What is vitamin E?
Vitamin E or tocopherol is a fat-soluble vitamin that is stored in the liver and released in small doses whenever necessary. Therefore, it is not necessary to take it on a regular basis, such as through foods.
Vitamin E is sensitive to heat and light, so it tends to disperse in the presence of high temperatures.
What is the role of vitamin E?
Vitamin E, or tocopherol, is a widespread and common vitamin with antioxidant properties that fight free radicals and promotes cellular renewal. Its features make it an important tool for preventing cancer and among other things; it protects the body from air pollution and cigarette smoke damage as well as protein assimilation.
Which foods are rich in vitamin E?
Vitamin E, or tocopherol, is widespread in food, especially in vegetable oils (such as olive, peanut, corn) and wheat seeds. It is also found in cereals, nuts and green leafy vegetables.
What is the daily requirement of vitamin E?
The daily requirement for vitamin E is around 8.10 mg.
Vitamin E deficiency
Lack of vitamin E or tocopherol, is typically connected to situations involving malnutrition and defects in growth and development among younger individuals. In general, vitamin E deficiency can cause nervous system disorders and problems in relation to metabolism.
Excessive vitamin E intake
Excessive vitamin E or tocopherol intake is rare. When this occurs, it can have negative consequences resulting in increasing blood pressure levels, which can be dangerous for those who already suffer from hypertension.
Excess of vitamin E can also create problems for individuals suffering from thyroid, from the moment reduction in hormone levels takes place in this gland.
Other side effects of excessive vitamin E intake include widespread fatigue, digestive disorders, nausea and vomiting.
