In previous publications report on the concept and importance of Vitamins A, C and D. Perhaps the impact and knowledge of the sources of Vitamin E (tocopherols and tocotrienols) are not as popular as the above, however, does not make it less important.
There are reports of the discovery of Vitamin E in 1922, where in an experiment with mice, widely used for scientific comparison with humans, noted that the rats that encontravas in gestation, could not maintain the same when there was no such substance. Similar effect happened to males who had changes in the testes, where known came antiesterilidade effect, causing the the naming Vitamin E (MELDAU, 2015).
Vitamin E is fat soluble and has its importance in its antioxidant action, as well as vitamin C. Therefore, this nutrient fights free radicals that can damage cells. Studies have highlighted the benefits of vitamin E, such as reducing the risk of heart disease, prevention of prostate cancer, Alzheimer’s disease and Amyotrophic Lateral Sclerosis (STUPPIELLO, 2015).
It is rare in humans exist a deficiency of Vitamin E, ocorrentem in people with some pathology, where food and supplementation is able to supply such absence.
Foods high in Vitamin E
According Zanin (2015), the main foods rich in Vitamin E are described in the table below:
|Wheatgermoil||13,6 g||26 mg|
|Sunflowerseed||33 g||17 mg|
|Hazelnut||68 g||16 mg|
|Sunfloweroil||13,6 g||7 mg|
|Peanut||72 g||5 mg|
|Almondoil||13,6 g||5 mg|
|BrazilNut||70 g||5 mg|
|Almond||78 g||4,3 mg|
|Pistachio||64 g||3,3 mg|