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E (Vitamin E)DESCRIPTIONVitamin E occurs as eight compounds in nature: alpha, beta, delta and gamma tocopherol and tocotrienols. On supplement labels vitamin E refers to "d-alpha tocopherol/tocotrienol." equivalent. The synthetic form of vitamin E is "dl-alpha tocopherol" and is a less active form. Vitamin E is measured in mg and i.u. where: STABILITYCommercial food processing reduces the vitamin E content of foods as does freezing and deep-frying. Solvent extraction of vegetable oils also destroys vitamin E. N.B. Acetate and succinate are more stable forms of vitamin E often used in supplement manufacture. FUNCTIONSVitamin E is a very important antioxidant. Its properties are vital in the membranes of tissues which have a high concentration of polyunsaturated fats (PUFAs), such as in the brain, nervous system and lungs. Vitamin E helps protect PUFAs and other fatty substances such as cholesterol from oxidation caused by free radicals, the highly reactive by-products of metabolism which also arise from environmental sources. As an antioxidant nutrient, vitamin E helps to prevent conversion of nitrites in smoked, pickled and cured foods to nitrosamines (possible carcinogens) in the stomach. As an antioxidant, vitamin E works closely with Vitamin C. Vitamin E has a very powerful antioxidant effect in the body - protecting the lipids in cell walls particularly. Lipids are particularly susceptible to oxidation by free radicals (highly reactive by-products of metabolism also arising from environmental sources). In its capacity as an antioxidant, vitamin E can act to reduce the oxygen requirement of muscles and thereby increase exercise capacity. It also helps healing and is protective against Atherosclerosis and thrombosis. Vitamin E also has an important neurological role and prevents degeneration of the nerves and muscles. DEFICIENCYDeficiency of vitamin E does not lead to any specific disease in the short term, but chronic insufficiency of vitamin E is thought to be a contributory factor in cancer and heart disease. In children, fat malabsorption can lead to a deficiency of vitamin E characterised by abnormal red blood cell development. REQUIREMENTSUpper safe level for daily supplementation = 800mg (1200i.u.) Recommended Daily Allowance = 10mg SUPPLEMENTAL USESVitamin E supplements are advised in individuals who have fat malabsorption problems. To date, these are some of the conditions that vitamin E supplements may help prevent:
Vitamin E may also be used as a nutritional therapy in the following conditions:
Coronary Heart Disease: Parkinson?s Disease: SAFETYLevels over about 800mg vitamin E (d-alpha tocopherol) have occasionally been associated with such symptoms as Fatigue, nausea, mild gastrointestinal problems, palpitations and transient blood pressure increase. Such symptoms are reversible. INTERACTIONS AND CONTRA-INDICATIONSInteractions have been reported between vitamin E and a range of drugs, and anyone taking medication should consult their general practitioner before using vitamin E supplements. Anti-coagulant Drugs: Diabetes and Hypothyroidism: Selenium: FOOD SOURCESFood (mg/100g) HERBSPut your content here NUTRITIONAL SUPPLEMENTSPut your content here REFERENCES1. "Human Nutrition and Dietetics", J S Garrow & W P T James, Churchill Livingstone, 1996. | 
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