Vitamin E- Fighting Free Radicals

The primary role of Vitamin E is to provide the body with antioxidants which fight free radicals.  Free radicals are by products of oxidation metabolism in the body which destroy lipids.  Lipids are fat which is where energy is stored and are components of cell membranes.  Although lipids and fat are more or less similar, they should not be confused with each other as fat is a sub group of lipids.

The forms of Vitamin E are known to fight cancer cells and reduce cholesterol.  Studies have also shown that increase Vitamin E consumption decreased the risk of a heart attack and heart disease.  Vitamin E is also known to prevent cataracts.  Immune functions also increase with the intake of Vitamin E.  Free radicals are also known to cause cancer cells to grow, so increased Vitamin E intake may inhibit these cells from forming.

A number of foods contain Vitamin E.  These are: almonds, asparagus, avocado, cucumber, nuts, green leafy vegetables, vegetable oil, wheat germ, whole grain food and milk.

The US RDA for Vitamin E for both men and women was previously set to 8mg per day.  However due to advancement in studies, this was increased to 15mg per day and 19 mg for breast feeding mothers.

Vitamin E supplements may increase the risk of  people who take anticoagulants to bleed.  People who are also deficient in Vitamin K are also adviced to seek the help of a professional before taking Vitamin E supplements.

Vitamin E protects us from chronic diseases like heart attacks, strokes, neurodegenerative diseases and some forms of cancer.  So be sure to eat Vitamin E rich foods in order to enjoy a healthy body.

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