Final answer:
The vitamin E content can be affected by the amount of PUFAs in the diet and selenium status, as they increase its requirement due to its antioxidant properties. Additionally, vitamin E absorption depends on fat intake and bile salts, and its deficiency or excess intake has various health implications.
Step-by-step explanation:
Vitamin E content in the body may be affected under various conditions. The requirement of vitamin E is dependent on the amount of polyunsaturated fatty acids (PUFA) in the diet and the selenium status in the body. High dietary intake of PUFA increases the demand for vitamin E due to its antioxidant role in protecting cell membranes and preventing peroxidation. Moreover, vitamin E works synergistically with selenium, which means a deficiency in selenium can also impact vitamin E's functions.
Chemically known as alpha-tocopherol, vitamin E is an oily substance that is heat stable but can be readily oxidized. It serves as a powerful antioxidant, shielding other nutrients like vitamin A and PUFA from oxidative damage. Vitamin E is absorbed alongside fats in the gastrointestinal tract, and its absorption is facilitated by bile, which contains bile salts essential for emulsifying and absorbing fats. Excessive consumption, known as hypervitaminosis, can lead to adverse effects such as nausea, while deficiency can cause problems with muscle and nerve function, heme synthesis, and reproductive health.