Vitamin E is an essential group of fat-soluble vitamins which are always active all over the body. Various members of vitamin E group are known as tocopherols. The members comprise of the alpha and beta tocopherols as well as gamma and delta tocopherals.
Tocotrienols are the other members of the group. They comprise of the alpha, beta, gamma, and also the delta tocotrienol and several of them are known to have distinctive functions.
Vitamin E is important in the body because of its various functions. The first one is preventing the oxidative stress. Even though people must inhale oxygen to live, this oxygen is hazardous substance in the body since it can cause molecules to be excessively reactive. When this oxygen-containing molecules turn out to be over reactive, they can harm the structures of the cells around them. This imbalanced condition involving oxygen is known as the oxidative stress.
Vitamin E assists in preventing oxidative stress by jointly working with a set of nutrients that checks oxygen molecules from being too reactive. The group of nutrients comprises vitamin B3, glutathione, vitamin C and selenium. Some of the researchers think that the vitamin E is the most significant member of the oxidative stress-preventing molecules.
Vitamin E supports healthy skin. It has been defined as the cell “lightening rod”, letting the reactive molecules to hit the cell, just like lightening, with no damage caused. This role of vitamin E is specifically evident in the skin, given that it directly guards the skin from harmful UV light. When one takes vitamin E-rich diet, vitamin E travels to the skin plasma membranes and do this protective effect.
The new roles of the vitamin E which research studies have suggested involves the transmission of chemical data from a single cell to the other as well as across the various structures inside the cell. The transfer of the chemical information is known as “cell signaling,” and several researchers think that the cell signaling does not accurately happen without the assist of vitamin E. Other functions of vitamin E are reducing the risk of bladder cancer and heart disease.
The best source of vitamin E is the wheat gum. Some of the foods containing significant quantity of vitamin E include: yams, liver, avocado, eggs, sweet potatoes, nuts such as almonds and hazelnuts, sunflower seeds, dark green leafy vegetables like spinach and kale, corn-oil margarine, mayonnaise, asparagus and cold cold-pressed vegetable oils including olive, corn, safflower, soybean, cottonseed and canola. Some greens like beet, collard, mustard and turnip also contain vitamin E.
Other very good sources of vitamin E include the chard, bell peppers and the cayenne pepper.
Exposure to the air as well as the factory processing can be specifically destructive to vitamin E content in most of the food. To help in protecting the vitamin E content of the foods, vegetables oils such as peanut oil, olive oil and also sunflower oil must be kept in the containers that are tightly capped. This will help to keep them away from unnecessary exposure to air.