Vitamin E

Физические свойства

Vitamin E has demonstrated some success in the treatment of yellow nail syndrome when taken orally (600 EU to 1200 EU daily) for several months. Topically-applied vitamin E has also shown significant improvement in symptoms of yellow nail syndrome, as well as increased nail growth rates after six months.

Использование

Vitamin E supplement.

Показания

Vitamin E is a potent antioxidant that is capable of protecting polyunsaturated fatty acids from oxidative breakdown.This vitamin also functions to enhance vitamin A use.Although several other physiological actions have been suggested, to date no unifying concept exists to explain these actions. Vitamin E (α-tocopherol) is found in a variety of foodstuffs, the richest sources being plant oils, including wheat germ and rice, and the lipids of green leaves.

преимущество

Vitamin E is a fat-soluble nutrient found in many foods. It is the most abundant antioxidant in the skin and the most important lipid-soluble, membrane-bound antioxidant in the body. The body also needs vitamin E to boost its immune system so that it can fight off invading bacteria and viruses. It helps to widen blood vessels and keep blood from clotting within them. In addition, cells use vitamin E to interact with each other and to carry out many important functions.

Клиническое использование

Deficiency of vitamin E is characterized by low serum tocopherol levels and a positive hydrogen peroxide hemolysis test.This deficiency is believed to occur in patients with biliary, pancreatic, or intestinal disease that is characterized by excessive steatorrhea. Premature infants with a high intake of fatty acids exhibit a deficiency syndrome characterized by edema, anemia, and low tocopherol levels.This condition is reversed by giving vitamin E.

Побочные эффекты

Prolonged administration of large dosages of vitamin E may result in muscle weakness, fatigue, headache, and nausea.This toxicity can be reversed by discontinuing the large-dose supplementation.

Токсикология

α-Tocopherol is known as vitamin E and exists in many kind of plants, especially in lettuce and alfalfa. Its color changes from yellow to dark brown when exposed to sunlight. Natural vegetable oils are not readily oxidized due to the presence of tocopherol. During refining processes, however, tocopherol may be removed from oils; consequently, refined vegetable oils can become unstable toward oxidation. In one experiment, vitamin E appeared to be relatively innocuous, having been given to patients for months both orally and parenterally at a dosage level of 300 mg/day without any observed ill effects. However, in another experiment, 6 out of 13 patients given similar doses complained of headache, nausea, fatigue, dizziness, and blurred vision. Although the chronic toxicity of vitamin E has not been thoroughly studied, WHO recommends 2 mg/kg/day as the maximum daily dose.

Источник

Numerous foods provide vitamin E. Nuts, seeds, and vegetable oils are among the best sources of alpha-tocopherol, and significant amounts are available in green leafy vegetables and fortified cereals. Most vitamin E in American diets is from gamma-tocopherol from soybean, canola, corn, and other vegetable oils and food products. Such as:
Wheat germ oil,
Sunflower, safflower, and soybean oil. Sunflower seeds
Almonds
Peanuts, peanut butter
Beet greens, collard greens, spinach. Pumpkin
Red bell pepper. Asparagus.Mangoes. Avocados.