Vitamin E a fat-soluble vitamin, is a powerful antioxidant that has the power to reduce free radical damage, fight inflammation, and therefore to help to naturally slow aging in your cells and fight off health issues like heart disease.
Vitamin E is an antioxidant. This means it protects body tissue from damage caused by substances called free radicals, which can harm cells, tissues, and organs. They are believed to play a role in certain conditions related to aging.
The body also needs vitamin E to help keep the immune system strong against viruses and bacteria.
Vitamin E is also important in the formation of red blood cells and it helps the body use vitamin K. It also helps widen blood vessels and keep blood from clotting inside them.
Cells use vitamin E to interact with each other and carry out many important functions.
Whether vitamin E can prevent cancer, heart disease, dementia, liver disease, and stroke still requires further research
The best way to get the daily requirement of vitamin E is by eating food sources. Vitamin E is found in the following foods:
Vegetable oils (such as wheat germ, sunflower, safflower, corn, and soybean oils)
Nuts (such as almonds, peanuts, and hazelnuts/filberts)
Seeds (such as sunflower seeds)
Green leafy vegetables (such as spinach and broccoli)
Fortified breakfast cereals, fruit juices, margarine, and spreads. Fortified means that vitamins have been added to the food. Check the Nutrition Fact Panel on the food label.
Products made from these foods, such as margarine, also contain vitamin E.
Eating vitamin E in foods is not risky or harmful. However, high doses of vitamin E supplements might increase the risk for bleeding and serious bleeding in the brain.
High levels of vitamin E may also increase the risk of birth defects.