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| NUTRITIONAL FACTS |
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Vitamin E is a fat soluble vitamin and only can be obtained either from food or supplement. |
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Natural-source vitamin E can be found in vegetable oils such as wheat germ oil, soya bean oil, corn oil,
sunflower oil, peanut oil and rice bran oil.
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Vitamin E protects the cells from the destructive action of free radicals resulting in lowered incidence
and severity of chronic diseases such as heart problem, cancer, diabetes and others.
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Vitamin E helps in preventing diabetic vision loss, reducing the risk of heart disease and stroke.
It also helps in improving kidney function and mild to moderate peripheral nervous disorder in diabetic patients.1,2,3
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It also slows down the aging process, improves skin as well as scar appearance.4 |
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| References |
| 1. |
Packer L and Colman C 2000. The Antioxidant Miracle. John Wiley & Sons, Inc, 54-76.
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| 2. |
Mazella D et al. 2001. Chronic administration of pharmacologic doses of vitamin E improves the cardiac autonomic nervous system in patients with type 2 diabetes. Am J Clin Nutr. 73: 1052-7.
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| 3. |
Tutucun NB et al. 1998. Reversal of defective nerve conduction with vitamin E supplementation I type 2 diabetes. Diabetic Care, 21: 1915-8.
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| 4. |
Bursell SE et al. 1998. High doses vitamin E supplementation normalizes retinal blood flow and creatine clearance in patients with type 1 diabetse.
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