What is Vitamin E??

· Vitamin E is fat-soluble vitamin as so is Vitamin A, D and K.  
· Excess levels can be toxic.

Functions of Vitamin E

· Vitamin E is an anti-oxidant.  Anti-oxidants prevent damage to cells from oxygen.  For example, it prevents damage (via oxygen) of polyunsaturated fat.
· Vitamin E makes red blood cells livelonger
· May be involved in the making of haemoglobin.
· Protects against toxic chemicals, for example, nitrous oxide.
· May have a protective affect against exercise induced injury
· May enhance our immune response

Sources of Vitamin E

·  Vitamin E is mainly found in plant foods, especially seeds, seed oil and nuts.  Seafoods also provide some.

·  Oils include:
· Wheat germ oil
· Sunflower oil
· Cottonseed oil
· Safflower oil
· Corn oil
· Almond oil
· Palm kernel oil
· Cod liver oil
· Vitamin E enriched Eggs
· Tuna
· Cod
· Lobster
· Mango
· Blackberries
· Avocado
· Almonds
· Brazil Nuts
· Hazel Nuts
· Peanuts
· Mayonnaise
· Peanut Butter
· Sweet potato

REFERENCES

1. Stanton, R.  (1996)  Rosemary Staton's Complete Book of Food & Nutrition. NSW, AUST.

2. Wahlqvist, M & Briggs, D.  (1988)  Food Facts.  NSW, AUST.

3. Escott-Stump, S. (1997)  Nutrition & Diagnosis - Related Care. US

4. Mahan, L & Escott-Stump, S. (2000) Food, Nutrition & Diet Therapy.  US

OTHER MATERIAL

1. NSW HEALTH & NORTHCOTT SOCIETY.  Vitamin Folate - Important Message for Women. NSW, AUST.