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All about vitamins: vitamin E

Vitamin E (tocopherols) carries out numerous indispensable functions, but its mechanism of effects have not been exactly described yet.

Vitamin E is important for the body first and foremost because it is a strong antioxidant: it protects cell membranes from free roots and multi-unsaturated fatty acids in tissues. It is probable that vitamin E plays a role in delaying the ageing processes and it is also essential from the point of view of healthy blood cells and blood clotting. Vitamin E also strengthens the body's ability to fight infections and enhances sexual capabilities, too.

Vitamin E is to be found mostly in organic oils, especially in oils pressed from seed germs, but whole grain products, wheat germ, grain germ, hard-shelled fruits (walnut, hazelnut and other oleaginous seeds) and leguminous vegetables are also great sources of vitamin E.

Vitamin E deficiency is very rare, since the average diversified diet contains it in a sufficient amount. More precisely, a healthy body is able to produce the sufficient amount of vitamin E out of a balanced diet. If, however, the level of this vitamin decreases in the body, it may lead to anemia, muscle atrophy, dysfunctions of the nervous system or even infertility.

Although vitamin E is a vitamin that dissolves in fat, it cannot be toxic even in excess amounts. There is only one harmful effect of vitamin E that we know: its extreme overdose can cause vitamin K deficiency.

Recommended dietary allowance (RDA) of vitamin E:

For children:

For women:

For men:

How much do they contain?