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Vitamin
E is an important anti-oxidant
that interacts with vitamin A to help prevent free
radical damage. It is also protects red blood cells and
supports the immune system, increasing resistance to infection.
Because vitamin E is so plentiful in foods, deficiency is
basically absent in the general population (although premature
infants may have deficiency). It is found in a wide variety
of sources including vegetable oils and margarine, whole grain
and cereals, and green leafy vegetables.
by Catherine E. Myers. Copyright © 2006 Memory Loss and the Brain |
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