Vitamin E is an important antioxidant and a fat-soluble vitamin. The body stores this vitamin and uses it when requires. It protects body cells from damage. This essential nutrient is found abundantly in natural foods. It is also available as a dietary supplement source. It is also found in processed foods. The term “vitamin E” describes eight different compounds. The most active form found in people is Alpha tocopherol.
Protection from damage
A fat-soluble nutrient, vitamin E primarily acts as an antioxidant, that means it helps to protect from cell damage that are caused by unstable molecules called free radicals.
Acne spot treatment
Vitamin E is used as an acne spot treatment for acne scarring increases the healing speed of a spot. It is involved in the formation of proteins that help to maintain healthy skin cells. This means that it not only helps to prevent acne in the first place but also supports the treatment of cells
Protects cognitive function
Vitamin E reduces the risk of Alzheimer’s, Parkinson’s, and other brain and nervous system diseases due to its antioxidant property by balancing the free radical damage.
Vitamin E helps protect eyesight. Adequate vitamin E intake and high serum-tocopherol levels are attributed to a lower risk of age-related cataracts.
Recommended Dietary Allowance of Vitamin E
Vitamin E for males and females ages 14 years and older is 15 mg daily (or 22 international units, IU), including pregnant women. Lactating women need slightly more at 19 mg (28 IU) daily.
Sources of vitamin E
Vitamin E is found in many foods such as vegetable oils, cereals, meat, poultry, eggs, fruits, vegetables, wheat germ oil, safflower oil, corn oil, seeds, and almonds, peanuts, hazelnuts. It is also available as a supplement.
Immune boosting herb Smoothie
|1/2 avocado(s)||Avocado (ripe)|
|2 cups||Baby spinach|
|1/2 medium||Lemon (juice)|
|1 cup||Water, filtered|
|1 tsp||Dill, dried|
- Add everything to a blender and blend.
- Serve immediately or serve as a cold soup with fresh croutons or bread.
- Calories 308
- Total Fat 15.7 g
- Sodium 181 mg
- Potassium 1911 mg
- Total Carbohydrate 34 g
- Dietary Fiber 18.0 g
- Sugar 0.9
- Kamat CD, Gadal S, Mhatre M, Williamson KS, Pye QN, Hensley K. Antioxidants in central nervous system diseases: preclinical promise and translational challenges. J Alzheimer’s Dis. 2008; 15:473-93.
- Rimm EB, Stampfer MJ, Ascherio A, Giovannucci E, Colditz GA, Willett WC. Vitamin E consumption and the risk of coronary heart disease in men. N Engl J Med. 1993; 328:1450-6.