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You are here : 3-RX.com > Medical Encyclopedia > Diet and Nutrition > Vitamin E and Heart Disease: Functions and Sources
      Category : Health Centers > Coronary Artery Disease

Vitamin E and Heart Disease

Vitamin E and Heart Disease | Functions and Sources

What food source is the nutrient found in?

The best sources of vitamin E are:

  • vegetable oils, including sunflower, safflower, canola, corn, olive, and wheat germ oil, and products made from these oils, such as margarine
  • nuts
  • seeds
  • wheat germ
  • mustard greens
  • broccoli
  • unprocessed cereal grains
  • Leafy-green vegetables also contain Vitamin E, but in smaller amounts.

    Refined grains, such as white flour, have had the germ removed. Since the germ of the seed is where vitamin E is located, foods made from refined flours are not good sources. Whole-wheat flour contains much of the original germ and is a much better source of vitamin E.

    How does the nutrient affect the body?

    Vitamin E's main function is as an antioxidant. This means it helps protect the body cells from oxidation. Oxidation is a chemical reaction in the body that can lead to cell damage. It is also a natural part of aging. Many scientists believe that this cell damage can lead to chronic health problems such as heart disease.

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    Vitamin E and Heart Disease: Overview & Description


    Author: Kimberly Tessmer, RD, LD
    Reviewer: Kathleen A. MacNaughton, RN, BSN
    Date Reviewed: 09/16/02

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