What is Vitamin E?

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:

  • Asparagus
  • Avocado
  • Egg
  • Milk
  • Nuts, such as almonds or hazelnuts
  • Seeds
  • Spinach and other green leafy vegetables
  • Unheated vegetable oils
  • Wheat germ
  • Wholegrain foods

Further Reading


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