When talking about essential vitamins and minerals, the importance of vitamin E is never in doubt. Vitamin E is an antioxidant that protects cell membranes and other fat-soluble parts of the body, such as low-density lipoprotein-LDL (bad cholesterol), from damage.
It’s even more encouraging to discover that recent studies continue to find new benefits of this important vitamin. A new study shows that supplementation of vitamin E may provide cognitive function benefits. The finding concluded that increased blood levels of all forms of vitamin E may reduce risk of mild cognitive impairment in older adults.
This latest European study evaluated the effects of all forms of vitamin E in mild cognitive impairment (MCI) and Alzheimer’s disease (AD). The results show the risk of MCI was 15% and 8% lower in people with the highest levels of tocopherols and tocotrienols, respectively. The eight forms of vitamin E are four tocopherols and four tocotrienols. Aplha-tocopherol is the main source found in supplements and in the European diet, while gamma-tocopherol is the most common form in the American diet.
The researchers, led by Francesca Mangialasche from the Karolinska Institutet in Stockholm, Sweden, concluded that compared to normal cognitive function, people with MCI and Alzheimer’s had lower average of tocopherols and tocotrienols, and total vitamin E.
The increasing evidence about vitamin E neuroprotective properties is great news and researchers are excited about further investigation in their role in age-related cognitive decline and AD.
The recommended amount of supplemental vitamin E for adults is 400 to 800 IU per day. Wheat germ oil, nuts, seeds, whole grains, egg yolks, and leafy green vegetables are good sources of vitamin E. However, the high amounts found in supplements, often 100 to 800 IU per day, are not obtainable from eating food.
More Related Products