Vitamin E

Vitamin E is the umbrella term (generic descriptor) for a group of lipid soluble tocol and tocotrienol derivatives possessing varying degree of vitamin activity. The only human disease that can be attributed to vitamin E deficiency is hemolytic anemia in low birth weight infants. Such infants have low vitamin stores and the precipitating factor is a high intake of linolei acid. Nevertheless, vitamin E is essential because it prevents damage to cell membranes by oxidant. Vitamin E is the nature’s best anti-oxidant. he foods high in vitamin E include, almonds, avocado, egg, milk, nuts and seeds, green leafy vegetables, wheat germ, whole grains, kiwi fruit, etc

vitamin E benefits