Vitamin E known as tocopherol, it is a naturally occurring, fat-soluble antioxidant. The antioxidant property is due to the chromane ring.
Wheat germ oil, cotton seed oil, peanut oil, corn oil and sunflower oil are rich in vitamin E. It is also present in meat, milk, butter and eggs, asparagus, avocado, egg, milk, nuts, spinach and other green leafy vegetables and wholegrain foods. It is absorbed along with fat in the small intestine. Bile salts help in its absorption. In the liver it is incorporated into the lipoproteins. It is also stored in adipose tissue, liver and muscle.
Vitamin E is essential to maintain the structure of the membrane and integrity of the cell. It prevents destruction of the red blood cells, sterility as it maintains germinal epithelium of gonads. It prevents oxidation of vitamin A and carotenes and also peroxidation of polyunsaturated fatty acids in various tissues and membranes. 
It is required for proper storage of creatine in skeletal system, absorption of amino acids from intestine. It is also believed to prevent development of heart disease, delay the onset of cataract by working in association with vitamins A, C and β-carotene. It increases the synthesis of heme. It is required for proper synthesis of nucleic acids and for cellular respiration.
Severe symptoms of vitamin E deficiency are not seen in humans except increased fragility of erythrocytes, appearance of abnormal cellular membrane and minor neurological symptoms. These are mainly associated with a defect in fat absorption and transport.
Vitamin E is the least toxic of all the fat soluble vitamins and hence no toxic effects due to overdosage have been recorded.
No comments:
Post a Comment