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Name des Begriffes: Vitamin E

Short introduction

  • Vitamin E is the term for a group of fat-soluble compounds with unique antioxidant activities.
  • Alpha- (or α-) tocopherol is the only form that is recognized to meet human requirements.

Main natural sources

  • Numerous foods provide vitamin E.
  • Rich are nuts, whole grains, seeds, vegetable oils, green leafy vegetables.

Main function

  • Major antioxidant. Antioxidants protect cells from the damaging effects of free radicals (reactive by-products of normal cell activity), which might contribute to development of many chronic diseases. The trace-element selenium works together with vitamin E. Vitamin E also works along with vitamin C, as partners in defence.
  • Involved in proper functioning of the immune system.
  • Role in specific cell functions.

Deficiency disease

  • Vitamin E deficiency is rare and explicit deficiency symptoms have not been found in healthy people.
  • Very low birth weight babies might be deficient.
  • People with fat-malabsorption disorders may also become deficient. Symptoms e.g.: neurological symptoms, muscle weakness and impaired immune system functioning.

Recommended daily intake

Latest Dietary Reference Intakes  (DRIs)
Institute of Medicine (IOM)

Age categoryPer day

Pregnancy
Lactation

15 mg (RDA)
19 mg (RDA)
Infants 6 – 12 months5 mg (AI)
Children
 1 – 3 years
 4 – 8 years
6 mg (RDA)
7 mg (RDA)
Males
 9 – 13 years
14 – 18 years
19 – 30 years
31 – 50 years
50 – 70 years
> 70 years
11 mg (RDA)
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
Females
 9 – 13 years
14 – 18 years
19 – 30 years
31 – 50 years
50 – 70 years
> 70 years
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
15 mg (RDA)
20 mg (RDA)

 

As α-tocopherol.
AI = Adequate Intake.
RDA = Recommended Dietary Allowance.

Synonyme: alpha-Tocopherol, α-Tocopherol, Vitamin E

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