Healthy Foods and Vitamins

Vitamin E for Pregnant Women

The importance of vitamin E for pregnant women

Vitamin E is like other important vitamins and nutrients that play an important role in the health of the mother and the child.

The importance of this vitamin for pregnant women lies in the fact that it plays a role in the health of the body, and these roles include:

Vitamin E for pregnant women

Protects body tissues from free radicals; This is due to its antioxidant properties.

It contributes to the production of prostaglandin, which is a chemical receptor that helps produce the milk hormone called prolactin, whose production increases at the time of ovulation. It also contributes to maintaining balanced prolactin levels.

  • Maintains the composition and structure of body fat.
  • The body’s cells interact with each other because of this vitamin, which contributes to performing various functions.
  • It protects the body from bacteria and viruses because of its importance in strengthening the immune system.
  • It protects the body from blood clotting in the blood vessels. This is due to its role in expanding these vessels.

Harmful Effects of Vitamin E for Pregnant Women

One study indicated that pregnant women who take high doses of vitamin E exceed the recommended limit; Any more than 14.9 milligrams of it during the first months of pregnancy is more likely to give birth to children suffering from congenital heart problems and defects.

It is worth noting that vitamin E supplements have not been proven to improve maternal health, but rather they may increase the risk of abdominal pain and premature rupture of the amniotic sac.

Sources of vitamin E

Vitamin E is one of the vitamins available in many foods, and among these foods we mention the following: [4]

  • Oils: including: wheat germ oil, almond oil, hazelnut oil, palm oil, sunflower oil.
  • Nuts and seeds: such as: almonds , hazelnuts, pine nuts, pistachios, peanuts, cashews, Brazil nuts, sunflower seeds, and pumpkin seeds.
  • Vegetables: such as broccoli, asparagus, sweet red pepper, kale, and spinach.
  • Fruits: such as: mango, kiwi, avocado, dried cranberries, and apricots.
  • Seafood products and foods: including، salmon, lobster, octopus, crab, and dried cod.

Related :

Zaheer Ahmad

I am Zaheer Ahmad. Currently I am doing P.hd on Human Nutrition and Dietetics from Sorbonne University. Previously, I have also done masters in Molecular Nutrition and Food Technology.

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