Antioxidants do a great job at protecting the body from the reactions of free radicals who can damage our cells. The results of this oxidative damage to cells in the human body can lead us to heart attack, stroke, cancer and aging.
The Vitamin E in the diet can help reduce the risk of certain diseases like heart related diseases and Alzheimer's.
Vitamin E helps reduce the known free radicals which could "attack" other cellular substances, causing damage to the cell membrane, the metabolic process, and the genetic material (DNA).
Cells have natural defenses against this damage, such as antioxidants Vitamin E and vitamin C, but with age these defenses diminish. Cell damage in the brain caused by free radicals can be crucial in Alzheimer's.
Vitamin E has validated its role in immune function, DNA repair, and other metabolic processes.
Proponents argue that the consumption of Vitamin E protects them from heart attacks by preventing the accumulation of harmful cholesterol in the blood. They claim that it relieves the swelling associated with arthritis, accelerates wound healing in people who have suffered burns or have had surgery, and slows the progress of Parkinson's and Alzheimer's.
Vitamin E is used to protect our bodies against the effects of pollution, excessive exposure to the sun and reduces the risk of developing cataracts.
Vitamins are essential compounds for growth and health. Vitamin E is needed in small quantities and can be found in a healthy diet. However, conditions such as chronic intestinal diseases, liver disease and pancreas disease may increase the need of the patient to consume Vitamin E.
Vitamin E works together with other antioxidants such as Vitamin C, helping to protect the body. It also improves the absorption of Vitamin A and protects our bodies against the toxic effects of some metals such as lead.
The lack of Vitamin E does not cause any disease; however, its deficiency is enough to weaken the immune system. The RDA for Vitamin E is 15 IU (international units). According to research on Vitamin E, the minimum daily consumption should be of 150 IU for it to act as an antioxidant. The average diet does not come close to this level.
The Vitamin E as an antioxidant stabilizes cell membranes and protects the tissues of the skin, eyes, liver, breast and testicles, which are more susceptible to oxidation. When applied to the skin, Vitamin E which contains creams or oils, helps in the process of healing, protects cells from free radicals and reduces rashes caused by itching.
Vitamin E is an important antioxidant that prevents the oxidation of polyunsaturated fats on membranes and lipoproteins, including LDL and HDL cholesterol. However, the scientific community remains divided in its conclusions.
Possible healing effects:
