February 25, 2020
Vitamin E’s popularity as an anti-oxidant is just one of its many benefits. Here we take a quick look at all the functions and uses of this versatile nutrient found in various foods, including meat, poultry, eggs, fruits, vegetables, and cereals.
As an antioxidant, Vitamin E secures body tissue from the damage caused by free radicals, which affects cells, tissues and organs. These “toxic byproducts of oxygen metabolism” when triggered by behavior or environment can generate higher levels of oxidative stress. Cigarette smoking is a strong free radical generator, as well as environmental pollution, fried foods and charcoal-broiled meats.
Another effect of its antioxidant function is its ability to reverse or slow down the aging process, arising from damaged cells. It has also been applied to the skin to protect it from aging, the harsh effects of UV light and sun exposure.
The immune system is also a Vitamin E beneficiary, as it has the ability to prevent bacteria and virus from causing damage. Research has shown that a good dose of Vitamin E can rescue immune cells from damage or even death.
Vitamin E is also used as an energy-booster, as it can improve physical endurance, help strengthen muscles and minimize muscle damage after physical exercise or activity.
Red blood cells need Vitamin E for proper formation and prolonged cell life, and it also helps prevent blood clotting by widening blood vessels.
On the whole, Vitamin E’s many benefits highlights its usefulness, versatility, and power to contribute to improved body functions and a comfortable state of wellness.