This vitamin has a strong antioxidant properties, such as vitamins C and A, selenium. As such, it has virtues against aging tissues and organs, and could even have preventive properties against certain diseases.
What is it?
The family of vitamin E includes eight substances, the best known is the alpha-tocopherol. One of the main functions of vitamin E is its antioxidant qualities, helping to neutralize free radicals in the body. Thus, it participates in protecting cells (primarily occurs at the level of their membrane) and has a particular interest in protecting the vessels. It moreover also an anti-coagulant.
Prevention of cardiovascular diseases, cancer, diseases associated with old age
Many studies have been conducted on this vitamin, suggesting that it might have an interest in preventing or treating many diseases (venous, arterial, certain cancers, Alzheimer’s disease (early), a disease of the retina (macular degeneration related to age), cataract).
Thus, vitamin E is sometimes used in the prevention of cardiovascular diseases. Some physicians prescribe vitamin E supplements in cases of cardiovascular problems such as too high a rate of cholesterol.
But studies have shown to be contradictory on the effectiveness of the vitamin on vascular disease and other diseases.
Dietary advice
The recommended daily intake of vitamin E for adults is about 12 mg, slightly less in children, but more in the elderly. A large study conducted in 1988 (Su.Vi.Max) showed that on average, in France we had inadequate intakes of vitamin E, even if significant deficiencies are rare in industrialized countries.
The risks of failure are primarily concerned with people with chronic diseases of the intestine reducing the absorption of fat, or because of medications that decrease the absorption of fat.
Where does one vitamin E?
Contributions natural vitamin E can be satisfied by several types of food:
- Vegetable oils (wheat germ, sunflower), margarine,
- Walnut, hazelnut, almond, wheat germ, dry apricot,
- Liver oil cod, crab, tuna in oil
- Leafy green vegetables (cabbage, spinach, corn salad).