It is common knowledge that vitamins are indispensable to lead a healthy life. Their deficiency may result in various diseases. Among all the vitamins, Vitamin E is the one on which recent studies have thrown some new light.
It is viewed by scientists more as an anti-oxidant rather than as a vitamin. It is present in large quantities in vegetable oils and foods that are high in vegetable fats. Almonds, corn oil, peanut oil, walnuts are among the edibles that are high in Vitamin E. The best way to keep up the optimum intake is to eat a variety of foods that contains this vitamin. Since the human body cannot produce this vitamin on its own, it has to be provided by foods and supplements.
As an anti-oxidant, it prevents the attack of free radicals that are linked to the onset of premature ageing, coronary heart disease, cataract and an array of degenerative diseases. It prevents the formation of LDL - the bad cholesterol, which promotes heart diseases. People who eat foods higher in Vitamin E are prone less to cardiac ailments. It may also help people from infectious diseases like cold, flu and TB. It also inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrous amines that are strong tumour promoters. However, it is not advisable to take this vitamin if one has liver disease or over-activity of thyroid. Very high doses may lead to hormonal problems and impaired sex functions.
Excerpt from Science Express, February 6, 2001.
Grateful thanks to Science Express.
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