Vitamin E – A viscous fluid, found in wheat-germ oil, that promotes fertility, prevents abortion, and is active in maintaining the involuntary nervous system, vascular system, and involuntary muscles.
Vitamin E: Protects fats, cell membranes, DNA, and enzymes against damage; encourages normal growth and development; acts as an antioxidant to help fight against heart disease and cancer; acts as an anti-blood-clotting agent; helps defend against prostate cancer; improves immune system; reduces risk of first fatal heart attack in men.John Hopkins University researchers recently reported that the intake of vitamins E and C in combination reduced both the prevalence and incidence of Alzheimer’s disease. Using data gathered from a large group of respondents age 65 and older, the researchers’ investigation revealed that high doses of certain antioxidants may mitigate age-related cognitive deterioration by protecting neurons from free radical damage. Free radicals are unstable oxygen molecules that can damage the body from exposure to environmental toxins, intake of chemicals found in processed foods, overexertion, etc. Because of the results of this study, researchers suggest that antioxidant supplements merit further study as agents for the primary prevention of Alzheimer’s disease. For more information, go to the Archives of Neurology, Volume 61, January 2004. Results of two national surveys, the National Health and Nutrition Examination Survey and the Continuing Survey of Food Intakes by Individuals indicated that diets of most Americans do not provide the recommended intake for vitamin E. However, an Institute of Medicine (IOM) report on vitamin E published in 2000 states that intake estimates of vitamin E may be low because energy and fat intake are often underreported in national surveys and because the kind and amount of fat added during cooking is often not known. The IOM states that most North American adults get enough vitamin E from their normal diets to meet current recommendations. However, they do caution that low fat diets can result in a significant decrease in vitamin E intake. "Low-fat diets can substantially decrease vitamin E intakes if food choices are not carefully made to enhance alpha-tocopherol intakes". Vemma’s™ Mangosteen Plus® with Essential Minerals® contains critical antioxidant vitamins A (as beta-carotene), C and E to help fight free radical damage and prevent oxidative stress to the body* *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Return from Vitamin E to All-Day-Energy

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