What is Vitamin E
Vitamin E is a collective term for a group of fat-soluble substances with antioxidant effects. The most important naturally occurring compound with vitamin E activity for humans is alpha-tocopherol. Health…
What is Vitamin E
Vitamin E is a collective term for a group of fat-soluble substances with antioxidant effects. The most important naturally occurring compound with vitamin E activity for humans is alpha-tocopherol.
Vitamin E can be taken from “natural” foods, foods enriched with vitamin E, and dietary supplements.
Healthy people should primarily cover their daily requirements by consuming natural, non-enriched foods. The absorption of vitamin E in the gastrointestinal tract is linked to the intake of fat and is between approx. 10 and 50%, depending on the dose taken.
Cosmetic products containing vitamin E or alpha-tocopheryl acetate are offered for the care and protection of the skin.
Natural foods rich in vitamin E
Vegetable oils such as wheat germ oil, sunflower oil, red palm oil and olive oil contain particularly high levels of vitamin E. For example, values of up to 19 g alpha-tocopherol/100 g oil were found in palm oil. Sunflower and olive oil have lower levels of alpha-tocopherol (below 50 mg/100 g oil). Nuts and almonds are high in alpha-tocopherol, but most people don’t consume them on a daily basis. Edible pine nuts contain about 1.2 g alpha-tocopherol/100 g pine nuts. Peca and cashew nuts show 10 to 30 times lower values.
Natural foods low in vitamin E
The natural vitamin E levels in fruit juices are usually low. With the exception of asparagus and spinach, fresh vegetables such as potatoes, peas, cucumbers have very low levels of vitamin E (less than 1 mg/100 g). Fruits such as cherries, apricots and peaches also contribute little to the vitamin E supply.
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