Vitamin E is a potent antioxidant critical in cancer prevention and lowered risk of cardiovascular disease. This micronutrient is grouped into two: tocopherols and tocotrienols. Further classification into alpha, beta, gamma and delta forms is also possible. Good absorption of vitamin E is maintained by zinc and vitamin C. Vitamin E foods are brown rice, liver, eggs, soybeans and organ meats while herbal sources are rose hip, dandelion, flaxseed, dong quai, nettle and alfalfa.
Vitamin E deficiency causes red blood cell and nerve damage. It may also result to infertility in both males and females, PMS problems, and increased risk for heart diseases, breast cancer and bowel problems.
Vitamin E is essential for healthy tissue repair, normal circulation, and symptomatic relief of premenstrual syndrome (PMS). It also supports normal blood clotting and wound healing, as well as preventing scarring. Vitamin E and its antioxidant properties prevent cataracts and eye disorders and boost the resilience of blood vessel walls.
Acting as an antioxidant, the vitamin blocks lipid (fat) oxidation and consequently, free radical damage. It has a protective effect over fat soluble vitamins as vitamin E stops harmful oxygenation. What’s more, it stops premature ageing and avoids appearance of age spots.
Vitamin E helps maintain healthy hair, skin and nails. Moreover, vitamin E has been shown to increase fertility and promote sperm health in males. Additionally, it lowers the risk of prostate cancer, especially for those who smoke.
Vitamin E may interfere with the absorption and utilization of iron. Furthermore, it is not advisable to take this vitamin while taking anticoagulant medicines.
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