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How Vitamin E Benefits Play a Role in Antioxidant Protection for Your Cells!


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Let’s look at Vitamin E benefits and how it acts as an antioxidant health supplement.

Free radicals attack our cells and cause damage to the cell membrane. Their cumulative effects can be devastating. (1) In an ideal world our bodies produce sufficient antioxidants and they would destroy them as they are produced. But influences such as inadequate diets and stressful lifestyles, as well as environmental pollution upset this delicate balance.

This is why some choose to increase their intake, and thus enhance their antioxidant protection. Let’s take a look at it's main role. It plays a critical role in the body by protecting LDL and cell membranes from oxidation damage. (2) It also helps maintain healthy DNA in the interior of the cells. (3) So it plays a role in taking care of the first line of defense in our cells which is the cell membrane and takes care of the inside as well.

It also works with other antioxidants to provide optimal health to cells and organs. (4) Several laboratory studies have shown the importance of this antioxidant in supporting good cardiovascular health and a strong immune system in the elderly. (5-10)
 


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Vitamin E is an essential nutrient. The body cannot manufacture it. Thus, it must obtain it from outside sources. The Recommended Dietary Allowance (RDA) is 30 International Units (IU). But, the RDA does not consider factors that may increase the individual needs such as diet, lifestyle, disease, and exposure to pollutants. Numerous clinical trials and data show that it's levels are much higher than the RDA on average (400 to 800IU per day), (8,11) may provide significant health benefits. However, dietary sources cannot typically supply these levels.
The body does not retain it as well as other fat-soluble vitamins and it is difficult to ingest enough of it from food alone. Animal sources of it are poor and only small amounts occur in butter, egg yolk, milk fat, and liver. Larger, but still moderate amounts are found in whole grain products, seeds, nuts, and vegetable oils. It is noteworthy to mention here that many food processing methods, such as heating and chemical refining, reduce the amount of it in some foods. Because people consume more processed food than they did 50 years ago, they get less of this essential vitamin.

For the most part we can assume that most people may have a Vitamin E deficiency.  Many health professionals believe that supplementation is the answer to Vitamin E deficiency. If you take it in it's supplement form it has been shown to have few or no side effects. (12)



What To Look for in This Antioxidant Supplement?

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Now let’s examine the scientific technical stuff. If you are considering taking it as an antioxidant health supplement, you should look for the following. They should contain structurally related tocopherols and tocotrienols. They should be formulated in a base of medium-chain triglycerides and lecithin for maximum bioavailability. Tocotrienols have been shown to be potent antioxidants in themselves with biological efficacy rivaling or surpassing that Vitamin E. (12-14) They may also help to retain blood cholesterol levels, provided they are normal to begin with. (15-16) The tocopherols should be derived from soybeans and the tocotrienols from rice bran oil. This provides a natural mixture of it, as well as it's analogs. They should be in the liquid hard shell encapsulation since this enhances its bioavailability.




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We can see that there are many benefits found in this supplement. It is also clear that Vitamin E deficiency may exist in most due to many factors. So, taking an antioxidant health supplement such as this may prove very beneficial and provide great value.

For more information on Vitamin E benefits, Click here!


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 References

1. Cross CE, et al. Ann Intern Med 1987;107:526–45.
2. Jialal I, et al. Arterioslcer Thromb Vasc Biol 1995;15(2):190-8.
3. Placzek M, et al. J Invest Dermatol 2005;124(2):304-7.
4. Salonen JT, et al. BMJ 1985;290:417–20.
5. Stephens NG, et al. The Lancet 1996;347:781–86.
6. Stampfer MJ, Rimm EB. Am J Clin Nutr 1995;1365S–9S.
7. Rimm EB, et al. N Engl J Med 1993;328:1450–56.
8. Meydani SN, et al. JAMA 1997;277:1380–86.
9. Shklar G, et al. J Oral Pathol Med 1990;19:60–64.
10. Sano M, et al. N Engl J Med 1997;336:1216–22.
11. Machlin LJ. Crit Rev Food Sci Nutr 1995;35:41–50.
12. Surana C, et al. Biochim Biophys Acta 1993;1166:163–70.
13. Suzuki YJ, et al.. Biochemistry 1993;32:10692–9.
14. Kamat JP, Devasagayam TP. Neurosci Lett 1995;195:179–82.


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