Vitamin E protects
cell membranes and other fat-soluble parts of the body. They are called as
tocopherol. This word is derived from ‘tocos’ meaning child birth, and ‘phenos’
meaning to bear and ‘ol’ means alcohol. The vitamin is stored in all the tissues
and the tissue stores can provide protection against the deficiency for long
Vitamin E is an important antioxidant
Promotes normal growth
· Promotes normal red blood cell formation
Acts as anti blood clotting agent
helps in absorption of vitamin A and vitamin C.
Vitamin E dilates the capillaries and enables the blood to flow
freely into blood deficient muscle tissue, thus strengthening both the tissues
and the nerves supplying them.
reduces the risk of heart diseases
The principle source
of vitamin E in diet is vegetable oils - Corn, and peanut oil. Nuts and seeds -
Almonds, hazelnuts, sunflower seeds, saffiower, soya bean oils, walnuts,
margarine, meat and fish, whole grains, wheat germ, spinach, lettuce, dark
green leafy vegetables, black berries, apple, pears, legumes, eggs and milk are
good sources of vitamin E. Human milk has more vitamin E than cow’s milk and is
sufficient for infants.
Anaemia in premature infants.
Increased risk of oxidative damage to body tissues.
Vitamin E deficiency may lead to heart and lung disease and
Frequent blood clots may occur which in turn play a role in the
production of varicose veins.