Vitamin E

Vitamin E is a fat-soluble vitamin that acts as an antioxidant in the body. It is composed of a group of compounds called tocopherols and tocotrienols, with alpha-tocopherol being the most biologically active form.

Sources of Vitamin E

Vitamin E is found in various foods, including:

• Vegetable oils (such as wheat germ, sunflower, and safflower oil)
• Nuts and seeds (such as almonds, hazelnuts, and sunflower seeds)
• Green leafy vegetables (such as spinach and broccoli)
• Fortified cereals and other fortified foods
• Some fruits (such as kiwi and mango)

Functions of Vitamin E

Vitamin E has several important functions in the body:

• Antioxidant activity: It helps protect cells from damage caused by free radicals, which can contribute to the development of chronic diseases.
• Immune function: It supports the immune system and helps with the formation of red blood cells.
• Cell signaling: It plays a role in regulating various cellular activities.

Deficiency and Toxicity

A deficiency in vitamin E is rare, but it can lead to nerve and muscle damage, anemia, and weakened immune function. Toxicity from vitamin E is also rare, but excessive supplementation can interfere with blood clotting and lead to hemorrhage.

Recommended Intake

The recommended dietary allowance (RDA) for vitamin E varies by age and gender. For example, the RDA for adults is 15 mg (22.4 IU) per day.

Study Guide

1. What are the sources of vitamin E?
2. What are the functions of vitamin E in the body?
3. What are the potential consequences of a vitamin E deficiency?
4. What is the recommended dietary allowance (RDA) for vitamin E?
5. How does vitamin E act as an antioxidant?