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Vitamin E

• Overview
• Food Sources
• Recommendations
• Side Effects

Definition:

Vitamin E is a fat-soluble vitamin that acts as an antioxidant.

Alternative Names:

Deficiency - vitamin E; Tocopherol

Function:

Vitamin E is an antioxidant that protects body tissue from damage caused by unstable substances called free radicals. Free radicals can harm cells, tissues, and organs. They are believed to lay a role in certain conditions associated with aging.

Vitamin E is also important in the formation of red blood cells and helps the body to use vitamin K .

The ability of vitamin E to prevent cancer, heart disease, dementia, liver disease, and stroke are still not known. At lower levels, vitamin E may help protect the heart.

The best way to get enough essential vitamins is to eat a balanced diet that contains a variety of foods.

• Review Date: 1/2/2007
• Reviewed By: William McGee, M.D., M.H.A., Assistant Professor of Medicine and Surgery, Tufts University School of Medicine, Boston, MA, and Chairman, Nutrition Committee, Baystate Medical Center, Springfield, MA. Review provided by VeriMed Healthcare Network.

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