Both vitamins C and E are antioxidants, nutrients that suppress the potential damage from free radicals. When food is converted into energy free radicals are a by-product that are released.
Over a time these free radicals contribute to the aging process and the advance of numerous ailments such as heart disease, cancer and arthritis, to name but a few.
Apart from its antioxidant properties, vitamin c is necessary for repair and growth of tissues, builds up the natural immune system, forms collagen an essential ingredient in the making of skin, muscle, tendons, cartilage, ligaments, blood vessels and scar tissue. Vitamin C is instrumental in keeping healthy the teeth and gums and is an integral part of the healing process.
Vitamin C is water soluble and hence retained in the body in a very limited quantity. Furthermore the human body does not manufacture its own resources to has to rely on food and other supplements for a supply of vitamin c. Vitamin C is available in most fruits and green vegetables and hence a nutritious diet containing these is adequate to meet the body’s requirement. Cases of vitamin c deficiency are comparatively rare.
While vitamin c is beneficial, an intake in excess of 2000 mg/day is detrimental and could give rise to diarrhea and stomach upsets.
Vitamin E comprises a group of eight antioxidants. It is found plentifully in vegetable oils, eggs, meat, dairy products and leafy vegetables. Vitamin E helps prevent cardiovascular disease, cataracts and cancer, and boosts the immune system.
Side effects of vitamin E if taken in excess are:
- Weakness and fatigue
- Headache and nausea
- Blurred vision
- Flatulence and diarrhea
Vitamin E could also have an allergic reaction manifested by closing of the throat with difficulty in breathing, swelling of the face, tongue and lips and possibly hives. Emergency medical attention should be sought immediately.
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