The 7 main benefits of vitamin E

Vitamins are organic substances essential for the normal functioning of our body. Necessary for growth, vitality and well-being, they are hidden in tiny proportions in all natural foods. Like his companions, vitamin E provides that portion of health that keeps us alive by a long list of benefits. Among them, the most important are:

• Youth.
This vitamin slows cell aging caused by oxidation.

• Strength.
Supplies oxygen to the body to give more resistance.

• Protection.
Defend the lungs from pollution with the help of vitamin A.

• Prevention.
Dissolves blood clots.

• Anti-fatigue.
Reduces symptoms of stress and exhaustion.

• Action diuretic.
By having this quality, lowers blood pressure.

• Anticalambres.
Decreased chance of pain and muscle contractions.

Benefits of Vitamin E: Vitamin youth

Is called the vitamin of youth. It is the antioxidant substance par excellence. Neutralizes free radicals caused by excessive exposure to sun, snuff, stress and various environmental factors.

Protects against ultraviolet rays, causing the synthesis of free radicals and photoaging. In addition, it protects the synthesis of other vitamins and enzymes, thereby increasing the resistance of the skin. It should be borne in mind that this vitamin in foods with minimal amounts. Therefore, dietary supplements are a good alternative to increase their doses.

The Olives

The olive tree is cultured in the countries of Mediterranean for at least 5.000 years. Your fruit, the olive, is rich in fat monounsaturated and in vitamin E. The old ones Hebrew they gave to the olive tree and the olive oil a great symbol value. The Bible mentions it as the king of the trees and you represent the fair and right man. Your oleum, emblem of sovereignty, era considered gold liquid due to your importance in commercial transactions. Your sheets were symbol of the peace and of friendship among the towns.

Among the countries that give precedence to the olive tree cultivation, Italy and Spain they are those that have achieved olives of more quality.

Two classes of olives exist: the green ones, of acrid flavor; and the quarter notes, sweeter and you mature.

In natural, recently harvested state, the olives are hard and you make bitter. To be able to eat them it is necessary to macerate them in corrosive dilute soda during 24 hours, changing the bathroom to delete the acrid flavor. Then they are conserved in brine in wooden vessels, of glass, of pottery or, of mud.

The olives are free of cholesterol, and because of that are rich in cute fats in saturated, they contribute to diminish the cholesterol levels. Also, they provide good quantity of vitamin E.