Vitamin E or Tocopherol

Foods rich in Vitamin E:

• Wheat germ: 21 mg.
• Meat liver (10250-20010 µg), Paté (4200 µg) Sobrasada (363 µg)
• Vegetable oils: 12-56 mg
• Nuts: Sunflower seeds (46 mg), raw hazelnut (39 mg), Almond (24 mg)

(Values over 100gr of food)

How his deficit manifests itself:

In the blood test: low vitamin E.
At the physical level: Cellular oxidation and accelerated
aging…

Other considerations:

Vitamin E is a set of 8 vitamins that act as antioxidants trapping free radicals and preventing oxidative stress in our tissues. It is also involved in the hemolysis and aggregation of platelets, as well as in certain enzymatic reactions. Its deficiency is rare in humans, although it can occur.
It is easily destroyed with the cooking of food and under exposure to air, for this reason, it is said that the oil must be kept tightly closed in dark places.
Vitamin E interacts with iron from supplements, so in case of simultaneous intake both are destroyed.
Vitamin E supplements should not be taken by people taking anticoagulant drugs.
Breastfeeding women have increased Vitamin E needs.