Vitamin E is a potent antioxidant nutrient that combats the effect of free radicals. You cannot get optimal amounts of this nutrient through food. Even those foods that used to contain small amounts of vitamin E like vegetable oils have had their Vitamin E removed through food processing. Refined oils actually deplete your body of vitamin E and increase your need to supplement.
- Has been shown to reduce free radical damage and improve the action of insulin in diabetics.
- Protects the heart from damage that occurs when Magnesium is deficient in the body.
- Increases the cell’s ability to protect itself from undesirable reactions with oxygen.
- Protects unsaturated fatty acids (good Fats) and vitamin A against oxidation in the body.
THE ATBC STUDY
Evidence published in the November 2006 issue of the American Journal of Clinical Nutrition (vol. 84, pgs.1200-1207) from the ATBC (Alphatocopherol, Beta-Carotene Cancer Prevention) Study showed that those participants with the highest Concentrations of vitamin-E in their blood had the lowest disease risk and highest health potential.
The study, lead by U.S. National Cancer Institute researcher Dr. Margaret Wright, followed nearly 30,000 men for up to 19 years. Men with the highest levels of vitamin E in their blood had a 21% lower risk of death from cancer, a 19% lower risk of dying from heart disease, and a 30% lower risk of death from other causes. Dr. Wright and her colleagues note that there are several proven mechanisms by which vitamin-E conveys its benefits, including its powerful antioxidant capacity, and its ability to boost immune system function and prevent tumor blood vessel growth.
Food sources of vitamin E include eggs, fruit, nuts, dark green vegetables, butter, cereals, lettuce, organ meats.