Vitamin E

• Vitamin E was discovered in wheat germ oil in 1922.  Vitamin E is a fat-soluble vitamin, which is most commonly sold in the form of alpha-tocopherol acetate.  There are 8 different forms of Vitamin E, each having its own biological activity and functional use in the human body.  The vitamin acts as an antioxidant that protects cells against the effects of free radicals.

• A healthy diet that includes vegetable oils, nuts, leafy greens, and fortified cereals provides the body with a sufficient amount of vitamin E.

• The Recommended Dietary Allowances (RDA) advises different daily intakes of Vitamin E based on both age and gender, ranging from 6 mg for children to 19 mg for pregnant women.

• Vitamin E deficiency is not common in humans, with the exception of premature infants and individuals with rare genetic abnormalities in the alpha-tocopherol transfer protein.

• Individuals who cannot absorb fat, especially those with intestinal disorders like Crohn's Disease or Cystic Fibrosis, require a Vitamin E supplement.

• Current research hints that Vitamin E may help prevent Alzheimer's disease, coronary heart disease, cataracts, and cancer; more is being done to provide stronger evidence of these claims.

• Because the vitamin is an anticoagulant and may increase the risk of bleeding problems, humans should not ingest more than 1,000 mg per day.

• An overall healthy diet should include a moderate amount of fat; it is important that these fats come from nutritious sources like the oils and nuts that provide Vitamin E.

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©2008 Amy Hartelius