Vitamin E, also known as tocopherol, acts as an antioxidant. It helps prevent the destructive oxidation from Vitamins A and C. The liver controls Vitamin E concentrations in the body, taking up the nutrient after it`s absorbed from the small intestine. Vitamin E may play a role in preventing atherosclerosis, some forms of cancer, and age-related macular degeneration (AMD).
Vitamin E is sourced by many foods. Wheat germ oil, cold-pressed vegetable oil, sunflower seeds, hazelnuts, almonds, and peanuts all supply high levels. Vitamin E is also found in liver, eggs, corn-oil margarine, mayonnaise, dark green leafy vegetables such as spinach and kale, beets, collard, mustard and turnip greens, avocados, asparagus and yams.
In this model, carbon atoms are dark gray, hydrogen atoms are white, and oxygen atoms are red.
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