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Vitamin-E is that which dissolves in fat and many foods including the vegetable oils, cereals, meat, poultry, eggs, vegetables, fruits and wheat gram. Vitamin E is also available as dietary supplement. It is used in the treatment of heart diseases, cancer, photo dermatitis, Alzheimer’s disease, menstrual pain, diabetes. The synthetic form is called dl-alpha-tocopheryl is also available.
Related Journals of Vitamin-E
Nutritional Disorders & Therapy, Nutrition & Food Sciences, Clinical Nutrition, Natural Medicine, Nutrients, Food Safety & health, Lipid Research.