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E |
| Vitamin E |
| Vitamin E is light yellow oil, which comes in a
variety of forms, both natural and synthetic. Natural vitamin E is a mixture of
tocopherols. The natural forms are usually derived from soyabean oil and the synthetic
forms are manufactured from purified petroleum oil. |
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| Food sources: |
| Vitamin E is mainly got from vegetable oils. E.G. corn oil,
soyabean oil, safflower oil. Hydrogenated fats made from these oils will also be rich in
vitamin E. Whole grains, dark green leafy vegetables and legumes are rich in vitamin E.
Animal food sources are however not good sources of vitamin E. back to
top |
| Functions: |
| Vitamin E acts like an anti-oxidant. It accepts oxygen and
prevents the oxidation of other compounds like polyunsaturated fatty acids and
phopholipids in the cell membrane therefore contributing to the integrity of the cell. back to top |
| Recommended
Dietary Allowance (RDA): |
| The recommended dietary allowance for a normal adult male is 15
IU (10mg) and for women it is 12 IU (8mg). back to top |
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