Vitamin E - Sources and Functions

Sources of Vitamin E

1. The richest sources of vitamin E are cold-pressed crude vegetable oils, especially wheat germ, sunflower seeds, safflower, and soya bean oils.
2. Eggs, butter, raw or sprouted seeds, and grains - especially whole wheat - are moderately good sources.
3. Meats, fruits, and green leafy vegetables provide small quantities of this vitamin.

Functions of Vitamin E

1. The main functions of vitamin E are to help protect the functioning of cells and the intracellular processes.
2. Vitamin E oxygenates the tissues and reduces the need for oxygen intake markedly.
3. Vitamin E is essential for normal reproductive functions, fertility, and physical vigor.
4. Vitamin E prevents unsaturated fatty acids, sex hormones, and fat-soluble vitamins from being destroyed in the body by oxygen.
5. Vitamin E dilates the capillaries and enables the blood to flow freely into blood-deficient muscle tissue, thus strengthening both the tissues and the nerves supplying them. It dissolves blood clots and also prevents their formation. It does not, however, interfere with the normal clotting of blood.
6. It prevents the formation of excessive scar tissues and in some instances, even melts away unwanted scar tissue. It also promotes urine secretion. Vitamin E is said to be essential for prevention of heart disease, asthma, arthritis, and many other conditions.

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