Vitamin EWritten by pinoyusana on July 24th, 2011
Vitamin E is a fat soluble vitamin not recognized as an essential nutrient until the 1960s, about 40 years after its discovery.
Function: Prevents potentially harmful oxidation of polyunsaturated fatty acids in the body, which would lead to cell damage; important in protecting red blood cell membranes from oxidation.
Deficiency: Vitamin E deficiency can cause anemia, as a result of red blood cell destruction, and nerve damage. However, deficiency is rare and mainly occurs in premature, very low-birth-weight infants and people with fat absorption disorders, such as cystic fibrosis.
Excess: Some evidence suggests that large intakes may cause increased levels of blood cholesterol and lipids.
U.S. Recommended Daily Allowances
Infants (0-12 mo.) – 5IU*
Children (1-3 years) – 10IU
Adults and Children 4 Years+ – 30IU
Pregnant or Nursing Women – 30IU
*IU= International Units
(The U.S. RDA amounts are sufficient to meet the needs of practically all healthy people.)
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