What is commonly referred to as Vitamin E is actually a group of related, fat-soluble compounds found in many foods and as a man-made supplement.
Vitamin E is one of the anti-oxidant vitamins (along with C and B3). It protects cells against oxidative damage.
Because sufficient amounts of Vitamin E are easily obtained from foods, true deficiency is rare but is sometimes seen in people with certain genetic disorders and in very low-weight premature infants.
Healthy adolescents, men and women need about 22.5 IU of Vitamin E daily, while lactating women need about 28.5 IU and children require amounts ranging from 6 – 16.5 IU.
Toxicity is also rarely seen but is a concern with people who are on Vitamin K supplements.
Vitamin E can interact with a number of other supplements and medications, including:
- epilepsy medications
Please consult an MD, ND or pharmacist before taking a Vitamin E supplement, especially if you take medications.
The best food sources of Vitamin E are greens such as spinach and Swiss chard. Sunflower seeds, almonds, bell peppers and asparagus are also very good sources.