Vitamin
E
 Vitamin
E (fat-soluble) was first discovered more than 70 years
ago when researchers found that an oil compound in
vegetables was necessary for rat reproduction. They
named the compound tocopherol; tekos is Greek for
"offspring." A few years later they gave the compound
the name we all recognize, vitamin E. Later research
has revealed that there are actually four different
tocopherol compounds. The researchers named each of
these four after one of the first four letters of the
Greek alphabet: alpha, beta, gamma, and delta.
Vitamin E, because it can be oxidized protects other
cells and substances in the body from oxidation, thus
vitamin E is called an antioxidant. By being oxidized
itself vitamin E protects polyunsaturated fats and other
fat-soluble substances such as vitamin A. Vitamin E
protects the lungs where cell membranes are exposed to
high oxidation damage. Where the red blood cells carry
oxygen to other parts of the body vitamin E protects the
cell membranes there from oxygen damage. This same
anti-oxidant protection also protects the white blood
cells of our immune system. Normal nerve cell
development is also dependent on Vitamin E.
Benefits of vitamin E:
Ease premenstrual syndrome, help prevent fibrocystic
disease of the breast, promotes normal blood clotting
and healing, reduces scarring from wounds, reduces blood
pressure, helps prevent cataracts, improves athletic
performance, relaxes leg cramps, enhance sperm
production in some men, helps maintain healthy nerves
and muscles, strengthens capillary walls, promotes
healthy skin and hair, helps prevent anemia, helps
prevent retrolental fibroplasias (an eye disorder of
premature infants), substantially reduce prostate cancer
in men who smoke, may slow the progression of
Alzheimer"s disease, retard aging, prevent age spots,
is more protective than aspirin for the prevention of
heart attacks (aspirin kills 3000 people per year),
protects against bowel cancer. Epidemiological links
have been identified between the increase in the
incidence of heart disease and the increasing lack of
vitamin E in the American diet due to our reliance on
over processed foods.
Vitamin E and Alzheimer"s:
A
Study by Johns Hopkins Researchers published in the
Annals of Neurology showing that 400 IUs of vitamin E,
taken in concert with 500 mg of vitamin C, reduced the
risk of Alzheimer"s by 60 percent.
Synthetic verses natural vitamin E in supplements: (Also
see Dr. Robert Thiel Vitamin E report below)
A
human study by Acuff (et al) found that isolated natural
vitamin E was absorbed 3.42 times better than synthetic
in cord blood during pregnancy. A human urinary
excretion study suggests that the body may want to rid
itself of the synthetic as quickly as possible.
Synthetic vitamin E is produced by commercially coupling
rimethythydroquinone (TMHQ) with isophytol. This
chemical reaction produces a difficult-to-separate
mixture. On the other hand the natural form vitamin E
RRR-alpha-tocopherol (food) up to 7.02 times more is
retained by the body.
How
to choose the most natural vitamin E supplement:
Avoid all-rac-alpha-tocopherol, which is a total
synthetic. The most naturally absorbable form of
vitamin E is d-alpha-tocophero. Wheat germ oil easy
to absorb of those listed below.
Food
sources:
Cold
pressed vegetable oils, dark green leafy vegetables,
legumes, nuts, seeds, whole grains, brown rice,
cornmeal, dulse, eggs, kelp, desiccated liver, milk,
oatmeal, organ meats, soybeans, sweet potatoes,
watercress, wheat, wheat germ, alfalfa, bladderwrack,
dandelion, dong quai, flaxseed, nettle, oat straw,
raspberry leaf, and rose hips.
Reference:
Naturopathy For The 21st Century, Robert J. Thiel, Ph.D., Whitman Publications, 2000
Prescription for Nutritional Healing, Phyllis CNC and James Balch M.D., Avery Books, 3rd Edition, 2000
Nutrition Concepts and Controversies, Frances Sizer and Eleanor Whitney, West Publishing, 6th Edition, 1994
|
Doctors'
Research
100% Whole Food Supplements
Selenium E Complex
Wheat Germ Oil E
Vitamin-Mineral |
