(Uses): The primary function of Vitamin E is anti-oxidation. Possible uses are muscle cramps, Osteoarthritis, Diabetes, Dermatitis, Menstrual pain, Peptic Ulcers, Menopause, Shingles, Cararact prevention, Vascular fragility, Miscarriage prevention, Wound healing, Impotence, Autoimmune diseases, Premenstrual syndrome, Viral disease, Anemia, Herpes infection, Periodontal diseas, Cancer, Fibrocystic breast disease, Surgery, and protects against the toxic effects of smoke, alcohol, ozone, estrogen, and adriamycin.
(Deficiency): Although, this is a fat soluable vitamin, it is not stored as easily as other fat soluable vitamins. Excess amounts are usually eliminated in the urine and feces. For this reason, there is not much risk of toxicity. However, large doses are not recommended for those with high blood pressure because it is thought to raise blood pressure. Deficiency is rare and the symptoms are difficult to diagnose. Low levels of Vitamin E in the blood have been seen in some conditions such as acne, anemia, infections, alzheimer disease, neuromuscular diseases, gallstones, and periodontal disease.
(Food Sources): Cold pressed fish oils, legumes, brown rice, cornmeal, dulse, green leafy vegetables, nuts, oatmeal, seeds, whole grains, eggs, milk, kelp, wheat germ, sweet potatoes, soybeans, watercress.
(Herbal Sources): Alfalfa, bladder wrack, dandelion, dong quai, flaxseed, nettle, oat straw, raspberry leaf, rose hips.
(Assimilation): Inorganic iron can deplete the body of Vitamin E, and the two should not be taken together.
(RDA): 400-600 IU’s for prevention. Therapeutic values range from 800 – 1600 IU’s