Vitamin E

Vitamin E in the human body , as well as vitamin C , has Antioxidant properties that protect cells from the negative effects of free radicals. This is especially pronounced with respect to red blood cells ( blood cells ).
Adequate provision of vitamin E is responsible for such important indicators of blood coagulation and her ability to carry oxygen and nutrients to the cells, improves the whole body. In addition , Vitamin E helps to strengthen the walls of blood vessels and prevents blood clots.


It also ensures the normal operation of the immune system and plays a significant role in the prevention of diabetes, Alzheimer's disease and cancer.
Vitamin E is responsible for the proper assimilation of fats and prevents their oxidation and the formation of "bad" cholesterol. Involved in the assimilation of vitamin A.What contains vitamin E?
Vitamin E is found in vegetable oils ( sunflower, olive , corn , etc.) in cereal and legume crops, ovsyaniy oatmeal and soy, rose hips and leaves raspberries , almonds and peanuts , herbs (parsley , spinach , dill ). Especially a lot of the vitamin in germinated wheat and peas.
From animal food vitamin E can be obtained by including in your diet egg yolks , meat , liver , milk and butter.dosage
The daily requirement of vitamin E for adults is about 15 mg. per day. In normal balanced diet , this need is fully satisfied. Given that vitamin E is fat soluble , that is distributed and accumulates in the body , an overdose of this vitamin in healthy subjects does not occur.
Lack of vitamin E can lead to general weakness, loss of sexual vablennya , reproductive disorders and dry skin , and in severe cases, to severe muscular dystrophy.