Functions

Vitamin E is a fat soluble vitamin present in lipids (fats) especially the lipids of cell membranes. Alpha-Tocopherol is the name of the most biologically active form of Vitamin E (there are eight naturally occuring fat soluble nutrients that are the tocopherols making up vitamin E), although many feel Vitamin E is most useful as it occurs in nature in the form of mixed tocopherol which also include beta, delta, and gamma fractions.

Vitamin E is an essential nutrient which means that the human body does not manufacture it so it must be provided by foods and supplements.

Vitamin E is a potent antioxidant which neutralizes free radicals. Vitamin E works with selenium to destroy cell peroxides. It protects the lung from air pollutants, protects the red blood cell membrane. Vitamin E has a vital role in reproduction, tissue synthesis and prostaglandin synthesis.

Uses

Vitamin E is most notably a strong and important anti-oxidant, that is, it protects cells from damage by harmful metabolic by-products known as free radicals. Damage to cells from free radicals has been found by research studies to be associated with cancer, cataracts, heart disease, arthritis, and many other conditions. Free radicals also originate from environmental pollutants such as cigarette smoke, ionizing radiation and nitrogen dioxide.

Vitamin E can decrease the number of sickle cells in persons suffering from sickle cell anemia, it helps in cystic fibrosis, and is of benefit in boosting immune function and is of use in the treatment of Alzheimer's disease.

Vitamin E also:

Inhibits conversion of nitrites (present in smoked, pickled and cured foods) to nitrosamines which are linked to tumor promotion, especially stomach cancer.

• Promotes normal growth and development.
• Treats and prevents Vitamin E deficiency in premature or low birth weight infants.
• Acts as anti-blood clotting agent.
• Promotes normal red blood cell formation.
• Acts as a co-factor in several enzyme systems.
• Recent research suggests that Vitamin E is exceptionally important to the health of the cardiovascular system!

Deficiency

Vitamin E deficiencies may cause red blood cells to lyse (break). A deficiency may affect vision and produce neurological symptoms like staggering. Vitamin E deficiency can lead to nerve damage and symptoms of lethargy, apathy, inability to concentrate, low thyroid hormone levels, decreased immune response.

Marginal deficiency may be relatively common.

Antagonists

Extreme heat causes Vitamin E to break down. Avoid high heating (frying, etc.) of foods that are natural sources. Gelatin capsules of Vitamin E should be stored in a cool place away from light. Cold pressed oils therefore have a higher vitamin E content.

Co-factors

It is recommended that Vitamin E supplements be taken with or after food to avoid stomach irritation. Also, since bile from the liver is required for absorption, some fat in the meal will make Vitamin E more accessible.It is absorbed with the aid of pancreatic secretions and bile salts, and is stored in adipose tissue.

Drug Interactions

Cholestyramine, mineral oil and alcohol may reduce the absorption of vitamin E from the intestine. Vitamin E can enhance the action of anticoagulant drugs on blood clotting and should not be taken in large doses. However, the results of a 1996 study in which 21 people taking chronic warfarin therapy received either vitamin E or placebo suggest that vitamin E can safely be given to patients who require chronic warfarin therapy.

Anticonvulsants such as phenobarbital, phenytoin and carbamazepine may lower plasma vitamin E levels by altering absorption, distribution and metabolism. Isoniazid also decreases vitamin E absorption. Neomycin impairs utilization of vitamin E.

Dose

The recommended daily allowance for adults is 30 IU (international units). Note that the RDA is designed to prevent deficiency symptoms. Typically higher doses are used by naturopaths. Consult your doctor regarding dosages of Vitamin E to correct individual factors which may increase the need for this nutrient, or for its use as a preventative and therapeutic agent. Also note that the amount of vitamin E required by an individual depends on how much polyunsaturated fat is eaten. The greater the amount of these fats, the greater the risk they will be damaged by free radicals and exert harmful effects.

Toxicity

Excessively high doses can elevate blood pressure in potentially hypertensive individuals. When taken in toxic levels, vitamin E may interfere with the blood clotting action of vitamin K, leading to hemorrhage, particularly when anticoagulant therapy is being used by a person.

Sources

The richest natural sources of Vitamin E are vegetable oils, nuts and whole grains. Of these, wheat germ oil is the richest source. Animal origin foods are generally low in Vitamin E.

The following foods provide high sources of Vitamin E:

Food (100 gram portion)       IUs of Vitamin E

Wheat germ oil                   177.97

Sunflower seeds, raw           73.76

Sunflower oil                       72.56

Safflower oil                        58.97

Almonds                             40.53

Peanut oil                            28.13

Wheat germ, stabilized         17.36

Soybean oil                          11.8

Peanuts, dry roasted             10.73

Asparagus (fresh)                 2.68

Spinach (fresh)                     2.67

Oatmeal (rolled, cereal)        2.02

Brown rice                          2.01