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DIET 200 Vitamin E

by: Rebecca Istre

DIET 200 Vitamin E DIET 200

Rebecca Istre
University of Louisiana at Lafayette

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About this Document

Vitamin E class presentation
Basic Human Nutrition
Ashley Roberts
Class Notes
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This 4 page Class Notes was uploaded by Rebecca Istre on Friday April 22, 2016. The Class Notes belongs to DIET 200 at University of Louisiana at Lafayette taught by Ashley Roberts in Spring 2016. Since its upload, it has received 4 views.

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Date Created: 04/22/16
Put some E into your life with Vitamin E ­What Vitamin E Is Made Of  The Vitamin E family has two subgroups: tocopherols and tocotrienols  Each containing these following components and structures:             ­ complex ring structure             ­Alpha, Beta, Gamma, Delta are the four members within each group             ­Long saturated side chain (tocopherols)             ­Long unsaturated side chain             (tocotrienols)             ­A methyl group on the side chain.  Only Alpha­tocopherol is maintained in the body and can meet the body’s needs  as a vitamin. ­Vitamin E Is An Antioxidant  It is a fat­soluble antioxidant  One of the body’s primary defenders against harmful effects of free radicals  It’s main job is to stop the chain reaction of free radicals from producing more of  them.  By doing this Vitamin E protects vulnerable components and membranes of the  cell from being destroyed  Evidence suggest that Vitamin E can reduce the risk of heart disease, cancer,  and other chronic diseases.  It is capable of doing this by preventing the oxidation of polyunsaturated fatty  acids, but also protects other lipids and related compounds. ­Deficiency of Vitamin E  A deficiency in Vitamin E is very rare but if it does happen it is usually associated with diseases of fat malabsorption such as cystic fibrosis.  Without Vitamin E red blood cells would break and spill out all their contents. A  classic sign of deficiency is known as erythrocyte hemolysis which is seen in infants.  Prolonged deficiency can occur with some genetic disorders causing symptoms  such as loss of muscle coordination and reflexes and impaired vision and speech.  Vitamin E treatment help correct these neurological symptoms . ­Can Vitamin E Be Toxic?  Vitamin E overdose is rare, but it can occur since the use of vitamin E has risen  in recent years for its protective actions against chronic diseases .   Vitamin E can act as an anticoagulant and may increase the risk of bleeding  problems, many agencies have set a tolerable upper intake level (UL) due to the  increase if toxicity accidents.    The (UL) placed on Vitamin E is at 1,000 mg per day for adults 19 and older   Here some guidelines to minimize your risk of toxicity             ­Never take vitamin E if you are also taking blood thinners             ­Always take vitamin E supplements with a full glass of water             ­Always talk to a doctor before taking mega doses of vitamin E             ­Take only the RDA of vitamin E daily   If you are getting all of your vitamin E from food sources, then toxicity is  extremely unlikely.   Vitamin E does a lot of good in the body: however, in the case of fat –soluble  vitamins, cautions is advised. ­Recommendations for Vitamin E  The RDA for vitamin E is based on the alpha­tocopherol form only.  Other tocopherols and tocotrienols cannot be converted to alpha­tocopherol and  do not perform the same metabolic roles in the body.  Someone who consumes large quantities of polyunsaturated fatty acids need  more vitamin E. ­Foods That Contain Vitamin E!  Vitamin E has a lot of widespread foods that it is in. The foods in our diet that  vitamin E come from is vegetable oils and products made from them like salad  dressings.  Vitamin E is easily destroyed by heat and oxidation, so it is preferred that you eat fresh foods as better vitamin E sources then previously cooked foods.  Most processed food and food of convenience do not contribute enough vitamin  E to our diet that is an adequate intake that we need.  More foods that are rich in Vitamin E are             ­ Nuts: walnuts, pistachios, and peanuts,       Avocado,             ­ Fruits: Kiwi and blackberries,             ­ Dark greens: spinach and kale, sunflower seeds,             ­ Also shellfish.   ­Cool Facts About Vitamin E  Vitamin E was discovered in 1922 by Dr. Herbert Evans and Katherine Bishop in  their research on reproduction in rats.  Vitamin E is also found in certain herbs including:  Alfalfa  Dandelion  Nettle  Flax  Bladderwrack  Rose hips ***Answer for Candy!!*** 1. The RDA for vitamin E is based on ____________?   2. Someone who consumes large quantities of polyunsaturated fatty acids need less  vitamin E.                         ­True or False 3. Is Vitamin E a water­soluble antioxidant or a fat­soluble antioxidant? 4. What are two guidelines to minimize your risk of Vitamin E toxicity? 5. What is the job of a Vitamin E antioxidant?


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