Vitamin E rich foods

The main sources in Vitamin E in the diet are from plant oils such as soya, corn and olive oil.
* Other good sources of Vitamin E include wheat germ, sunflower seeds, pine nuts, sun-dried tomatoes, peanut butter, olives, leafy green vegetables, fruits and almonds ( These are very high in Vitamin E).
* Both canned and fresh tomatoes are good sources of vitamins C and E.
Vitamin E can be lost from foods during preparation, cooking, or storage. To retain vitamin E:
1. Use whole-grain flours.
2. Store foods in airtight containers and avoid exposing them to light.

Vitamin E deficiency is rare but may occur in premature babies with very low birth weights. It also may occur in people who have conditions that are associated with poor fat absorption, such as cystic fibrosis and Crohn's disease. Vitamin E deficiency may cause several symptoms, including leaving people more vulnerable to damage caused by free radicals.
Vitamin E deficiency causes red blood cells to break open, causing their contents to spill out. This probably occurs as a result of oxidation of polyunsaturated fatty acids inside the cell membranes. Vitamin E deficiency could leave people more vulnerable to damage caused by free radicals as a result of environmental and food chemical exposure.

Other symptoms of prolonged vitamin E deficiency include:

*Impaired vision and speech
*Loss of muscle coordination and reflexes
*Neuromuscular dysfunction of the spinal cord and retina