Vitamin E is a fat-soluble
vitamin that is an essential nutrient. Dietary sources
include polyunsaturated vegetable oils, seeds, nuts,
and whole grains. Other sources include avocados, green
leafy vegetables, berries, tomatoes, and asparagus.
What does it do?
Vitamin E is a powerful antioxidant that protects cell
membranes and other fat-soluble parts of the body. Reducing
free-radicals means enhanced recovery form strenuous
training. Vital in the production of cellular energy,
Vitamin E performs an essential function in cellular
respiration of all muscles. Vitamin E plays a role in
the processing of glucose.
Consistent evidence demonstrates that vitamin E supplementation
is extremely safe. A recent clinical trial consisting
of a wide variety of subjects consumed doses of vitamin
E up to 3,200 I.U. daily for periods of up to two years.
No unfavorable side effects were observed (Murray, 1996).
References:
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New Canaan, CN: Keats Publishing, 1995.
Hendler, S. The Doctor’s Vitamin and Mineral Encyclopedia.
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Janson, M. The Vitamin Revolution. Greenville, NH: Arcadia
Press, 1996.
Kirschmann, G & J, Nutrition Almanac 4th ed. New
York: McGraw Hill, 1996.
Murray, M. Encyclopedia of Natural Medicine. 2nd ed.
Rocklin, CA: Prima Publishing, 1998.
Murray, M. Encyclopedia of Nutritional Supplements.
Rocklin, CA: Prima Publishing, 1996.
Recommended Dietary Allowances 10th ed. Washington,
D.C.: National Academy Press, 1989.
Somer, E. The Essential Guide to Vitamins and Minerals.
New York: HarperCollins, 1995.
Werbach, M. Healing Through Nutrition. New York: HarperCollins,
1993.
Werbach, M. Nutritional Influences on Illness. 2nd ed.
Tarzana CA: Third Line Press, 1993.
