Vitamin E is a fat-soluble vitamin that has several forms. Vitamin E contains alpha, beta, gamma and delta tocopherols.
Vitamin E is resistant to cooking and heat. Therefore, they do not disappear during cooking. However, during the frying and grinding of grains, vitamins E are also destroyed and most of them deteriorate. For this reason, it is healthier to cook products containing vitamin E without deep frying and to consume unbleached grain products (such as whole grain products).
What Are The Benefıts Of Vıtamın E?
1- Vitamin E, which is the most important antioxidant in body work, is effective in strengthening the immune system.
2- Vitamin E, which is an important nutritional component for the health of the brain, eyes, skin and circulatory system, also has a protective effect from atherosclerosis.
3- Vitamin E is important for the functions of the nervous system, muscles, endocrine glands such as the pituitary and adrenals, and reproductive organs.
4- Vitamin E is a biological antioxidant and is necessary for the prevention of vascular diseases and cancer. Thanks to its antioxidant properties, it is a natural protector against cancer and delays aging by enabling cells to renew themselves.
5- Known as anti-aging, vitamin E reduces the effect of Alzheimer's disease, provides rapid healing of skin wounds, brightening of the skin and reduction of wrinkles.
6- The daily requirement of vitamin E, which is also involved in the production of proteins involved in blood coagulation, is 8-10 mg for adults.
What Foods Are Vıtamın E Found?
Vitamin E is mostly found in plant-based oils, nuts, seeds, fruits, and vegetables. Some of the foods containing vitamin E are:
- Peanuts, peanut butter
- Sunflower, safflower and soybean oil
- Sunflower seeds
- Wheat germ oil
- Avocado
- Almond
- Beet greens, collard greens, spinach
- Pumpkin
- Red pepper
- Asparagus
- Mango
What Causes Vıtamın E Defıcıency?
Vitamin E deficiency is a rare condition and can cause problems in the nervous system, such as nerve pain or neuropathy.
Vitamin E deficiency is usually caused by a problem with the digestive process of dietary fat rather than a diet low in vitamin E.