| Vitamin E, also known as tocopherol, is a fat-soluble vitamin. One of theroles fat plays in the diet is to transport fat-soluble vitamins. SoVitamin E is carried through the body attached to fat. The body storesvitamin E in fat deposits and in the liver.
The best sources ofvitamin E are vegetable oils, including sunflower, safflower, canola,corn, olive, and wheat germ oil; and products made from these oils, suchas margarine, nuts, seeds, wheat germ, mustard greens, broccoli, andunprocessed cereal grains. Leafy-green vegetables also contain Vitamin E,but in smaller amounts. Refined grains, such as white flour, have had thegerm removed. Since the germ of the seed is where vitamin E is located,foods made from refined flours are not good sources. Whole-wheat flourcontains much of the original germ and is a much better source of vitaminE.
Vitamin E may function as an antioxidant. This means it may helpprotect the body cells from oxidation. Oxidation is a chemical reaction inthe body that can lead to cell damage. It is also a natural part of aging.Many scientists believe that this cell damage can lead to chronic healthproblems such as heart disease. Vitamin E supplementation, in addition todiet and lifestyle factors, can contribute to reducing the risk of heartdisease and improving overall health.
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