The collective term for a group of substances that are essential for normal cell structure, for maintaining the activities of certain enzymes, and for the formation of red blood cells. Vitamin E also protects the lungs and other tissues from damage by pollutants and is believed to slow aging of cells. Sources include vegetable oils, nuts, meat, green vegetables, cereals, and egg yolk. Dietary deficiency is rare; deficiency is most common in people with malabsorption, certain liver disorders, and in premature infants. It leads to the destruction of red blood cells, which eventually leads to anaemia. In infants, deficiency causes irritability and oedema. Prolonged excessive intake of vitamin E may cause abdominal pain, nausea, and diarrhoea. It may also reduce intestinal absorption of vitamins A, D, and K.
Vitamin E |
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