What is vitamin E?
Vitamin E belongs to the group of fat-soluble (lipophilic) vitamins. Only plants are capable of vitamin E synthesis. Especially dark green plants have a high content of alpha-tocopherol. This means that the vitamin E contained in animal products is not of animal origin, but is absorbed through their food (for example the grass of cows).
Therefore, foods of animal origin also contain vitamin E. In this case, however, this "intermediate step" (consumption of animal products) would not be necessary to supply the body with vitamin E. The recommended daily amount in the EU is 12 mg. To cover this intake, the following foods are particularly suitable as their vitamin E content is worth mentioning: sunflower oil, coconut fat, mackerel, black salsify, savoy cabbage, asparagus, peppers, soybeans, Brazil nuts and spinach. Vitamin E supplied with food is absorbed into the cells of the small intestine together with lipids. This process depends on the type and quantity of dietary fats present and requires pancreatic enzymes and bile acid.
Therefore, a functional disorder of the bile or pancreas can lead to a reduced absorption of vitamin E. After being absorbed into the cells of the small intestine, it is transported to the liver. There it is bound to the transport protein VLDL and is thus involved in fat metabolism. Vitamin E can and is stored by almost all organs in the human organism, but there is no typical storage organ for it. A nutritionally induced isolated deficiency of vitamin E is not known. If one eats a balanced diet, there is almost no deficit. However, if only low-fat food is consumed over a longer period of time, a deficiency symptom could occur.
- helps to protect the cells from oxidative stress
- protects DNA, proteins and lipids from oxidative stress