Powerful antioxidant vitamin E contributes to the proper functioning of our immune system and the preservation of the cells of our body. Find out which foods contain the most.
Vitamin E, a family member of fat-soluble vitamins (that is, vitamins soluble in fat), is a powerful antioxidant. Its primary mission is to protect the cells of the body.
This vitamin, which also has an anti-inflammatory action, plays a role in the immune system’s proper functioning, especially in the elderly, and helps the body protect itself against cardiovascular diseases and cancer. It also helps prevent degeneration of neurons which leads, among other things, to the risk of Alzheimer’s disease.
The recommended daily intake of vitamin E varies depending on the age of the person. They are estimated to be 6 to 7 mg in children between 1 and 8 years old and increase to 11 mg in children 9 to 13 years old.
From the age of 14, whether you are a man or a woman, the recommended intake of vitamin E is 15 mg. In pregnant women, it is also 15 mg and increases to 19 mg in breastfeeding women.
The deficiencies in vitamin E are rare in industrialized countries but can happen in developing countries. In these cases, they are often linked to a failure in lipid absorption and can lead to anemia and neurological problems.
Vitamin E is found in many foods, but it is found in enormous amounts in fatty foods: vegetable oils, nuts, seeds, and fatty fish, but also fennel.
If a balanced diet in which these foods are integrated already allows a good vitamin E intake, a supplement is sometimes offered for therapeutic or preventive purposes.
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