Vitamin E is a fat-soluble vitamin that exists as tocopherols, with alpha-tocopherol being the most potent form used by the human body. It acts as an antioxidant to protect cells from free radical damage and is involved in immune function, heart health, muscle tone, and preventing oxidative damage to other vitamins. Good food sources include various plant-based oils, nuts, seeds, and vegetables. The recommended daily intake for adults is 15 mg, though toxicity is rare even at high supplement levels above 400-1000 IU daily.

1. Mrs.Nagamani.T, MSc Nursing
Quality Health Care College of Nursing

2.  Vitamin E is a fat-soluble vitamin.
 Chemically they are tocopherol
 Tocopherols are alkaline sensitive and their
vitamin activity is destroyed by oxidation.
 Among all tocopherols, α-tocopherol is most
potent and widely distributed in nature.
 alpha-tocopherol is the only one used by the
human body.
 Cooking and food processing may destroy
vitamin E to some extent.

3.  Its main role is to act as an antioxidant, scavenging
loose electrons—so-called “free radicals”—that can
damage cells.
 It also enhances immune function and prevents clots
from forming in heart arteries.
 Antioxidant vitamins, including vitamin E, came to
public attention in the 1980s when scientists began to
understand that free radical damage was involved in
the early stages of artery-clogging atherosclerosis, and
might also contribute to cancer, vision loss, and a host
of other chronic conditions.
 Vitamin E has the ability to protect cells from free
radical damage as well as reduce the production of free
radicals in certain situations

4.  Vitamin E is involved in maintenance of muscle
tone
 Vitamin E increases synthesis of hemeproteins
 Vitamin E prevents dietary vitamin A and
carotenes from oxidative damage.

7.  Vitamin E is found in plant-based oils, nuts,
seeds, fruits, and vegetables.
 Wheat germ oil
 Sunflower, safflower, and soybean oil
 Sunflower seeds
 Almonds
 Peanuts, peanut butter
 Beet greens, collard greens, spinach
 Pumpkin
 Red bell pepper
 Asparagus
 Mango
 Avocado

9.  The Recommended Dietary Allowance (RDA)
for vitamin E for males and females ages 14
years and older is 15 mg daily (or 22
international units, IU), including women who
are pregnant.
 Lactating women need slightly more at 19 mg
(28 IU) daily.

10.  Dietary tocopherols are absorbed in small intestine in
the presence of bile salts.
 Absorbed tocopherols are incorporated into
chylomicrons in mucosal cells of intestine and enters
circulation via lymph.
 In plasma tocopherols are released from chylomicrons
by lipoprotein lipase.
 Liver takes up half of tocopherol and it is stored.
 Skeletal muscle and adipose tissue also stores vitamin
E.
 From the liver tocopherols are transported to other
tissues in β-lipoprotein.

11.  vitamin E is found in a variety of foods and
supplements, a deficiency is rare.
 People who have digestive disorders or do not
absorb fat properly (e.g., pancreatitis, cystic
fibrosis, celiac disease) can develop a vitamin E
deficiency. The following are common signs of a
deficiency:
 Retinopathy (damage to the retina of the eyes that
can impair vision)
 Peripheral neuropathy (damage to the peripheral
nerves, usually in the hands or feet, causing
weakness or pain)
 Ataxia (loss of control of body movements)
 Decreased immune function

12.  There is no evidence of toxic effects from
vitamin E found naturally in foods.
 Most adults who obtain more than the RDA of
22 IU daily are using multivitamins or separate
vitamin E supplements that contain anywhere
from 400-1000 IU daily.
 There have not been reports of harmful side
effects of supplement use in healthy people.
 However, there is a risk of excess bleeding,
particularly with doses greater than 1000 mg
daily.

13. THANK YOU