‘E’ – is for Vitamin E

Vitamin E is one of the fat absorbing vitamins our body receives from food or supplements. It is a potent antioxidant and you can get it in two forms. The first, is a Synthetic form that is made from turpentine or petroleum. Then there is the Natural form we extract from foods such as seeds, nuts and wheat germ.

Other food sources of Vitamin E include: Almonds, Sunflower oil, Corn, Asparagus, Peanuts, Margarine, Olives, Green leafy vegetables, Milk and Egg yolks.

When comparing Natural and Synthetic Vitamin E it is know that the bioavailability of Natural Vitamin E is better and it stays in the body for longer. To get the same effect from Synthetic Vitamin E you need to consume larger quantities of it. Eating petroleum might not be the best way to consume Vitamin E thus stick to the vitamins or even better, the FOOD.


When you have decided you want to supplement Vitamin E by using a vitamin, look out for d-alpha-tocopherol, which is the Natural Vitamin E. Synthetic Vitamin E is listed as dl-alpha-tocopherol acetate.


Take note that too much Vitamin E can react with warfarin, anti-epileptic medicines, aspirin and non-steroidal anti-inflammatory medication. So please discuss taking additional Vitamin E with your health care practitioner before doing so.


Benefits of Vitamin E include:

  • Can delay the effects of aging
  • Increases your immune system (potent antioxidant properties)
  • Protects all cell membranes against free radicals
  • Protects the bodies red cells
  • Defends Vitamin A and white blood cells from oxidation
  • Improves your skin
  • Could help in reducing premenstrual symptoms
  • May assistance with male fertility


Continuous studies and research has been done and is still being done with Vitamin E being used as a preventative measure for Alzheimer’s disease, Immune disorders, Cancer, Cataracts and Heart disease. But more research is needed.  Just by having your ‘Five-A-Day’ of fruit and vegetables can already contribute to prevention against the above mentioned diseases.


Make sure to get in those whole foods!


© Tanya Alberts Dietician


About the author:

Tanya has been providing dietary guidance since 2009 as a registered dietician licensed in South Africa. Her goal is to help patients understand the connection between diet and diagnosis for improved nutritional well being.

Leave a Reply

Your email address will not be published.Email address is required.