Vitamins C and E
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What are Vitamin C and E?
Vitamins C and E are antioxidant powerhouses. They are antioxidants prevent or reduce damage to cells caused by unstable oxygen molecules called free radicals. The free radicals are formed in the body during normal bodily functions and upon exposure to environmental pollutants, such as cigarette smoke and radiation. Vitamins C and E protect against free radicals and oxidative stress.
Why should we take Vitamin C and E?
As well as being an antioxidant, vitamin C is essential for the manufacture of collagen, a key structural component of blood vessels, tendons, ligaments and bones. It’s also critical for brain function and may play an important role in the metabolism of cholesterol.
The Vitamin E may help protect cell membranes. Fats, which are an integral part of all cell membranes, are vulnerable to destruction through oxidation by free radicals. The Vitamin E intercepts free radicals and stops them from doing harm. In addition to maintaining the integrity of cell membranes throughout the body, it strengthens the immune system and helps prevent blood clots.
The Vitamin E supplementation could also help prevent--- or at least slow the progression of ---neurodegenerative conditions, such as Alzheimer’s disease. Moreover, this vitamin may strengthen parts of the immune system that weaken with age.
Higher blood levels of vitamins C and E have been linked to lower risks of heart disease and stroke. Several trials have demonstrated that taking vitamin C supplements may help lower blood pressure.
Both these antioxidants might also inhibit tumor growth. There’s a large body of evidence suggesting that higher levels of vitamin C may lower the incidence of several types of cancer, including colon, stomach and lung. The Vitamin E may also help prevent the development of cancer. In addition, this powerful duo may help prevent cataracts, which are caused by the oxidation of proteins in the lens of the eye.
In what foods do Vitamin C and E are present?
The Vitamin C is readily available in citrus fruits and juices, as well as broccoli, red peppers, strawberries, tomatoes and potatoes. Vegetable oils (olive, sunflower and canola), nuts, whole grains and green leafy vegetables are all good sources of vitamin E.
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