Vitamin C is a water-soluble vitamin. All animals and plants are capable of producing it, except humans.
Vitamin E (also known as tocopherol) is fat-soluble and very common in nature.
Principal natural sources of Vitamin E
Plant sources: It is mainly found in vegetable oils (wheatgerm, sunflower, olive, arachis, rape, soya etc), wheatgerm, oleaginous fruits (nuts, hazelnuts, almonds etc.), whole cereals and certain green vegetables (spinach, cress, broccoli, Brussels sprouts etc.)
Animal sources: It is also present, in smaller quantities, in liver, eggs, milk, butter and oily fish.
Properties of Vitamin E
Vitamin E, also known as tocopherol, is a powerful antioxidant, which protects red blood cells and other body cells. It protects us against ageing of cells and skin.
Recommended Daily Intake
The recommended intake is 10-15 mg per day for the average adult, and may reach 20 mg for sporting or elderly people.
As well as age and condition, needs depend on dietary regime. They therefore increase in diets rich in fat, as Vitamin E is necessary to protect polyunsaturated fatty acids from turning rancid inside the body itself.