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Vitamin E

Vitamin E is an antioxidant that may protect against free radicals that can cause damage to cells. It may lower the risk of heart disease and stroke by inhibiting blood clotting as well as improving cholesterol levels. Vitamin E may help prevent respiratory infections and other attacks on the immune system. Vitamin E acts as an antioxidant, helping to stop free radicals from causing cellular damage. Free radicals may occur as our bodies handle compounds such as lead, mercury and other heavy metals as well as benzene or carbon tetrachloride, drugs, radiation, pollution and the body's own free-radical production. Vitamin E is essential fat soluble vitamin which protects the cells from damage caused by free radicals. The powerful antioxidant protects cell membranes and other fat-soluble parts of the body, such as LDL cholesterol (the bad cholesterol). Protection of LDL cholesterol may reduce the risk of heart disease. Excess free radicals in the bloodstream oxidize particles of LDL. Immune system cells in the arterial walls recognize the oxidized LDLs as toxic to the body and gobble them up. When the immune cells become overloaded with LDLs, they break down into pathological cells called foam cells. The foam cells attach readily to the vessel wall and start the process of hardening of the arteries. Studies have shown very consistently that Vitamin E reduces the risk of LDL cholesterol being oxidized and therefore attaching to the cell wall. Because it is fat soluble, Vitamin E can get inside the LDL cholesterol molecule where it inhibits hazardous oxidation, thus slowing or halting the inception of coronary artery disease.

Great food sources of Vitamin E are vegetable oils (wheat germ, soybean, sunflower and corn) cod liver oil, almonds, pecans, peanut butter, sunflower seeds, whole grains, wheat germ, leafy green vegetables, fortified cereal, and egg yolks.

Vitamin E Deficiency

One sign of deficiency is a breakdown (hemolysis) of red-blood cells. Other signs of deficiency are nerve disorders affecting the spinal cord and retina (the eye). Smokers and premature infants are at risk for deficiency. Individuals with hereditary red blood cell disorders like sickle-cell anemia are also at risk. Individuals who have a hard time absorbing fat, like those with cystic fibrosis, are at risk. Smokers, non-smokers and Vitamin E. In a study on Vitamin E and smokers vs. non-smokers, Vitamin E concentrations in red blood cells were increased during 20 weeks of supplementation at varying levels. In smokers, each dosage level of Vitamin E had an antioxidant effect in smokers. However, the red cells of nonsmokers receiving the highest dose (1,050 mg) had an increased susceptibility to peroxidation (i.e. cell damage). Also, prolonged supplementation in nonsmokers induced a decline in Vitamin C concentrations. Thus, high doses of Vitamin E may promote oxidation (cell damage) in nonsmokers. Am J Clin Nutr, Feb. 1997.

Vitamin E and Heart Disease

In this study, subjects with Vitamin E intake that was equal to or greater than 100 IU per day appeared to have a reduction in the progression of coronary artery disease than subjects taking less than 100 IU of supplementary Vitamin E a day. No benefit was found in using supplementary Vitamin C either alone or in conjunction with supplementary vitamin E. JAMA, June 1995.

Natural Vitamins and Vitamin E

Vitamins today are predominantly synthetic. That is, they are pure chemicals created out of a food base. Most Vitamin C, for example is made from corn. first, the corn is chemically converted to sugar (d-glucose) and crystallized. Then it is chemically converted to pure, synthetic L-ascorbic acid. There is a not a molecule of natural corn left in it.

To produce Vitamin E a vitamin maker has to slice and dice every natural Vitamin E (d-alpha-tocopherol) batch with synthetic Vitamin E (dl-alpha-tocopherol) or vegetable oil to adjust the potency. For example, 100 IU Vitamin E requires about 67 mg of the natural form but at least 100 mg of the synthetic. Synthetic Vitamin E (dl-alpha-tocopherol) is chemically converted from turpentine, coal tar, and petroleum.

Many supplements use the synthetic (dl-alpha-tocopherol) as their vitamin E. Yet clinical studies show unequivocally, that the natural source form of Vitamin E, (d-alpha-tocopherol) raises serum Vitamin E levels 40% higher and red blood levels 300% higher than the synthetic form.

The natural form of Beta-Carotene has antioxidant activity that the synthetic Beta-Carotene lacks. Natural Beta-Carotene can be be identified by the phrases from d.Salina (Dunaliella salina), from an algal source, from a palm source, or as natural beta-carotene on the label. The synthetic form will be identified as beta-carotene.

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