Vitamin E is one of the most valuable vitamins when it comes to healing and prevention. Known for its antioxidant properties, vitamin E features a chemical compound called alpha-tocopherol. A-tocopherol protects cell membranes from oxidation. This in turn protects essential fatty acids (the good kinds of fats that give skin a youthful appearance) from oxidation and keeps body tissues from breaking down. Additionally, a-tocopherol has a unique potency level that remains the same - whether it is taken via a needle injection or through the mouth as a supplement. This is extremely valuable to those who want to fully utilize the healing and prevention benefits of vitamin E.
Studies have shown that vitamin E can do more than anti-ageing tricks. Vitamin E has been used to combat heart disease, stroke, cancer, Alzheimer's, and fibrocystic breast disease. The vitamin's antioxidant properties are invaluable in preventing heart disease. Vitamin E keeps bad types of cholesterol (such as LDL) from oxidizing and thus creating blockages in coronary walls. Similarly, the vitamin helps to prevent blockages in the brain which lead to strokes. Vitamin E also works to combat and prevent cancer by working as a protective agent for cells and an inhibitor for precancerous and carcinogen growth. Although the reasons are still uncertain, vitamin E has also been shown to reduce the risk of Alzheimer's and to ease the painful effects of fibrocystc breast disease.
It is recommended that the average adult consume about 15 mg of vitamin E per day. The risks of too much vitamin E are low, unless a person is on blood-thinning medication. In this case, a doctor should be consulted as too much a-tocopherol could increase the risk of hemorrhage. Vitamin E can be found naturally in several foods. The foods with the highest counts of vitamin E are: certain types of seed and nut oils (wheat germ oil, safflower oil, corn oil, soybean oil); types of nuts and legumes (almonds, pistachio and peanuts); and certain produce (mangoes, leafy greens, tomatoes, and pumpkins, asparagus, papaya, kiwi, and broccoli).
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