This is the third in a series of supplement reviews. Many people do not realize the importance of vitamin E in their diet. I hope you find this page helpful and informative. This page contains the following sections:

History

Vitamin E was first discovered in 1922 by 2 men named Evans and Bishop. It was named vitamin E in 1924. Since it was discovered that it aided in animal offspring, it was scientifically named tocopherol. This comes from the Greek word tokos meaning childbirth, and phero meaning to bring forth, and the ol ending was added to indicate the alcohol properties of this molecule. Research slowed because an abundant source of the vitamin remained undiscovered. Then in 1936 it was discovered that it was abundant in wheat germ oil. A few years later, it was synthesized for the first time. Later, research showed the importance of vitamin E as an antioxidant. Then the U.S. National Research Council sponsored studies on deficiencies of vitamin E, and based on the results, it was designated an essential vitamin.

WHAT IS VITAMIN E?

Vitamin E is an essential, fat-soluble nutrient that functions as an antioxidant in the human body. Fat soluble means that to be properly absorbed, they should be consumed with fat. It is essential, because the body cannot manufacture its own vitamin E and foods and supplements must provide it.

Vitamin E is a generic term that includes all molecules that have the same effects of natural vitamin E, d-alpha-tocopherol. While there are several forms of vitamin E, the natural form has the highest potency. Synthetic versions are only 1/2 as effective as the natural version in some studies.

FUNCTION

Vitamin E has several functions. The first, and most important, is as an antioxidant that protects cells from free radical attack. Free radicals are substances in your body that are poisonous, and attack your cells. Free radicals have been linked to the onset of premature aging, cancer, cataracts, and many degenerative diseases. Second, vitamin E aids the immune system. In some studies, vitamin E has been shown to help prevent infections. Third, it inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines contribute to some forms of cancer.

INTAKE

Try to take at least 400iu daily. Since it has a low toxicity, levels as high as 300 times the U.S. Recommended daily allowance of 30iu are safe, however, I would not recommend anything higher than 1250iu daily.

SOURCES

Wheat germ oil is the most abundant source. Other good sources of vitamin E are almonds, bread, eggs, broccoli, peaches, margarine, salad dressings, vegetable oils and whole grain cereals. It is estimated that 2/3 of our intake of vitamin E comes from salad oils, margarine, and shortening. The rest is from vegetables, and grains. The normal U.S. diet only supplies about 85% of the U.S. RDA (recommended dietary allowance, not daily allowance).

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