Test Your Knowledge

Adequate levels of vitamin E are necessary for proper functioning of the reproductive system, nerves and muscles. Vitamin E’s antioxidant properties help protect the body’s cells from damage caused by free radicals. These are unstable molecules with missing electrons that form when cells burn oxygen. Antioxidants such as vitamin E neutralize such electrons by binding with them, which prevents them from causing damage.

Vitamin E’s antioxidant properties prevent the oxidation of low-density lipoprotein (LDL) cholesterol, the so-called “bad” cholesterol. It is believed that tocopherols (vitamin E in the body) attach to lipoproteins and prevent them from attaching to artery walls and or blocking blood vessels. This may lower the risk of heart disease and stroke. Vitamin E also prevents the oxidation of polyunsaturated fatty acids.

Vitamin E may help prevent some types of cancer and may help prevent degenerative diseases of the cardiovascular, neurological and respiratory systems. Because it is an antioxidant, vitamin E protects essential fatty acids and vitamin A levels in the body. Vitamin E also protects the lining of blood vessels and sexual glands from damage caused by food chemicals, pesticides and inhaled toxins.

For years, people have made various health claims on behalf of vitamin E. It has been said that vitamin E boosts sexual potency, cures infertility, prevents aging, enhances athletic performance, cures heart disease and prevents Parkinson’s disease. To date, there is no evidence that any of these claims is true. Research is continuing into the question of whether or not vitamin E helps protect the eyes against cataracts (clouding of the lens).

Deficiency of vitamin E is rare but may occur in premature babies with very low birth weights. It also may occur in people who have conditions that are associated with poor fat absorption, such as cystic fibrosis and Crohn's disease. People on low-fat diets may experience vitamin E deficiency because they may not get enough unsaturated vegetable oil in their diets. People who use the dietary fat substitute olestra may have reduced absorption of vitamin E. Other factors associated with vitamin E deficiency include:

• Genetic abnormalities in the alpha-tocopherol transfer protein
  
  
• Zinc deficiency

Vitamin E deficiency causes red blood cells to break open, causing their contents to spill out. This probably occurs as a result of oxidation of polyunsaturated fatty acids inside the cell membranes. Vitamin E deficiency may leave people more vulnerable to damage caused by free radicals as a result of environmental and food chemical exposure.

Other symptoms of prolonged vitamin E deficiency include:

• Impaired vision and speech
• Loss of muscle coordination and reflexes
• Neuromuscular dysfunction of the spinal cord and retina