fats from oxidation. Vitamin E is available in various forms, including d- or dl-alpha tocopheryl acetate, d- or dl-alpha tocopherol, and dor dl-alpha tocopheryl acid succinate. The most potent and useful form of vitamin E is called alpha-tocopherol. To determine the number of milligrams of alpha-tocopherol in a supplement labeled in internationals units, one of two conversion factors is used. If the forms are d-alpha-tocopherol, d-alpha-tocopheryl acetate or d-alpha-tocopheryl succinate, multiply IU times 0.67. If the forms are d1-alpha-tocopherol, dl-alpha tocopheryl acetate or dl-tocopheryl succinate, multiply IU times 0.45.

Sources of vitamin E (tocopherol)

Vitamin E is found in the germ of a seed or grain. Most of the nutrients are concentrated there. Whole-wheat flour contains much of the original germ, so it has vitamin E. Refined flour, or white flour, has been stripped of many of its nutrients, including vitamin E. Vitamin E is found in many common foods, including vegetable oils (such as soybean, corn, cottonseed and safflower) and products made from these oils (such as margarine), wheat germ, nuts and green leafy vegetables, although the researchers evaluated only the pill form of the vitamin. The best sources of vitamin E are vegetable oils such as sunflower, canola, corn, soybean and olive oil. Nuts, sunflower seeds and wheat germ are also good sources. Other sources of vitamin E are whole grains, fish, peanut butter, and green, leafy vegetables. The richest sources of the vitamin are found in unrefined edible vegetable oil, including wheat germ,

safflower, sunflower, cottonseed, canola and olive oils. In these oils, approximately 50 percent of the tocopherol content is in the form of alpha-tocopherol. Other foods containing vitamin E include unrefined cereal grains, fruits, nuts and vegetables.

Vitamin E (tocopherol) deficiency

Vitamin E deficiency is a very rare and often results in damage to nerves. Vitamin E deficiency affects the central nervous system and may result in progressive neuromuscular disease characterized by loss of reflexes, muscle weakness, loss of balance and impaired ability to coordinate voluntary movements (ataxia). Vitamin E deficiency may also contribute to cardiovascular diseases, including atherosclerosis, as well as an increased risk of certain cancers. There are three specific situations when a vitamin E deficiency is likely to occur. It is seen in persons who cannot absorb dietary fat, has been found in premature, very low birth weight infants (birth weights less than 1500 grams, or 3 1/2 pounds) and is seen in individuals with rare disorders of fat metabolism. Infants are born in a state of relative vitamin E deficiency. Vitamin E deficiency in premature infants persists during the first few weeks of life and can be attributed to limited placental transfer of vitamin E, low tissue levels at birth, relative dietary deficiency in infancy, intestinal malabsorption, and rapid growth. Premature infants may be at risk for vitamin E deficiency because they may be born with low tissue levels of the vitamin, and because they have a poorly developed capacity for absorbing dietary fats.

Vitamin E (tocopherol) overdose, toxicity, side effects

The health risk of too much vitamin E is low. Vitamin E appears to be safe when consumed in amounts up to 1,000 IU a day. The National Academy of Sciences has established the daily tolerable upper intake level for adults to be 1,000 mg of vitamin E, which is equivalent to 1,500 IU of natural vitamin E or 1,100 IU of synthetic vitamin E. Doses of over 800 IU a day of vitamin E may interfere with the body's ability to clot blood, posing a risk to people taking blood thinners (anticoagulants).