About the book
Vitamin E is a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols. It is a natural substance that is present in eggs, meat, cereals, poultry, fruits, vegetables, olive oil, nuts, almonds, sunflower oil and wheat germ oil. The American Heart Association recommends obtaining antioxidants, including vitamin E, by eating a well-balanced diet high in fruits, vegetables, and whole grains rather than from supplements until more is known about the risks and benefits of taking supplements. Vitamin E is an effective antioxidant. Vitamin E helps maintain healthy skin, eyes, and neurological functions. Vitamin E is also suggested to strengthen the body's immune system against infections. There are clinical studies that suggest Vitamin E supplementation can be effective against certain types of cancer, Alzheimer’s disease, Parkinson’s disease, cataracts, age-related macular degeneration, cardiovascular diseases, beta-thalassemia, and nonalcoholic fatty live disease. However, excess intake of vitamin E can also cause adverse effects. Vitamin E is known to interact with several drugs including, vitamin K, statins, niacin, chemotherapeutics, anti-tumor antibiotics, CYP3A4 substrates, and anticoagulants. Vitamin E can also interact with herbs. This fat-soluble vitamin is used in cosmetics as well.
The aim of this book is to focus on the effects of vitamin E in health and disease, the possible drug and herb interactions of this particular vitamin, clinical studies performed with vitamin E in different pathological conditions (neurodegenerative diseases, cancer, and cardiovascular diseases, etc.) and its applications in cosmetics, as well as in skin pathologies.