The Antioxidant Effect of Vitamin E
Vitamin E is a fat-soluble vitamin and well known antioxidant. There are several forms of vitamin E. Alpha-tocopherol is the most active form in humans. Vitamin E protects the body’s cells from the actions of free radicals (oxidants). Free radicals are the waste products of energy metabolism in the body. Free radicals can damage body cells through oxidation and increase the risk of the development of heart disease and cancer. It has been theorized that vitamin E may reduce the incidence of heart disease and cancer through these antioxidant properties. In 2005, the Women’s Health Study showed that vitamin E 600 units every other day reduced the deaths from heart disease in healthy women. However, it did not reduce the incidence of cardiovascular events (heart attack). Another study showed that men who smoked and who took vitamin E supplements had a lower risk of developing prostate cancer.
More studies are needed to fully evaluate the ability of vitamin E to reduce heart disease and cancer. Foods that contain vitamin E are nuts, oils, green leafy vegetables and fortified cereals.