It was discovered by Evans and Bishop in 1922 to observe that rats fed with cow’s milk did not reproduce. Its most important chemical cha
racteristic is its antioxidant property. He has close relations with the metabolism of selenium. It is stored mainly in adipose tissue and liver. Storage in the body is in a relatively short time.
Sources:
It occurs mainly in the oil extracted from wheat germ and oils extracted from seeds or other oleaginous fruit (corn, sunflower, peanuts, soybeans, walnuts, olive oil), egg yolk, brown rice, fresh peas, green beans, tomatoes, celery, apples, bananas, etc.. Alfalfa leaves are rich in vitamin E. (more…)
