Basics
Is Vitamin E fat-soluble or water-soluble?
fat-soluble
What is Vitamin E's primary role?
acting as a powerful antioxidant
A common sign of Vitamin E deficiency affecting red blood cells is called?
erythrocyte hemolysis
What foods are excellent sources of Vitamin E?
wheat germ oil, sunflower seeds, prickly pear
What type of side chain do tocopherols have (saturated or unsaturated)?
saturated
This is the only form of Vitamin E that meets the body's needs
alpha tocopherol
Vitamin E protects which type of cholesterol from oxidation?
LDL (low density lipoprotein)
These individuals are most likely to develop with Vitamin E deficiency
premature infants
Which two factors cause loss of Vitamin E during cooking
high heat and oxidation
Free radicals are defined as what?
unstable molecules that damage cells
What are the two main subgroups of Vitamin E?
tocopherols and tocotrienols
Vitamin E helps prevent the oxidation of which type of fat?
polyunsaturated fatty acids
Vitamin E is most commonly associated with these disorders
fat malabsorption diseases like cystic fibrosis
What cooking methods best preserve Vitamin E?
microwaving and steaming
What is the RDA of Vitamin E for healthy adults?
15 milligrams
All Vitamin E compounds share what structural feature?
complex ring with long side chain
What is Vitamin E's effect on cell membranes?
protection from damage
This condition describes a loss of coordination, reflexes, vision, and speech
neuromuscular dysfunction
What cooking method causes the greatest loss of Vitamin E?
frying
What is the UL of Vitamin E for healthy adults?
1000 milligrams
Members of vitamin E differ based on which structural feature?
position of methyl groups and chemical rotation
Vitamin E might help reduce the risk of what disease?
heart disease
True or False: Vitamin E deficiency is very common.
false
People who eat a lot of ________ fats need more Vitamin E.
polyunsaturated
Excess Vitamin E interferes with the function of which vitamin?
Vitamin K