Vitamin E: What is it? Eight molecules known as tocopherols are
the components that make Vitamin E. The most biologically active
amongst them are Alpha-Tocoperols and these molecules are indeed
the most efficient in terms of the benefits they bring to the
body.

Our body can absorb it with ease as it is fat soluble. It is
also more stable and does not evaporates even when foods in
which it is found is cooked.

The U.S. FAD (Recommended Daily Allowance) for Vitamin E is set
at 8-10 milligrams per day (or about 15 IU) whilst certain
experts advocate an intake of upwards of 1,000 milligrams for
daily intake. (Dr William Shute for example, in The Complete
Book of Vitamins recommends 800 to 1600 IU as a way to prevent
devastating vascular damage and arterial degeneration in
diabetes.

Vitamin E:

What is it for? VitaminE is an active player in the prevention
of cell damage that often times can lead to cardiovascular
disease and even cancer. It does so by preventing damaging
effects of free radicals. A new survey from Yale University
shows that Low levels of Vitamin E are thought to be linked with
greater physical decline in older people.

Vitamin E and Diabetes:

Vitamin E as a treatment for diabetes has been found in a
research lead by Swedish scientists. They recommend a daily
intake of vitamin E of 200 IU spamming 2 weekly periods. The
study showed that vitamin E can help decrease the requirements
of insulin in patients suffering from diabetes. Breast Cancer
and Vitamin E: In spite of radical advancements in various
therapies, more women than ever are now being diagnosed with
Breast Cancer. One method considered as a means to reduce the
risk of developing this disease is the intake in proper form of
vitamin E. This approach is supported by a study which shows
that women with low levels of vitamin E are twice more likely to
contract the disease than women who take the minimum daily
requirement. The good news is that some of the food we eat is
indeed a good source of vitamin E

There two classes of Vitamin E:

Tocopherol, the form usually found in supplements
Tocotrienol, found in food. For example palm oil .

Foods rich in Vitamin E are:

Oils: vegetable oils such as sunflower, palm oil, soybean,
corn, and of course olive oil. Good sources of vitamin e are
margarine, egg yolk, cheddar, parmesan, soya beans, chickpeas,
olives, avocados, parsnips, carrots, tomatoes, red peppers,
sweet corn, sweet potatoes, and watercress. Other sources can be
found in goats milk, fish, whole grains,cereal germ and wheat,
whole grain products,oatmeal, fruits, peanut butter, milk,
vegetables and all whole raw or sprouted seeds. Whilst it is
always better to try in provide your body with the “real thing”
it is important to remember that there are organic nutritional
supplements, which are a good source of the vitamin E not found
in your foods.

Vitamin E supplements and all Dietary supplements are measured
in international units (IU) .

So where does the world “Vitamin come from” anyway?

In 1887, Dr. Eijkman was in Indonesia to conduct research on
the beriberi disease. He realized that there was a difference
between the consumption of refined rice (which lead to more
cases of the disease) as opposed to crudely milled rice (which
did not). Years later(1911), Dr. Cacimir referred to his
colleagues findings as “vita amine” to describe the compound
that constitute the rice in its un-refined nature. Over time the
two words were joined as “vitamine” and eventually the trailing
“e” was removed.

About The Author: VitaMan writes about health topics in
vitaspecial.com, a website totally devoted to ORGANIC
VITAMINS and information.

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