Vitamin E

Question 1

What are the sources of Vitamin E?

Answer 1

-wheat germ
-nuts
-egg yolk
-pulses
-veg- chard, spinach, turnip greens

Question 2

What are the functions of Vitamin E?

Answer 2

•Antioxidant properties
•Added during oil and fat production- prevent going rancid- Vit E prevents oxidation of unsaturated Fatty acids- cause rancidity
•Reduces risk of inflammatory diseases (rheumatoid arthritis)- prevents cell contents leaking
•Assists tbf production
•Prevents hood clots-reduces CVD risk
•prevent skin from ultra violet rays
•prevents RETROLENTAL FIBROPLASIA- premature babies- action of oxygen of developing blood vessels

Question 3

What is the Deficiency caused by Vitamin E?

Answer 3

•rarely seen-fat soluble
•premature babies- fed on formula (low in E and high in PUFAs) and those who are unable to absorb- develop nervous system problems:
-muscular dystrophy
-fragile red blood cells

Question 4

What can an excess of Vitamin E lead to?

Answer 4

NON TOXIC

Question 5

Bioavailability

Answer 5

•Very sensitive to oxidation- esp in presence of heat- causes change in substance- may be undesirable
•quality is degraded by low temperatures used to freeze foods
•92% lost when refining and processing flour
•70-90% lost- cooked in fats- better to steam