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Vitamin E refers to a group of eight fat-
The important function of vitamin E is the antioxidant function protecting lipids and preventing the oxidation of polyunsaturated fatty acids (PUFAs).
Vitamin E is incorporated into cell membranes protecting them from oxidative damage. Other functions include enzymatic activities and gene expression.
Vitamin E also plays a role in neurological functions and inhibition of platelet aggregation.
The best sources of alpha-
Most vitamin E in American diets is in the form of gamma-
Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil. Here is a list of foods having the highest content of vitamin E.
The recommended daily intake for adults is 15 mg (22.5 IU). The upper tolerable intake level (UL) for vitamin E is 1000 mg (1500 IU) per day.
Signs of vitamin E deficiency include neuromuscular problems such as spinocerebellar ataxia, myopathies, dysarthria, absence of deep tendon reflexes, loss of vibratory sensation and proprioception, and positive Babinski sign (abnormal plantar reflex).
Deficiency can also cause anemia due to oxidative damage to red blood cells, retinopathy, impairment of the immune response and male infertility.
When obtained from food sources alone, vitamin E has no documented toxicity.
Please note that for persons with vitamin K deficiency, a high intake of vitamin E can prolong bleeding time and interfere with clotting of the blood.
Vitamin E supplements, when taken in very high doses of 2000 mg (3000 IU) or more, have toxic effects including intestinal cramps and diarrhea, fatigue, double vision, and muscle weakness.
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