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Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen species. Vitamin E is classified as an essential nutrient for humans.
Sources include citrus fruits (such as oranges, sweet lime, etc.), green peppers, broccoli, green leafy vegetables, black currants, strawberries, blueberries, seabuckthorn, raw cabbage and tomatoes. Vitamin E, including tocotrienol and tocopherol, is fat soluble and protects lipids.
In nature, tocotrienols are present in many fruits and vegetables. [27] The oil palm fruit (Elaeis guineensis) is particularly high in tocotrienols, primarily gamma-tocotrienol, alpha-tocotrienol and delta-tocotrienol. Other cultivated plants high in tocotrienols includes rice, wheat, barley, rye and oat.
“The freeze-drying process uses lower temperatures than traditional drying methods, which helps the fruit retain a higher percentage of vitamins, antioxidants and polyphenols,” explains Jaclyn ...
Raspberries are the highest whole-food source of fiber, with 8 grams of fiber in a cup, dietitians say. ... Like other orange-colored fruits, apricots deliver vitamin A and beta carotene.
The stone fruit comes with fiber, antioxidants, iron and vitamins C, E, B6 and A. Studies have shown apricots contain “many significant compounds” that reduce inflammation. The fruit is ...
Citrus, most fresh foods 1920: Vitamin D (Calciferol) Cod liver oil 1920: Vitamin B 2 (Riboflavin) Meat, dairy products, eggs: 1922: Vitamin E (Tocopherol) Wheat germ oil, unrefined vegetable oils 1929: Vitamin K 1 (Phylloquinone) Leaf vegetables: 1931: Vitamin B 5 (Pantothenic acid) Meat, whole grains, in many foods 1934: Vitamin B 6 ...
These seven unusual fruits — available during the winter in most parts of the country — pack big nutritional punches and make delicious additions to other food offerings.