What is Vitamin E?
Vitamin E refers to the fat-soluble antioxidant, which functions as a protective substance for the cells especially from the damaging effects of the harmful free radicals in the body. The term is actually used to describe a group of eight antioxidants, four of which are called tocopherols and four are called tocotrienols. The only form of this vitamin absorbed and actively maintained in the body is called alpha tocopherol or a-tocopherol. This is the type of vitamin E, which is found with the largest quantities in the body tissue and blood.
It helps in effectively protecting the essential body fatty acids especially from oxidation. Oxidation is a process that occurs in the body cells, which eventually causes the breakdown of healthy body tissues. With substantial amount of vitamin E, sickness and diseases due to oxidation are effectively prevented. Deficiency of the vitamin could cause ailments such as myopathies, spinocerebellar ataxia and the immune response impairment.
The ability of this salient substance in the body is also for the formation of the red blood cells. It typically helps the body utilize another important body substance called vitamin K. This is a versatile and essential vitamin, which has the ability to prevent some of the most serious and oftentimes fatal diseases. Regular intake and sufficiency of vitamin E in the body facilitates in the prevention of heart disease, cancer, dementia, stroke and liver diseases.
This vitamin type is a natural substance found in some foods or added to others to function as a dietary supplement. Vitamin E is present in many food groups and to get enough of this substance that the body needs, eating balanced diet is vital. It could be found in foods such as wheat germ, nuts, corn, seeds, olives, asparagus, spinach and green leafy veggies. It is also sufficiently present in vegetable oils such as soybean, cottonseed, corn and sunflower.