Nutrients Database

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Vitamin E

Vitamin E is fat soluble and widely available in common foods. It is measured in both international units and milligrams, but do not be alarmed, they are measuring the same actual chemical. The vitamin E content of foods is significantly reduced by freezing, heating and some food processing.

Good sources of Vitamin E include:

nuts and seeds, oily fish, unrefined corn oil, avocado, wheat germ oil.

The key functions of Vitamin E are:

• the most important antioxidant that protects health-promoting fats in the body.  Antioxidants mop up free-radicals, formed as a result of the natural process of oxidation in the body, which can cause harm. They are toxic and would otherwise cause damage to health and increase risk of long term illness.
• found in high concentrations with fat based structures in the body like cell membranes, nerves, cholesterol and circulating essential fatty acids. It protects these fats from going rancid.
• associated with the health of skin, both internal and external.
• supporting the immune system, especially from toxins and oxidation.
• associated with protecting the body from heart disease, strokes and cancer.
• has been reported to relieve symptoms of female hormone imbalances for example in premenstrual syndrome and also menopausal symptoms especially hot flushes and vaginal dryness.
• has been shown to be important in conditions that involve ‘inflammation’ including diabetes (improves action of insulin).

Vitamin E is best taken with other antioxidants as it interacts with many, including selenium and Vitamin A. Vitamin C recycles Vitamin E when it has acted as an antioxidant. Vitamin E plays an important part in the protection of vital essential fatty acids in the body – polyunsaturated fats.

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