- Vitamin E oil is yellow and known as one of the fat-soluble vitamins. It contains alpha-tocopherol, which makes the vitamin a powerful antioxidant. Because vitamin E can't be produced by the body, it must be integrated into the diet as a supplement and must be regularly replenished.
- This nutrient can be found in vegetables and meat. However, grains, seeds and nuts are the best sources. The most widely used source of vitamin E among manufacturers is wheat germ oil, offering concentrated amounts of the vitamin. Other sources include safflower oil, corn oil, soybeans and some varieties of margarine. Shortenings made from vegetable oils, such as sunflower seed or cottonseed, are likewise abundant in vitamin E.
- The biggest barriers to getting a healthy dose of vitamin E from food sources are cooking and processing. Heat and light speeds oxidation, which causes oxygen to diminish vitamin E. The skin of grains contain the largest amount of vitamin E, so cold-pressing is applied to extract the oils without using heat or chemicals that can decrease the nutritive values. Refining and purifying are also not suggested; they yield the same result.
- To increase the body's supply of vitamin E, people many choose certain salad dressings made from the mentioned vegetable oils. Uncooked vegetables such as peas, spinach, asparagus, celery and tomatoes are good examples of foods rich in vitamin E as well.
- Nutritionists recommend 15mg of vitamin E daily for men and women. Vitamin E oil also works as an effective ingredient in skin creams to retard signs of aging, relying on its antioxidant and regenerative properties. It can also treat scars and sunburn, providing relief to the affected skin and lightening marks left behind.
