Vitamin E: Benefits, Best Food Sources, Potential Risks

Vitamin E is an essential fat-soluble vitamin that plays a crucial role in keeping our body healthy.

While the vitamin has many functions within the body, its activity as an antioxidant is particularly notable.

This article examines the health benefits of vitamin E, the best food sources, and how natural food sources compare to supplements.

What Is Vitamin E?

Vitamin E is a collection of eight fat-soluble vitamins that act as antioxidants in the body.

Of these eight different forms of vitamin E, four belong to a group called tocopherols, and four are known as tocotrienols .

Firstly, the four tocopherols include;

  • alpha-Tocopherol
  • beta-Tocopherol
  • delta-Tocopherol
  • gamma-Tocopherol

Secondly, the four forms of tocotrienols are;

  • d-apha tocotrienol
  • d-beta tocotrienol
  • d-delta tocotrienol
  • d-gamma tocotrienol

In humans, the most important of these compounds is alpha-Tocopherol because it has the best digestibility and absorption rate .

Despite this, it is gamma-tocopherol that is the most prevalent form of vitamin E in the American diet.

This fact is largely because soybean oil contains gamma-tocopherol, and this vegetable oil contributes a significant amount of calories to the average diet.

Scientifically, the vitamin E tocopherols are the most widely researched since they have a higher prevalence.

However, ongoing studies are examining the potential health benefits of tocotrienols .


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