What is Vitamin E good for?

- Sep 02, 2019-

Vitamin E is a fat-soluble vitamin that has antioxidant properties and is essential for normal growth and reproduction of animals. Vitamin E has a wide range of functions in the prevention and treatment of cardiovascular and cerebrovascular diseases, tumors, diabetes and other complications, central nervous system diseases, sports system diseases, skin diseases and the like. The role and function of vitamin E are as follows:

1, anti-aging: vitamin e anti-aging principle and anti-free radicals are inseparable. Vitamin E is highly resistant to free radical lipid peroxidation and efficiency.

2, enhance immunity: vitamin E deficiency, have an impact on the immune function of humans and animals. It not only reduces humoral immunity, but also has a great influence on cellular immunity.

3, the elimination of pigmentation: As soon as the color spots, everyone will immediately think of the face of the chloasma, age spots. They are all caused by the deposition of lipofuscin in skin cells. Lipofuscin is an inert waste produced by the oxidation of cells by free radicals. This substance can not only appear in the form of various spots on the face, but also in the heart, liver and brain cells. The greatest function of vitamin E is to neutralize free radicals, thus facilitating the elimination of these spots. In addition, vitamin E also has the effect of expanding peripheral blood vessels and reducing blood viscosity.

4, anti-tumor: The study found that the incidence of cancer seems to be inversely related to serum vitamin E levels: people with low vitamin e levels, the incidence of cancer is higher.

Although vitamin e has many of the above functions, vitamin E is not taken as much as possible. Vitamin e is relatively non-toxic in a certain dose, but it is taken in large quantities for a long time (600-1200 international units per day), which can cause nausea and vomiting. , dizziness, headache, blurred vision, chapped skin, cheilitis, angular cheilitis, gastrointestinal dysfunction, fatigue, etc., can cause thrombophlebitis, pulmonary embolism, or both. This is because taking vitamin E in large doses can cause platelet aggregation. Excessive use of vitamin E can also cause elevated blood pressure, breast hypertrophy, and hormonal metabolic disorders. Therefore, vitamin E can only be used when it is taken in moderation.

Foods rich in vitamin E: kiwi, nuts (including almonds, hazelnuts and walnuts), lean meat, milk, eggs, and sunflower oil, sesame seeds, corn, olives, peanuts, camellia and other pressed vegetable oils. These include safflower, soybean, cottonseed and wheat germ (the most abundant), spinach and kale, sweet potato and yam. Green leafy vegetables such as lettuce, day lily, cabbage, and cauliflower are vegetables containing more vitamin E. Cod liver oil also contains certain vitamin E.

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