What is Vitamin E?
Vitamin E is a fat-soluble vitamin found in many foods, fats, and oils, such as nuts, seeds, and vegetable oils. Vitamin E deficiency is uncommon, but serious deficiency can cause symptoms like muscle weakness, vision problems, and unsteady walking. Vitamin E is also available as a capsule, gel capsule, or liquid drop that can be taken by mouth. However, high doses of vitamin E supplements can build up in the body and be harmful. For example, taking large doses of vitamin E with anticoagulant or antiplatelet medications, such as warfarin, can increase the risk of bleeding.
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1. Antioxidant: Vitamin E protects cells from damage caused by free radicals, which are compounds formed when the body converts food into energy or is exposed to cigarette smoke, air pollution, or UV light. Free radicals can harm cells, tissues, and organs, and may play a role in aging.
2. Immune system: Vitamin E helps the body fight off bacteria and viruses.
3. Blood vessels: Vitamin E helps widen blood vessels and prevents blood from clotting.
4. Red blood cells: Vitamin E helps the body make red blood cells.
5. Vitamin K: Vitamin E helps the body use vitamin K.
6. Cell interaction: Vitamin E helps cells interact with each other and carry out important functions.
Antioxidant Protection: Neutralizes free radicals, helping prevent cell damage.
Skin Health: Supports healing and is often used in skin care products to reduce signs of aging and improve skin elasticity.
Immune Support: Enhances immune function and helps the body fight off infections.
Eye Health: May reduce the risk of age-related macular degeneration.
Heart Health: Plays a role in preventing heart disease by reducing cholesterol oxidation.
When the meat starts to oxidize, discoloration and off-flavors or off-odors develop in the meat. The shelf life of packaged beef can be improved when animals are fed high levels of vitamin E prior to slaughter.
Fresh, growing forages have enough vitamin E to meet grazing livestock’s nutritional requirements. On the other hand, research indicates that vitamin levels in all stored feeds decrease with time. In fact, the fermentation process involved with making silage destroys most vitamins.
Supplemental vitamin E is required in all rations that contain dry hay, silage, greenfeed and in swath grazing situations.
Vitamin E supplements are widely available in the form of capsules, soft gels, and oils. These are used to ensure adequate intake, especially in people with dietary deficiencies or specific health conditions.
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