Vitamin E: Main functions in human body

Vitamin E is present in human tissues and it is necessary for normal metabolism. It is found to be widely distributed in foods. Vitamin E is the collective term given to a group of fat-soluble compounds first discovered in 1922 by Evans and Bishop; these compounds have distinct antioxidant activities essential for health.

Deficiency of vitamin E in man has not been reported and so there is no recommended daily intake. Vitamin E deficiency occurs only as a result of genetic abnormalities in α–tocopherol transfer protein, as a result of various fat malabsorption syndromes, or as a result of protein-energy malnutrition.

It has numerous important roles within the body because of its antioxidant activity. For example, vitamin E protecting substances such as unsaturated fatty acids, carotene and ascorbic acid, which are easily oxidized.

Vitamin E is an essentially naturally occurring fat-soluble nutrient that is involved in several biological processes such as immunity, protection against tissue damage (hear, nerve, etc) reproduction, growth and development.

Vitamin E helps to prevent arteries from clogging by blocking the conversion of cholesterol into the waxy fat deposits called ‘plaque’ that stick to blood vessel walls. Vitamin E also thins the blood, allowing it to flow more easily through arteries even when plaque is present.

One of the few generally recognized uses for vitamin E is in the treatment of hemolytic anemia in premature babies.

Because of its antioxidant action, vitamin E may help protect against clouding of the lens of the eye (cataracts) and a progressive deterioration in the retina, the back part of the eye (age-related macular degeneration, AMD).

There were also studies indicate that vitamin E may slow the aging process and prevent premature aging by prolonging the useful life of human cells, thus maintaining the function of human organs.

Vitamin E is found in various foods and oils. Nuts, seeds and vegetable oils contain high amounts of α-tocopherol, and significant amounts are also available in green leafy vegetables and fortified cereals.
Vitamin E: Main functions in human body

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