What is Vitamin E and how it helps the human body

January 17, 2018 english 0 Comments

Vitamin E is the name used to name eight different compounds that belong to two groups: tocol and tocotrienol. The vitamins derived from tocol are α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol, and those derived from tocotrienol are α-tocotrienol, β-tocotrienol, γ-tocotrienol and δ-tocotrienol. The discovery of vitamin E: Vitamin E was discovered in 1922 by Evans and Bishop, following a study on infertility in rats. The problem of these animals seemed to be related to diet, which was based only on swine fat consumption. This diet caused a problem called fetal resorption, which was resolved by the introduction of wheat germ into the diet. The researchers concluded that reabsorption occurred as a consequence of the lack of an active component, which they denominated of vitamin E. whereas the Functions of vitamin E, are the following, Vitamin E has as main function and more known the antioxidant action, being α -tocopherol the most potent in this regard. It is important in delaying aging and even in preventing serious diseases such as cancer, cardiovascular problems, diabetes, cataracts and Parkinson's. It is also related to the decrease of platelet adhesion, protection of the red blood cells against hemolysis (destruction of these cells) and synthesis of prostaglandins.

Vitamin E Deficiency

Lack of vitamin E does not occur very often. When it does, it mainly affects people who have problems of absorption and diseases such as cystic fibrosis. The deficiency of this vitamin seems to be related to neurological, immunological and cardiovascular problems. As examples of the main problems observed, we can mention hemolytic anemia, reticulocytosis and peripheral neuropathy. Despite the evidence in other animals, there is no concrete relationship that the lack of this vitamin can cause damage to the fertility of man.

Main sources of vitamin E: Vitamin E is found naturally in foods of plant and animal origin.

Vegetable origin: Dark green leafy vegetables, Vegetable oils, Oilseeds, Wheat germ.

Animal origin: Egg yolk, Liver.