Vitamin E and Heart Disease
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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