This document discusses vitamins E and K, including their functions, sources, daily requirements, and excess/deficiency disorders. Vitamin E is an antioxidant that protects cells and tissues from damage, while vitamin K is important for blood clotting and bone health. Rich sources of vitamin E include oils, nuts, and green vegetables, while vitamin K is found in leafy greens, broccoli, and organ meats. The recommended daily intake for vitamin E is 15 mg for those over 14, and deficiencies can cause issues like nerve damage or immune impairment. Too much vitamin K intake is only a risk for those with kidney disease.

1. VITAMIN E & K

2. FUNCTIONS FOR VITAMIN E
 Vital to keeping healthy and preventing various diseases.
 Helps functioning the immune system.
 Helps protect the eye sight, long term.
 Protects red blood cells.
 Prevents destruction of vitamin A and C.
 A fat soluble vitamin, an antioxidant.
 ANTIOXIDANTS – Protects body tissue from damage caused by substances. ( Radicals)
 protects cell wall.
 Production of hormone-like substances
 Repairs muscles.
 Activator in certain enzymatic reactions.
 Protects vitamin A.
 Protects against stroke, cancer, heart disease and signs of aging.
 Heal and protect skin.
 Boots collagen in the skin.
 Reduce or clear scars on the skin.
 Help make the hair healthier and increase and growth.

3. FUNCTIONS FOR VITAMIN K
 Helps supporting strong bones
 Helps maintain healthy blood vessels
 Helps in the clotting and coagulation properly.
 Vital role in cell growth and in the metabolism of bone and other tissues.
 Prevents cardiovascular disease.
 Fat soluble vitamin.
 Synthesis of protein found in the plasma, bone and kidney
 Skeleton formation and prevention of soft tissue calcification
 Regulations of cellular functions

4. SOURCES FOR VITAMIN E
Rich:
 Fortified cereals
 Oils (olive oil)
 Wheat
 Broccoli
 Red bell peppers
 Tropical fruits
 Kale and Custards greens
Good:
 Vegetable oil ( wheat germ, sunflower, safflower, corn and soybean oil).
 Margarine
 Nuts ( almonds, peanuts, hazelnuts/filberts).
 Seeds ( sunflower seeds).
 Green leafy vegetables

5. SOURCES FOR VITAMIN K
Rich:
 Beef liver
 Green tea
 Turnip greens
 Broccoli
 Kale
 Spinach
 Cabbage
 Asparagus
 Dark green lettuce
Good:
 Lettuce
 White bran
 Organ meats
 Eggs
 Cereals
 Dairy products
 Strawberries
 Meat

6. DAILY REQUIREMENTS FOR VITAMIN E
 Daily requirements for a healthy person is 97-98%.
 RDA for vitamin E is 15 MG for people over the age of 14.
 Breast Feeding mothers need a little more.

7. DAILY REQUIREMENTS FOR VITAMIN K

8. EXCESS AND DEFICIENCY DISORDERS FOR VITAMIN E
Deficiency:
 Liver disease
 Cystic fibrosis
 Chronic disease
 Fat accumulates to toxic levels
 Anemia
 Nerve damage
 Impairment of the immune response
 Ataxia
 Haemolysis (breakdown) of the red blood cells leading to anemia
.
Excess:
 There is no possible problem. As much vitamin E can be consumed.

9. EXCESS AND DEFICIENCY DISORDERS FOR VITAMIN K
Excess:
 If you have kidney disease it is harmful.
Deficiency:
Rare to have any deficiency but if in case:
 Liver disease
 Serious burns
 Excessive bleeding
 Drink alcohol heavily
 Bruises
 Nosebleeds

10. THANKS FOR
WATCHING
Karina Robateau
4 Science