Vitamin E is a fat-soluble compound with antioxidant properties that protect body tissue from damage caused by free radicals, which can damage cells, tissues and organs. Vitamin E is also added to foods and used as a dietary supplement. It is found naturally in foods like nuts, corn, wheat germ, olives, spinach and asparagus. In the right amounts, vitamin E is believed to have many health benefits and play a role in prevention of many health conditions.
Heart Disease Prevention
Research suggests that vitamin E may play a role in reducing risk of coronary heart disease. In vitro studies show that vitamin E inhibits oxidation of LDL cholesterol -- bad cholesterol, a precursor for hardening of the arteries, reports the Office of Dietary Supplements at the National Institutes of Health. Vitamin E may also prevent blood clot formation that can lead to a heart attack. Similarly, observational studies found that higher vitamin E intake may be linked to lower rates of heart disease, explains ODS.
Eye Protection
As an antioxidant, vitamin E is believed to prevent and even treat eye disorders, such as macular degeneration and cataracts. Some studies have unveiled the possibility of a relationship between vitamin E supplements and the decreased risk of cataract formation, notes ODS. Studies also suggest that people who consume higher levels of vitamin E may have a lower risk of developing macular degeneration than people who consumer lesser amounts, adds ODS.
Cancer Prevention
Vitamin E contains antioxidant properties that protect cells from free radicals that may play a role in causing cancer. Vitamin E may also enhance immune function, helping to block the formation of carcinogens formed in the stomach from nitrites in foods. Although evidence has been inconsistent, some studies show that higher intakes of vitamin E correlate with decreased incidences of breast and prostate cancer, states ODS.
Improved Brain Function
Some researchers believe that vitamin E, taken in sufficient amounts, may provide protection against free radical damage that contributes to decline in cognitive function, such as Alzheimer's disease. In fact, ODS reports that one study showed that vitamin E significantly delayed functional deterioration of people with Alzheimer's. Another study revealed that vitamin E consumption from foods or dietary supplements was linked to a decrease in cognitive decline in individuals aged 65 to 102 years, according to ODS.
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