#VitaminE #CellHealth

Vitamin E is collectively referred to as a group of fat-soluble compounds with distinctive antioxidant activities.

The source of Vitamin E is found naturally in some food and is also available as a dietary supplement.

There are 8 chemical forms of naturally occurring Vitamin E including alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol with different levels of biological activity.

Vitamin E is a fat-soluble antioxidant preventing the production of reactive oxygen species and thereby helps in preventing or delaying the onset of the chronic diseases linked with free radicals.

Recommended intakes

• Recommended Dietary Allowance (RDA)

o These recommendations are for α-tocopherol alone, which is the only form maintained in the plasma.

• RDAs for vitamin E (α-tocopherol)

*Adequate Intake

Sources of Vitamin E

Food

• Nuts, seeds, and vegetable oils are among the best sources of α-tocopherol.
• Significant amounts are available in green leafy vegetables and fortified cereals.
• Soybean, canola, corn, and other vegetable oils and food products are important sources of Vitamin E in the diet.

Dietary supplements

• Supplements of vitamin E typically provide only α-tocopherol.
• A given amount of synthetic alpha-tocopherol is hence only half as the same amount of the natural form.
• Most supplements provide ≥67 mg (100 IU of natural Vitamin E) of the nutrient.

Vitamin E intake

• Vitamin E intake among healthy adults is probably more than the recommended amount, but it should be taken care of the low-fat diets might provide insufficient amounts.
• Intake of nuts, seeds, fruits, and vegetables should be increased.

Source:Vitamin E Fact Sheet for Health Professionals. NIH. Updated July 31, 2020. Accessed from: https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/#:~:text=Vitamin%20E%20is%20a%20fat,diseases%20associated%20with%20free%20radicals.