Vitamin E, is a fat-soluble antioxidant that exists in eight different forms: four tocopherols (alpha, beta, gamma, and delta) and four tocotrienols (also alpha, beta, gamma, and delta). However, alpha-tocopherol is the most biologically active form in the human body and is commonly found in food and dietary supplements.
Vitamin E plays a crucial role in protecting cells from damage caused by free radicals, which are unstable molecules that can harm cells and contribute to the development of various diseases, including cancer and heart disease. It helps maintain healthy skin, eyes, and immune function, and it may also have anti-inflammatory properties.
Natural food sources of vitamin E include nuts (such as almonds, hazelnuts, and peanuts), seeds (such as sunflower seeds and pumpkin seeds), vegetable oils (such as sunflower oil, safflower oil, and wheat germ oil), and green leafy vegetables (such as spinach and kale). Consuming a balanced diet that includes these foods can help ensure an adequate intake of vitamin E.
Supplementation with vitamin E may be necessary for individuals who have difficulty absorbing fat, such as those with certain digestive disorders, or who have an increased need for antioxidants due to factors such as smoking or intense physical activity. However, it's important to consult with a healthcare professional before starting any supplementation regimen, as excessive intake of vitamin E supplements can have adverse effects, including an increased risk of bleeding.