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Vitamin E: Vitamin E is an antioxidant that is vital in protecting the body and DNA against damage from free radicals. Vitamin E is a fat soluble vitamin and is available in supplements and in leafy green vegetables, eggs, whole grain foods, seeds and nuts.
Adequate amounts of Vitamin E are claimed to be potentially beneficial for:
Adequate amounts of Vitamin E are claimed to be potentially preventative for:
Excessive intake of Vitamin E may involve the following risks:
Vitamin E: A substance used in cancer prevention. It belongs to the family of drugs called tocopherols.
Source: National Institute of Health
Vitamin E: A natural fat-soluble antioxidant with potential chemopreventive activity. Also known as tocopherol, vitamin E ameliorates free-radical damage to biological membranes, protecting polyunsaturated fatty acids (PUFA) within membrane phospholipids and within circulating lipoproteins. Peroxyl radicals react 1000-fold faster with vitamin E than with PUFA. In the case of oxygen free radical-mediated tumorigenesis, vitamin E may be chemopreventive. (NCI04)
Source: Diseases Database
Other names for this supplements (Vitamin E) include:
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