Vitamin E: Potent Antioxidant and Much More
Many people are surprised to learn that "vitamin E" is not a single vitamin. It's actually a collective name for a group of fat-soluble compounds. Naturally occurring vitamin E exists in eight unique chemical forms: alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol. Each has varying levels of biological activity, and it's best to take as a complex, (usually listed on a supplement label as "mixed tocopherols") for maximum benefit. Vitamin E is found naturally in some foods, added to many food products (as a preservative), and is available as a dietary supplement.
In the body, vitamin E (alpha-tocopherol) is involved in immunity, cellular communication, and other metabolic processes. As an antioxidant, vitamin E works extremely well to protect cells from damage - one of the reasons why it is also used as a food preservative. This antioxidant activity can potentially protect against the development of cardiovascular disease and cancer.
You can get the recommended amount of vitamin E by eating a variety of foods including:
- Vegetable oils like wheat germ, sunflower, and safflower oils
- Nuts (peanuts, hazelnuts, and, especially, almonds) and seeds (sunflower seeds)
- Green leafy vegetables, such as spinach and broccoli
Because the digestive tract requires fat to absorb vitamin E, people with fat-malabsorption disorders are more likely to become deficient. Some people may need a vitamin E nutritional supplement.
When you shop for a supplement look for "mixed tocopherols" on the label. Many supplements use only the d-alpha-tocopherol part of vitamin E and it is better to use the entire complex, similar to how it occurs in food.
Vitamin E supplements have the potential to interact with several types of medications. It's best to speak with your holistic doctor before adding any supplement to your nutrition regimen.
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