Vitamin E
Outline Introduction Vitamin E: is a fat soluble vitamin found in many foods and oils. It serves as an Antioxidant is a substance that may prevent damage to the body’s cells. The Importants of this vitamin is to help your body make red blood cells.
I. Function: The antioxidant being the most important and best known. As enzymatic is a regulator for instance protein Kinase which plays a role in smooth muscle growth.
II. Food Sources: Must of the vitamin E in the diet comes from vegetables oils and products made from them, such as margarine and salad dressings. Wheat germ oil is especially rich in vitamin E. animal fats have almost none. Examples of good sources are canola oil, mayonnaise, sunflower seeds.
III. How Vitamin E is stored in the body: Lipids soluble vitamins, such as vitamin E are stored in fat cells until needed.
IV. Toxicity: Symptoms are rare across a broad range of intakes. However people who use vitamin E supplements should probably maintain the recommended daily intake which is 15mg.
V. Deficiency Symptoms: It is rare, but can occur in people with certain genetic disorders and in very low weight premature infants. Deficiency in adults includes loss of muscles mass, coordination and reflexes and impaired vision and speech.
VI. DRI: Recommended intake for vitamin E is 15 milligrams a day for adults. This nutrients are provided in the Dietary Reference Intakes develop by the Food and Nutrition Board at the institute of Medicine. Most raw oils also contain vitamin E, so people who eat raw oils also receive the vitamin.
VII. Health Benefits: reduce the risks of Heart Disease by inhibiting oxidation of low density lipoprotein cholesterol, and helping to prevent blood clots which could lead to a heart attack. Reduce Cancer risk by acting as an antioxidant. And by preventing cancer, particularly lung and oral
I. Function: The antioxidant being the most important and best known. As enzymatic is a regulator for instance protein Kinase which plays a role in smooth muscle growth.
II. Food Sources: Must of the vitamin E in the diet comes from vegetables oils and products made from them, such as margarine and salad dressings. Wheat germ oil is especially rich in vitamin E. animal fats have almost none. Examples of good sources are canola oil, mayonnaise, sunflower seeds.
III. How Vitamin E is stored in the body: Lipids soluble vitamins, such as vitamin E are stored in fat cells until needed.
IV. Toxicity: Symptoms are rare across a broad range of intakes. However people who use vitamin E supplements should probably maintain the recommended daily intake which is 15mg.
V. Deficiency Symptoms: It is rare, but can occur in people with certain genetic disorders and in very low weight premature infants. Deficiency in adults includes loss of muscles mass, coordination and reflexes and impaired vision and speech.
VI. DRI: Recommended intake for vitamin E is 15 milligrams a day for adults. This nutrients are provided in the Dietary Reference Intakes develop by the Food and Nutrition Board at the institute of Medicine. Most raw oils also contain vitamin E, so people who eat raw oils also receive the vitamin.
VII. Health Benefits: reduce the risks of Heart Disease by inhibiting oxidation of low density lipoprotein cholesterol, and helping to prevent blood clots which could lead to a heart attack. Reduce Cancer risk by acting as an antioxidant. And by preventing cancer, particularly lung and oral