>Vitamin E

>Discovered in 1922, Vitamin E is the general name for 8 different forms of the vitamin: 4 tocopherols and 4 tocotrienols.
The tocopherols are the most important. The tocotrienols are active in the body but are considereed less nutrtionally important.
Why is Vitamin E good for you?
Vitamin E is considered the major fat soluble antioxidant in the blood and body tissues. It is the first line of defense against free radicals, (unstable oxygen molecules that can damage body cells and lead to heart disease, cancer, stroke)
Vitamin E is stored mainly in fat tissue and the liver and is important to our brain and nervous system.
Sources of Vitamin E
Vegetables: green leafy vegetables such as kale, spinach, chard, beet greens, avocado, tomatoes, broccoli, brussel sprouts
Fruits: Grapes, blackberries, peaches
Free range eggs
Nuts and seeds: Unrefined, fresh, cold-pressed vegetable oils, wheat germ oil, and soybean oil, raw or sprouted seeds, sunflower seeds, hazelnuts, peanuts
Grains: whole wheat and fresh wheat germ
Beans (soybeans)
Recommended daily doses for men and women 15 mg or 22 IU
Taken in part from: Ternus, M & Broihier, K. (2007). Vitamins: Boost your Energy and Enhance your Body. Avon, MA.,  F& W Publications