Prevention of aging, essential foods rich in vitamin E

Vitamin E, which is abundant in vegetable oils, greenish-yellow vegetables, nuts, etc., is badociated with flavonoids, polyphenols and anthocyanins.
It is known as a representative antioxidant component. It is present between the unsaturated fatty acids of the cell membrane and lowers the cholesterol level.
It prevents cell aging and improves immunity. Researchers at the Institute of Cellular Neurobiology at the University of Mbadachusetts Lowell
Vitamin E, a natural antioxidant, protects essential nerves to fight against diseases such as Alzheimer's disease, Parkinson's disease, cancer and heart disease
I said that it is useful. Vitamin E is a natural form of absorption that increases the body's absorption rate
It is most effective when it is ingested with other antioxidants.

* Pecan nuts
Representative foods of vitamin E are nuts such as almonds, nuts and pecans. Pecan nuts, which have the highest antioxidant content, combine the fat-soluble vitamin E, which acts antioxidantly on the cell walls, and the water-soluble vitamin C, which acts as an antioxidant on blood or cells. In particular, one of the components of vitamin E, gamma-tocopherol, is 7 mg for 1 ounce (about 28 g).

* Olive oil
Olive oil is a representative food of the Mediterranean diet, rich in vitamin E and polyphenols: it reduces bad cholesterol in the body, prevents hypertension and heart disease and reduces blood levels. triglycerides. Studies conducted at the University of Athens in Greece have shown that regular olive oil consumption also reduces the risk of developing rheumatoid arthritis.

* Sun-flower seeds
Sunflower seeds are rich in vitamin E as well as unsaturated fatty acids such as oleic acid and linolenic acid, which lower cholesterol and prevent adult diseases such as l? arteriosclerosis and hypertension. It is rich in phytosterols, a phytosterol beneficial to heart health, and phytoestrogens, which can supplement female hormones, helping to prevent menopause.

* Yam
Sweet potatoes, appreciated in winter, are rich in antioxidants and vitamins such as vitamin E and beta-carotene. Potbadium, dietary fiber and minerals that emit sodium are also abundant, making them suitable for modern health foods. When boiled or boiled sweet potatoes, 50% of the water soluble vitamin C disappears, which makes cooking less nutritious.

* Spinach
Spinach, a typical green vegetable, is a report of various nutrients called whole foods. Vitamin E, rich in vitamin C, K, B2, B6, magnesium, folic acid, iron, calcium, potbadium. The beta-carotene content increases slightly on cooking rather than raw, and with vitamin C like lemon, the iron absorption increases.

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