Vitamin E is a generic term for tocopherols and tocotrienols. Vitamin E is a family of α-, β-, γ-, and δ-tocopherols and corresponding four tocotrienols. Vitamin E is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation. Of these, α-tocopherol (also written as alpha-tocopherol) has been most studied as it has the highest bioavailability.
Particularly high levels of vitamin E can be found in the following foods:
- Nuts, such as almonds or hazelnuts
- Spinach and other green leafy vegetables
- Unheated vegetable oils
- Wheat germ
- Wholegrain foods
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Last Updated: Feb 1, 2011