It has the ability to prevent cancer, reduce cholesterol (tocotrienols ( part of Vitamin E spectrum)), reduce inflammation, protect the nervous system, slow aging process and prevent premature aging by prolonging the useful life of our cells, protect vitamin A and C from oxidation, increase the body’s level of superoxide dismutase (powerful antioxidant), prevents the formation of nitrosa
The best form is a combination of d-alpha-tocopherol, tocotrienols and mixed tocopherols (d-alpha-, d-beta-, d-delta-, and d-gamma-) are the most active form.
In the fats of vegetable foods, unprocessed vegetable oils (cold pressed or unrefined), rich source (cottonseed, corn, soybean, safflower and wheat germ oil. Small amounts are found in whole grains, dark green vegetables, nuts (walnut and pecans are high in gamma-tocopherol) and legumes.
Cooking and processing cause food to lose their vitamin E, since it is destroyed by heat, alkalis, light, air and freezing.
To much Vitamin E show the following signs: nausea, flatulence, diarrhea, headaches, heart palpitations and fainting.