10.12.2021, 13:32
Experts Tell the Dangers of Vitamin E Deficiency for the Body
Source: OREANDA-NEWS
OREANDA-NEWS. Scientists have revealed the top secret of the most controversial vitamin.
Eight substances from two groups - alpha-, beta-, gamma- and delta-tocopherols (α-, β-, γ- and δ-tocopherols) and their corresponding tocotrienols - are called vitamin E.
Most often α-tocopherol (E 307) can be found in food, preparations and cosmetics. According to one hypothesis only it is sufficiently absorbed by the human body, as there is a separate protein for its transport. The other types of vitamin E are partially or completely destroyed in the liver.
Α-tocopherol is contained in vegetable oils, wheat germ, greens, nuts and some fruits.
Other tocopherols and tocotrienols (E306, E308) are commercially available. But there is no scientific argument to prefer them to E307.
Vitamin E is fat-soluble. Once in the gastrointestinal tract, it first enters the bloodstream and then the liver. From there, lipoproteins transport it back into the bloodstream and through the body.
We get much of our vitamin E from foods rich in polyunsaturated fatty acids (PUFAs). This is a healthy kind of fatty acid that lowers blood cholesterol levels, prevents plaque formation and protects the cardiovascular system. In addition, PUFA-based fats make up cell membranes.
Only a doctor can accurately diagnose vitamin E deficiency. The symptoms are often: coordination difficulties, muscle weakness, impaired vision and general malaise.
Acute vitamin E deficiency is very rare today. It is almost always caused by illnesses that impair liver function and the intestinal ability to absorb fats. These include chronic pancreatitis, cholestasis, cirrhosis, malabsorption syndrome, cystic fibrosis, Crohn's disease, short bowel syndrome, cystic fibrosis and Bassen-Kornzweig syndrome.
In most cases, doctors prescribe vitamin E supplements exclusively for those suffering from these diseases, while healthy people are advised to get it only from food.
Eight substances from two groups - alpha-, beta-, gamma- and delta-tocopherols (α-, β-, γ- and δ-tocopherols) and their corresponding tocotrienols - are called vitamin E.
Most often α-tocopherol (E 307) can be found in food, preparations and cosmetics. According to one hypothesis only it is sufficiently absorbed by the human body, as there is a separate protein for its transport. The other types of vitamin E are partially or completely destroyed in the liver.
Α-tocopherol is contained in vegetable oils, wheat germ, greens, nuts and some fruits.
Other tocopherols and tocotrienols (E306, E308) are commercially available. But there is no scientific argument to prefer them to E307.
Vitamin E is fat-soluble. Once in the gastrointestinal tract, it first enters the bloodstream and then the liver. From there, lipoproteins transport it back into the bloodstream and through the body.
We get much of our vitamin E from foods rich in polyunsaturated fatty acids (PUFAs). This is a healthy kind of fatty acid that lowers blood cholesterol levels, prevents plaque formation and protects the cardiovascular system. In addition, PUFA-based fats make up cell membranes.
Only a doctor can accurately diagnose vitamin E deficiency. The symptoms are often: coordination difficulties, muscle weakness, impaired vision and general malaise.
Acute vitamin E deficiency is very rare today. It is almost always caused by illnesses that impair liver function and the intestinal ability to absorb fats. These include chronic pancreatitis, cholestasis, cirrhosis, malabsorption syndrome, cystic fibrosis, Crohn's disease, short bowel syndrome, cystic fibrosis and Bassen-Kornzweig syndrome.
In most cases, doctors prescribe vitamin E supplements exclusively for those suffering from these diseases, while healthy people are advised to get it only from food.
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