Vitamin E is a family of eight related molecules known as tocopherols. Alpha-tocopherol is the most biologically active form and therefore the most useful to the human body. Vitamin E is a powerful antioxidant, which protects the body against chronic diseases.
Vitamin E is a fat-soluble vitamin. This not only means that our bodies store the vitamin in our fat reserves. It also means that our bodies are only able to break down the vitamin’s potency and nutrients in fat, not in water. This explains why unlike Vitamin C, Vitamin E is more stable in composition and does not evaporate just as easily when the food that contains it is cooked.
Experts concur that 1,000 milligrams should be the upper limit for daily intake. Meanwhile , the U.S. RDA (Recommended Daily Allowance) for Vitamin E is set at 8-10 milligrams per day (or about 15 IUs). Most Americans get close to this amount in their diets.
In Search of Vitamin E
Voted the best source for Vitamin E is the oil family-wheat germ, safflower, sunflower, corn, and soy oils. The nuts family is a close second. Turnip and dandelion greens, as well as broccoli, are third; while mangoes, egg yolks, spinach, and whole grains are fourth.
Vitamin E Deficiencies
Vitamin E deficiencies are rare. They occur mostly in premature babies, people who cannot absorb dietary fats, and people with rare fat metabolism disorders. Why? Again, because the vitamin is only able to spread its values in fat centers of the human body-the so-called oil wells. The main symptoms of a Vitamin E deficiency are neurological problems, or nerve-related disorders.
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