Vitamin E

Vitamin E (or tocopherol) is one of the antioxidants, prevents the accumulation of harmful substances in the body and supports the effectiveness of Vitamin A. The body cannot make vitamin E on its own, so it must be taken in food or supplements.

Where vitamin E is found

• Rich sources of vitamin E are cereal sprouts, soybeans, vegetable oils, nuts, eggs, legumes, vegetable oils, Brussels sprouts, leafy greens, whole grain cereals, spinach.

Vitamin E is fat-soluble and can be stored in the body in excess in fat stores and the liver.

Vitamin E dosage

The daily recommended intake for an adult is 12 mg.

Effects of vitamin E

• Antioxidant activity, which protects cell membranes from free radical damage
• Contributes to protecting cells from oxidative stress
• The most important antioxidant in the body
• Vitamin E effectively intervenes in the prevention of many diseases such as atherosclerosis, cardiovascular disease, aging, and Alzheimer's and Parkinson's disease

What to know about vitamin E

• Vitamin E is significantly lost through cooking and food processing (including freezing).
• Tobacco reduces vitamin E levels.