Vitamin E

Definition

Vitamin E is a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols, known for their antioxidant properties, helping to protect cells from damage.

Scientific / Technical Definition

Vitamin E refers to a family of compounds that contain a chromanol ring system with a phytol side chain. It is a crucial antioxidant that prevents the non-enzymatic oxidation of cell components, including polyunsaturated fatty acids, by molecular oxygen and free radicals.

Benefits

• Protects cells from oxidative stress and damage.
• Supports immune function.
• Helps in the prevention of chronic diseases.
• Contributes to healthy skin and eyes.

Examples

• Nuts and seeds (like almonds and sunflower seeds)
• Vegetable oils (such as wheat germ, sunflower, and safflower oils)
• Green leafy vegetables (such as spinach and broccoli)
• Fortified cereals

Additional Information

• Known issues: Consuming high doses of Vitamin E supplements may increase the risk of bleeding and serious bleeding in the brain.

Related Terms

• Antioxidant
• Vitamin C
• Tocopherol
• Tocotrienol

References

• Vitamin E - Linus Pauling Institute
• Vitamin E - National Institutes of Health (NIH)