Vitamin E is a fat-soluble vitamin that acts as an antioxidant in the body. It is composed of a group of compounds called tocopherols and tocotrienols, with alpha-tocopherol being the most biologically active form.
Vitamin E is found in various foods, including:
Vitamin E has several important functions in the body:
A deficiency in vitamin E is rare, but it can lead to nerve and muscle damage, anemia, and weakened immune function. Toxicity from vitamin E is also rare, but excessive supplementation can interfere with blood clotting and lead to hemorrhage.
The recommended dietary allowance (RDA) for vitamin E varies by age and gender. For example, the RDA for adults is 15 mg (22.4 IU) per day.