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Facts About Vitamin E

by Jessica Pestka
  • Overview

    Facts About Vitamin E
    Facts About Vitamin E
    First identified in 1922, vitamin E is a fat-soluble vitamin necessary for normal functioning of the human body. Vitamin E is stored in the liver and fatty tissues of the body. A powerful antioxidant, vitamin E removes toxic substances called free radicals, protecting tissues from damage. Vitamin E must be included regularly in the diet to prevent illness.
  • Function

    In addition to being an antioxidant, vitamin E is also necessary for the stabilization of cell membranes, the clotting of blood and the function of muscle cells.
  • Sources

    The best sources of dietary vitamin E are wheat germ, raw nuts and seeds, cold-processed vegetable oils and whole grains.
  • Deficiency

    Deficiencies of vitamin E are rare and typically occur only in prematurely born infants and individuals with gastrointestinal, metabolic or pancreatic disorders.
  • Requirements

    Suggested intake for vitamin E is based on age, weight, body fat and diet, with infants needing five to seven international units (IUs) per day and adult males requiring 15 IUs per day.
  • Considerations

    Although foods such as eggs and meat contain vitamin E they are not the best sources of the vitamin, as cooking reduces the vitamin E content.

    References & Resources