Vitamin E: Natural Antioxidant in the Mediterranean Diet

Abstract

Oxidation has been related to several diseases in humans. Indeed, to protect the body from high free radical damages, organism requires natural resources of antioxidant compounds, such as phenols, tocopherols (α, β, γ, and σ) which have important roles in the cell antioxidant defense system. In Mediterranean areas, olive oils and pepper fruits are considered among the best foods in a diet, which keeps on attracting the interest of scientists due to the health benefits linked with its consumption. The Olive oil and pepper fruits are among the most consumed nutrients in the Mediterranean diet; their richness in naturally powerful antioxidants, such as alpha-tocopherols, polyphenols, carotenoïds, and capsaicinoïds (specific of capsicum species), and monounsaturated fatty acids in olive and seed pepper oils, constitutes good health protection against oxidative damages and inflammation. Also, these phytochemicals shield and prevent the human body from many diseases such as cardiovascular, coronary, Alzheimer’s diseases, and cancers.