Vitamin E: Anti-oxidant Function

The video tutorial discusses the essential functions of Vitamin E, a fat-soluble vitamin prone to deficiency in American diets due to its destruction during food processing. Vitamin E is a significant antioxidant, acting as a free radical scavenger, particularly in cell membranes. Its structure, resembling a phospholipid, allows it to protect polyunsaturated fatty acids in membranes from oxidative damage. Unlike other vitamins, Vitamin E's primary role is to prevent oxidative damage in cell membranes, ensuring cell health.

Which of the following is NOT a reason for Vitamin E deficiency in American diets?

• Vitamin E is not abundant in common meats.

• Vitamin E is destroyed during food processing.

• Most American diets are rich in fish.

• Processed foods lack intrinsic Vitamin E.

Among the fat-soluble vitamins, which one is the most significant free radical scavenger?

• Vitamin K

• Vitamin E

• Vitamin D

• Vitamin A

What structural feature of Vitamin E allows it to resemble a phospholipid?

• Its fatty acid tail

• Its bulky non-polar group

• Its polar head group

• Its branched structure

How does Vitamin E protect polyunsaturated fatty acids in cell membranes?

• By enhancing vision

• By donating electrons to free radicals

• By activating coagulation factors

• By increasing calcium absorption

In what way is Vitamin E's antioxidant function different from that of Vitamin C?

• Vitamin E is not an antioxidant.

• Vitamin E is membrane-bound.

• Vitamin E is water-soluble.

• Vitamin E floats in the blood.