Vitamin E is present in human tissues and it is necessary for normal metabolism. It is found to be widely distributed in foods.
Much of the vitamin E in the diet comes from vegetable oils and products made from them, such as margarine and salad dressings. Wheat germ oil is especially rich in vitamin E.
The name originated in the early 192ss, Evans and Scoot Bishop describe a ‘substance X’ present in getable oil that was essential to maintain rat fertility.
Deficiency of vitamin E in man has not been reported and so there is no recommended daily intake.
Vitamin E, however plays an important role in the body as an antioxidant by 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.
One of the few generally recognized uses for vitamin E is in the treatment of hemolytic anemia in premature babies.
There were also a studies indicate that vitamin E may slow the aging process and prevent premature aging by prolonging the useful life of our cells, thus maintaining the function of our organs.
Several functions of vitamin E
