Vitamin E

BY Kadence Buchanan

Do you take vitamins regularly? Are you toying with the idea of starting a regimen of vitamins soon? If so, make sure that you include Vitamin E in your roster of vitamins to take. Vitamin E provides a wide range of benefits that are of vital importance.

Over 37 million Americans take Vitamin E every day, according to recent studies. Those are a lot of vitamins and, certainly, all those people can’t be wrong about their decision to include Vitamin E as part of their daily health regimen. Let’s examine what these people may have discovered.

As a powerful antioxidant, Vitamin E is able to protect many of the body’s cells from potential damage that can be caused by free radicals, which are highly destructive substances that roam freely in the environment and attack the DNA, protein and membranes of cells. Cigarette smoke and ultra-violet rays are prime examples of free radicals. Some damaged cells caused by free radicals can lead to many serious health problems including cancer, heart disease and premature aging. Regular intake of vitamin E can lessen the risks of these health problems as well as give protection to other vital organs and body systems, including the nervous system, blood cells, skeletal muscles and others.

In addition, recent medical studies have found that Vitamin E can help make the body stronger against heart problems, including strokes, high cholesterol and various heart diseases. It can also protect the eyes from cataracts and strengthen the retina.

To a certain extent, Vitamin E is also a terrific boost against anxiety, fatigue, depression and moodiness. It helps a lot of women to deal better with PMS syndrome. It can reduce the chances of getting breast cysts and provide relief against premature menopause.

There are just so many benefits that people can get from Vitamin E that we just have to include it as part of our daily health regimens as 37 million Americans have learned to do.

Among the best sources of Vitamin E are legumes such as peanuts; vegetable oil whether its cottonseed safflower, soybean or corn; margarine; wheat germ; whole grains, eggs and nuts, including almonds and walnuts.

Kadence Buchanan writes articles on many topics including Nutrition, Food, and Nursing

Article Source: