Vitamin E
Vitamin E was discovered in the 1920s. It is a fat soluble vitamin that acts as an antioxidant. It works to protect cells, DNA and enzymes against damage from free radicals. There are a variety of sources of Vitamin E including oils, cereals, eggs, green vegetables, peaches and avocados.
Whilst a deficiency of Vitamin E is rare in countries in the western world, there are some possible side effects those with a deficiency could suffer from. These possible side effects are listed below:
Increased susceptibility to cancer - There have been studies commissioned that have shown diets low in Vitamin E may increase your susceptibility to certain types of cancer including colon cancer, breast cancer, lung cancer and cervical cancer
Increased chance of heart disease - A Vitamin E deficiency increases your susceptibility to heart disease. It has also been linked to the possibility of contracting anemia.
Increased Susceptibility to Parkinson's disease - A lack of Vitamin E in the diet has been shown to increase susceptibility to Parkinson's disease.
Effects on the nervous system and brain function - Some of the symptoms associated with a lack of Vitamin E include irritability, nerve damage, lethargy, apathy, inability to concentrate and a loss of vital muscle function.
Toxic side-effects as a result of the excess consumption of Vitamin E is quite rare, however if you do take an excess dose of Vitamin E you could find that you are suffering from the following symptoms - bleeding, diarrhea, abdominal paid, fatigue, raised blood pressure and increased susceptibility to infections. It is thought that excess consumption of Vitamin E can lead to cell damage and a decrease of Vitamin C stores in the blood.