Vitamin E
Dietary Supplement Fact Sheet: Vitamin E
Office of Dietary Supplements • NIH Clinical Center • National Institutes
of Health
Vitamin E: What is it?
Vitamin E is a fat-soluble vitamin that exists in eight different forms.
Each form has its own biological activity, which is the measure of potency
or functional use in the body [1]. Alpha-tocopherol (á-tocopherol) is the
name of the most active form of vitamin E in humans. It is also a powerful
biological antioxidant [2-3]. Vitamin E in supplements is usually sold as
alpha-tocopheryl acetate, a form that protects its ability to function as
an antioxidant. The synthetic form is labeled "D, L" while the natural
form is labeled "D". The synthetic form is only half as active as the
natural form [4].
Antioxidants such as vitamin E act to protect your cells against the
effects of free radicals, which are potentially damaging by-products of
energy metabolism. Free radicals can damage cells and may contribute to
the development of cardiovascular disease and cancer. Studies are underway
to determine whether vitamin E, through its ability to limit production of
free radicals, might help prevent or delay the development of those
chronic diseases. Vitamin E has also been shown to play a role in immune
function, in DNA repair, and other metabolic processes [2-3].
What foods provide vitamin E?
Vegetable oils, nuts, green leafy vegetables, and fortified cereals are
common food sources of vitamin E in the United States (U.S.).
See also:
Nutrition Fruits & Vegetables
Source and more info at
Vitamin and Mineral Supplement Fact Sheets
from the Office
of Dietary Supplements
Tocopherol Totally Explained
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