Vitamin E

Vitamins

Vitamin E

Is an antioxidant (protects cell membranes against oxidative damage; prevents LDL oxidation) that supports immune function, prevents blood clotting, and dilates blood vessels.

Used to prevent and treat heart disease, cancer, macular degeneration, and cataracts, enhance immune response, reduce oxidative stress, and improve cognitive function.

Deficiency is rare, except in those who are malnourished or who have fat-malabsorption conditions (celiac disease, cystic fibrosis); however, suboptimal intake is common and associated with increased risk of heart disease.

Symptoms of deficiency include impaired balance and coordination, damage to sensory nerves (peripheral neuropathy), muscle weakness (myopathy), and damage to the retina of the eye (pigmented retinopathy).

Drugs that deplete vitamin E: cholestyramine, colestipol, isoniazid, mineral oil, orlistat, sucralfate, phenobarbitol, phenytoin, and carbamazepine.

Vitamin E may enhance the blood-thinning effects of warfarin.

It is difficult to achieve the RDA from diet alone; supplements are particularly necessary to achieve amounts needed for disease prevention.

Look for natural vitamin E (alpha-tocopherol); the synthetic form (dl-alphatocopherol) is less bioavailable (i.e., less absorbable) and only half as potent.

Food Sources : Vegetable oils (olive, sunfl ower, saffl ower oils), nuts, whole grains, and green leafy vegetables

Adequate Intake : (mg/day)
Men = 15
Women = 15
Pregnancy = 15
Lactation = 19

Upper Limit : (mg/day)
Men = 1,000
Women = 1,000
Pregnancy = 1,000
Lactation = 1,000
Note: 1 mg alphatocopherol 1.5 IU

Side Effects : No adverse effects from vitamin Econtaining foods; supplements may increase the risk of bleeding in some individuals, particularly those taking bloodthinning drugs