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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 periods.
· Vitamin E is an important antioxidant
· Promotes normal growth and development
· 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 brain stroke.
· Frequent blood clots may occur which in turn play a role in the production of varicose veins.
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