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Tocopherol, known as vitamin E, describes a series of organic compounds consisting of a methylated phenols. The various derivatives are also vitamin E. Vitamin E is a fat-soluble antioxidant.

When the first research was conducted on vitamin E early in the 19th century, one type of vitamin E, alpha tocopherol, appeared more important since it was necessary for successful pregnancy and production of offspring. For this reason, researchers named the vitamin "tocopherol," from the Greek word meaning "to give birth." Besides alpha tocoperhol, other members of the vitamin E family are also called tocopherols. These members include alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol. Other members of the vitamin E family are called tocotrienols. These members include alpha, beta, gamma, and delta tocotrienol.

The U.S. Dietary Reference Intake (DRI) Recommended Daily Amount (RDA) for a 25-year old male for Vitamin E is 15 mg/day. The DRI for vitamin E is based on the alpha-tocopherol form because it is the most active form as originally tested. Results of two national surveys, the National Health and Nutrition Examination Survey (NHANES III 1988-91) and the Continuing Survey of Food Intakes of Individuals (1994 CSFII) indicated that the dietary intakes of most Americans do not provide the recommended amounts of vitamin E. However, a 2000 Institute of Medicine (IOM) report on vitamin E states that intake estimates of vitamin E may be low because energy and fat intake is often underreported in national surveys and because the kind and amount of fat added during cooking is often not known. The IOM states that most North American adults get enough vitamin E from their normal diets to meet current recommendations. However, they do caution individuals who consume low fat diets because vegetable oils are such a good dietary source of vitamin E. "Low-fat diets can substantially decrease vitamin E intakes if food choices are not carefully made to enhance alpha-tocopherol intakes". Vitamin E supplements are absorbed best when taken with meals.

Because vitamin E can act as an anticoagulant and may increase the risk of bleeding problems, many agencies have set an upper tolerable intake level (UL) for vitamin E at 1,000 mg (1,500 IU) per day.

In foods, the most abundant sources of vitamin E are vegetable oils such as palm oil, sunflower, corn, soybean, and olive oil. Nuts, sunflower seeds, seabuckthorn berries, kiwi fruit, and wheat germ are also good sources. Other sources of vitamin E are whole grains, fish, peanut butter, and green leafy vegetables. Fortified breakfast cereals are also an important source of vitamin E in the United States. Although originally extracted from wheat germ oil, most natural vitamin E supplements are now derived from vegetable oils, usually soybean oil.

The content of Vitamin E for rich sources follows:

Sunflower oil (55.8 mg/100 g)

Hazelnut (26.0 mg/100 g)

Walnut oil (20.0 mg/100 g)

Peanut oil (17.2 mg/100 g)

Olive oil (12.0 mg/100 g)

Peanut (9.0 mg/100 g)

Pollard (2.4 mg/100 g)

Corn (2.0 mg/100 g)

Asparagus (1.5 mg/100 g)

Oats (1.5 mg/100 g)

Chestnut (1.2 mg/100 g)

Coconut (1.0 mg/100 g)

Tomatoes (0.9 mg/100 g)

Carrots (0.6 mg/100 g)

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10y ago
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14y ago

Vitamin E function:

• Vitamin E protects red blood cells and helps prevent destruction of vitamin A and C.

Vitamin E sources:

• Vitamin E is found in margarine and vegetable oil (soybean, corn, safflower, and cottonseed), wheat germ, green leafy vegetables.

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12y ago

Okay, so you wanted to know whats special about vitamin E? Well vitamin E has a special chemical in it called chlorovitan which acts as a vitamin and helps restore your energy. It builds up your strength and keeps your kidney's healthy.

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13y ago

It protects and repairs cell membranes, gives you healthy skin, and has even been proven to prevent Alzheimer's in some people.

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