Vitamin E

Function

Vitamin E has a natural anti-oxidant that protects cell membranes and fats from oxidative damage. It has a wound-healing activity, increases the ability of the muscles to use oxygen, counteract scar formation, important for healthy muscles, cardiac/skeletal and skin collagen. It protects vitamin A, immune system, nervous system and the lungs from air pollution.

Vitamin deficiency

Heart- and circulation diseases, muscle problems, disorders of skin, weakness, hormone problems and anemia

Food sources

Vegetable oils, soybeans, whole grains, green vegetables, nuts, sunflower seeds, sweet potatoes, tofu, egg, avocado, shrimp, cod

For therapeutic usage

Circulation diseases, sterility, menopause problems, muscle problems, wounds, scars
The great therapeutic results can only be expected with the use of the natural d-alpha tocopherol.

Toxic dose – symptoms

There are no known adverse effects from the consumption of vitamin E naturally occurring in foods.  Adverse effects from vitamin E supplements may include hemorrhagic toxicity.

People with rheumatic fever or high blood pressure should begin in small doses and increase very slowly, otherwise these conditions can get worse (in the beginning). Patients on anticoagulant therapy should bemmonitored when taking vitamin E supplements.

Vitamin D is fat soluble. This means that the body will not be able to get rid of the excess through urine, like water soluble vitamins. Because fat-soluble vitamins are stored for long periods, they generally pose a greater risk for toxicity than water-soluble vitamins when consumed in excess.  This applies if you take high doses of vitamin supplements. Eating a normal and well-balanced diet will not lead to toxicity in otherwise healthy individuals.

AIs (Adequate Intakes)

Infants 0-6 months 7-12 months

Milligrams per Day 4 5

• 4 microgram = 6 IU
• 5 microgram = 7,5 IU

RDAs (Recommended Dietary Allowances)

Children 1-3 years 4-8 years	Milligrams per Day 6 7
Males 9-13 years 14-18 years 19-30 years 31-50 years 50-70 years > 70 years	- 11 15 15 15 15 15
Females 9-13 years 14-18 years 19-30 years 31-50 years 50-70 years > 70 years	- 11 15 15 15 15 15
Pregnancy < 19 years 19-30 years 31-50 years	- 15 15 15
Lactation < 19 years 19-30 years 31-50 years	- 19 19 19

• 6 micrograms = 9 IU
• 7 micrograms = 10.4 IU
• 11 micgrams = 16.4 IU
• 15 micrograms = 22.4 IU
• 19 micrograms = 28.4 IU

Source: USDA Dietary Reference Intakes