Vitamin E

Vitamin+E

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Overview

Vitamin E is a fat soluble vitamin that is part of a family containing eight antioxidants: four tocopherols and four tocotrienols. Alpha-tocopherol is the chief form found in blood and tissues.

Importance

Vitamin E has many functions in the body including:

  • Scavenging free radicals and acting as an antioxidant
  • Cell signaling
  • Facilitating the expression of immune and inflammatory cells.

Food Sources

Vitamin E can be found in several foods including:

  • Vegetable oils
  • Nuts
  • Green leafy vegetables
  • Avocado
  • Seeds
  • Whole grains
  • Tomatoes
  • Apples
  • Carrots.

Deficiencies

No symptoms are typically noticed unless there is severe malnutrition. However, suboptimal intake of vitamin E can be common, leading to subclinical deficiencies.

If you suspect a health problem or deficiency in certain nutrients, please see your primary health care provider (doctor, naturopath, etc). They can help unravel the complexity of your physiology.

Excess/Toxicity

Common symptoms of vitamin E excess/toxicity include:

  • Impaired blood clotting.

However, your individual response could be different. If you suspect a health problem or an excess of certain nutrients, please see your primary health care provider (doctor, naturopath, etc). They can help unravel the complexity of your physiology.

Note: Minimal side effects have been noted in adults taking supplements in doses less than 2000mg/day.

Recipe

For recipes rich in vitamin E, check out any of the Encyclopedia of Food entries for food items listed above!

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At a Glance

The Vitamin E family contains eight antioxidants. In addition to scavenging free radicals and acting as an antioxidant, vitamin E helps with cell signaling, and helps facilitate the expression of immune cells. Vitamin E can be found in vegetable oils, nuts, green leafy vegetables, avocado, seeds, whole grains, and many other fruits and vegetables.