Vitamin E is an antioxidant used by the body to reduce the risk of cancer and cardiovascular disease by protecting cells against damage from the oxidation of fats in the blood and from the formation of free radicals. Vitamin E also protects other fat-soluble vitamins from oxidation. Vitamin E is used to reduce scarring, improve PMS (premenstrual syndrome) symptoms, lowers blood pressure, relaxes muscular cramps in the legs, improves the integrity of capillary walls, is used in tissue repair, normal blood clotting, maintains the health of the skin and hair, reduces the risk of anemia and is used in the treatment of fybrocystic disease in the breast.)
Alfalfa, flaxseed, green leafy vegetables, cold pressed vegetable oils, whole grains, brown rice, kelp, oatmeal, soybeans, nuts and seeds, milk, sweet potato, legumes, wheat and cornmeal.
Reduced life span of and damage to red blood cells, menstrual problems, nerve destruction, miscarriage. Low levels of vitamin E may be linked to heart disease and bowel and breast cancer.
Nausea and vomiting.
* Do not take more than 1,200 iu daily if you are taking anticoagulants. * Vitamin E and iron supplements should be taken at separate times. * Do not exceed the recommended dose if you are pregnant or if you have diabetes, overactive thyroid or rheumatic heart disease. * Consult your nutritionally oriented doctor before supplementing with vitamin E if you have thromobsis, liver disease or asthma. * Cholestyramine (lipid lowering drug) and neomycin decreases the absorption of vitamin E. * Excessive vitamin E may deplete the body of vitamin A.