Vitamin E Benefits, Functions, Sources, and Dosage Information

The foremost function of vitamin E is as an antioxidant that protects against heart disease, cancer, and strokes. It oxygenates the cells and tissues and reduces the need for oxygen. Prevents unsaturated fatty acids and oil-soluble vitamins from being destroyed in the body. It dilates blood vessels and thus improves circulation. This vitamin also prevents tissue scar formation in burns. It protects and helps the arteries, capillaries, lungs, and reproductive organs.

Vitamin E is also used in treating varicose veins, angina pectoris, burns, leg ulcers, reproductive problems, infertility (male and female), emphysema, and hypoglycemia. It lessens the likelihood of miscarriages. Vitamin E enters the fatty portion of cell membranes, stabilizing and protecting them from compounds (such as lead, mercury, and other heavy metals). Also, toxic compounds (such as benzene, carbon tetrachloride, cleaning solvents, drugs, radiation, and your free-radical metabolites).

Thanks to its strong antioxidant effects, a high-E diet (or taking of worthwhile vitamin E supplements) exerts a protective effect in many common health conditions. It protects the thymus gland circulating white blood cells from damage. It is important in immune function, especially during stress and chronic viral illness (such as AIDS and chronic viral hepatitis). It reduces LDL cholesterol and increases HDL cholesterol. When taken in higher doses, it offers significant protection against cancer.

(In one study, patients with low vitamin E levels had a 50 percent greater risk of cancer.) Vitamin E helps relieve many post-menstrual symptoms, including fibrocystic breast disease. It is effective in reducing hot flashes and menopausal vaginal complaints. The list of diseases it protects against is quite numerous.

Vitamin E Sources

• Best sources – Fresh, cold-pressed wheat germ oil and flaxseed oil. (Because flaxseed oil is so rich in omega-3 and omega-6 fatty acids, which prevent cancer, it is the best oil to take. Buy cold-pressed, keep it in the refrigerator, and do not cook it.
• Other sources – Other un-refined, cold-pressed, crude vegetable oils also have vitamin E. Soy oil and sunflower oil are good, but corn oil is somewhat less. All whole raw or sprouted seeds, nuts, and grains contain vitamin E. It is also in green, leafy vegetables and eggs.

Natural vs. Synthetic Forms

Be sure you are getting natural vitamin E, not synthetic. Synthetics are worthless; do not purchase or use them. Read the label: Natural E is written “tocopherols” or “d-tocopherol.” Natural alpha-tocopherol (the most active form of E) is “alpha-tocopherol” (or “d-alpha-tocopherol”). The synthetic is “tocopheryl” [with a “y”] or “dl-alpha-tocopherol” [with “dl”]. Mixed tocopherols contain alpha, beta, and delta tocopherol. Alpha-tocopherol (d-alpha-tocopherol) has the highest activity level and is preferred by many specialists. But mixed tocopherols are also good. Another commercial form is “water-soluble vitamin E.” Although much more expensive, it is no more absorbable or useful in the body than the natural oil-soluble type.

Deficiency Symptoms

Nerve damage, muscle weakness, poor coordination, involuntary movement of the eyes, and breaking of red blood cells (leading to hemolytic anemia). In premature infants, vitamin E deficiency is characterized by hemolytic anemia and a severe eye disorder (retrolental fibroplasia). Pulmonary embolism, strokes, heart disease, coronary degeneration, testicle degeneration, miscarriages, sterility, muscular disorders, red-blood cell fragility. Fat malabsorption syndromes, such as cystic fibrosis, celiac disease, and post-gastrectomy syndrome. Premature infants. Hereditary conditions of red blood cells, such as sickle-cell anemia and thalassemia.

Needed for Assimilation – Vitamins A, C, D, and E.

Cautions

Iron supplements destroy vitamin E. Rancid oil does, too. Do not eat rancid grains or other foods, including even slightly old wheat germ oil. Many interested in better health never eat wheat germs since it is difficult to obtain fresh and keep it from going rancid before being eaten. You can consider toasted wheat germ to be rancid. One study suggested that those with high blood pressure, heart conditions, or rheumatic heart disease should not take over 400-600 IU of vitamin E daily. However, all other reports indicated that vitamin E was safe in any quantity. The healing strengthening power of vitamin E is not perceived until one takes at least 200-600 mg daily.

Dosage

RDA 15 IU / ODA 400 IU / TDA 1200 IU. Usually measured in international units (IU), but sometimes in milligrams (mg). One mg is equal to 1.5 IU. Recommended: Normal dosage is 400-800 IU daily. Menopausal patients should take 800 IU daily until hot flashes subside, and then lower to 400 IU daily. Diabetic patients given 1350 IU daily experienced lowered insulin need, and their glucose tolerance and insulin activity improved. Of 87000 nurses, those who took 100 IU of vitamin E for two years had a 41 percent lower risk of heart disease. 400-800 IU dosages provide better oxidative protection for those in high-stress situations.

HEALTH DISCLAIMER: The information on this website is for educational uses only and is not a substitute for professional medical advice. Always consult an authorized healthcare provider for any health concerns before using any herbal or natural remedy. We do not establish, treat, cure, or prevent any disease. Reliance on any material from this website is solely at your own risk. We are not responsible for any adverse effects resulting from the use of information or products mentioned on this website.

REFERENCES

Vance Ferrell, Harold M. Cherne, M.D. 2010. The Natural Remedies Encyclopedia. Altamont : Harvestime Books, 2010. pp. 107. Vol. Seventh.