Vitamin E is a fat-soluble vitamin with antioxidant properties.
Vitamin E exists in eight
alpha-, beta-, gamma-, and delta-tocopherol;
and alpha-, beta-, gamma-, and delta-tocotrienol.
is the most active form in humans.
Dosing for vitamin E is often given in alpha-tocopherol equivalents (ATEs).
This accounts for the different activities that the different forms of vitamin E have in the body. One milligram of an ATE is equal to 1.5 international units (IU).
Vitamin E supplements - available in natural
or man-made forms
- The natural forms are usually labeled with the letter "d"
(for example, d-gamma-tocopherol),
--whereas synthetic forms are labeled "dl"
(for example, dl-alpha-tocopherol).
Foods that contain vitamin E include
eggs, fortified cereals, fruit, green leafy vegetables (such as spinach), meat, nuts, nut oils, poultry, vegetable oils (corn, cottonseed, safflower, soybean, sunflower), argan oil, olive oil, wheat germ oil, and whole grains.
Cooking and storage may destroy some of the vitamin E in foods.