About.....Vitamin E

  Vitamin E (Tocopherol) occurs in both plant and animal tissue, more abundantly in the former. As an antioxidant, it acts in the body to protect red blood cells, vitamin A, and unsaturated fatty acids from oxidation damage. It also appears to help maintain healthy membrane tissue. In experiments with rats, vitamin E was found necessary for fertility. Vitamin E is fat-soluble and is sensitive to oxygen, alkalis, and ultraviolet light.

Vitamin E is a major anti-oxidant nutrient; retards cellular aging due to oxidation; supplies oxygen to the blood which is then carried to the heart and other organs; thus alleviating fatigue; aids in bringing nourishment to cells; strengthens the capillary walls & prevents the red blood cells from destructive poisons; prevents & dissolves blood clots; has also been used by doctors in helping prevent sterility, muscular dystrophy, calcium deposits in blood walls and heart conditions.

A deficiency of Vitamin E may lead to a rupture of red blood cells, loss of reproductive powers, lack of sexual vitality, abnormal fat deposits in muscles, degenerative changes in the heart and other muscles, and/or dry skin.

The lists of plants following are two kinds: quantitative and alphabetical. The quantitative list presents plants and plant products containing significant amounts of the nutrient involved, in approximate order from highest to lowest content for a given weight. Unless otherwise noted, all items are fresh and unprocessed. Dried fruits are often included without their fresh equivalents because the dried versions weigh considerably less and therefore contain more nutrients than the same weight of fresh fruit.

1. Sunflower oil, cottonseed oil, wheat germ oil, walnuts, corn oil, wheat germ, peanuts, olive oil, Brazil nuts, soybean oil, broccoli, spinach, asparagus, dandelion greens, oatmeal, pecans, apples.
   
2. Much research is needed to determine the vitamin E content of plants other than the usual foods. Generally, it is found in whole grains and their oils, green leaves, and seeds.

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Last modified: December 12, 2006