Vitamin E

All about vitamin E…

Vitamin E, also known as tocopherol, is a fat-soluble vitamin with antioxidant properties important for the health of our body. It is found in foods such as vegetable oils, nuts, seeds, spinach, avocado and fish.

Vitamin E plays a crucial role in protecting our cells from oxidative stress, helping to prevent damage caused by free radicals. This makes it essential to maintain the health of the skin, hair, nails and immune system.

In addition to its antioxidant properties, vitamin E has been linked to other health benefits, such as improving blood circulation, protecting against cardiovascular disease, preventing macular degeneration, and reducing the risk of cancer.

However, it is important to remember that excess vitamin E can be harmful to health, causing side effects such as nausea, diarrhea, fatigue, and increased blood pressure. Therefore, it is important to consume it within the recommended daily limits (15 mg for adults).

It is recommended to obtain vitamin E through a balanced and varied diet, although it can also be found in the form of supplements. It is important to consult with a health professional before starting to take vitamin E supplements, especially if you are taking any medications or have pre-existing health conditions.

The history of vitamin E has to do with its discovery and first isolation by researchers Herbert Evans and Katherine Bishop in 1922. During their studies on nutrition in rats, Evans and Bishop observed that the lack of certain lipids in the diet of these animals resulted in a syndrome characterized by a series of reproductive anomalies.

After carrying out a series of experiments, the researchers managed to isolate a substance present in vegetable oils that was capable of reversing the negative effects of dietary deficiency in rats. This substance was originally named «factor X», but was later given the name vitamin E.

Thanks to this discovery, it was possible to identify the importance of vitamin E in the human diet and its role as an antioxidant, protecting cells from damage caused by free radicals. This historical anecdote marked a milestone in research on vitamins and nutrition, and contributed to the advancement of medicine and public health.