The main function of vitamin E is related to its antioxidant properties: it protects cell membranes, proteins, fats and DNA by trapping free radicals and preventing them from spreading throughout the body.
Vitamin E affects blood clotting, helping to prevent the formation of blood clots, improves the elasticity of large and small vessels, and also slows down the formation of cholesterol plaques.
In addition, this vitamin is vital for the normal functioning of the reproductive system.
Research shows that nearly 90% of men and 96% of women in the United States do not get enough vitamin E from their diet.
Moderate hemolytic anemia and nonspecific neurological manifestations.
Abetalipoproteinemia leads to progressive neuropathy and retinopathy during the first two decades of life.
Vitamin E deficiency may contribute to retinopathy of prematurity
As for animal products, vitamin A should be looked for in eggs, butter, liver, dairy products, meat and fish.
Vitamin E - in whole milk, cheeses, cream, squid, salmon. Also, don't forget about cereals.
Determination of vitamin E content in the blood is carried out using high-performance liquid chromatography.
The purpose of the study is to diagnose hyper- and hypovitaminosis E, assess nutritional balance and monitor the condition of patients with liver and gastrointestinal diseases.