Vitamin E

As a powerful antioxidant, vitamin E protects your cells against premature aging and damage by free radicals.


Vitamin E is a family of eight structurally similar antioxidants that are divided into two groups:

  • Tocopherols: alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol
  • Tocotrienols: alpha-tocotrienol, beta-tocotrienol, gamma-tocotrienol, and delta-tocotrienol

Alpha-tocopherol is the most common form of vitamin E. It makes up around 90% of the vitamin E in the blood.

SUMMARYVitamin E is a group of related compounds divided into tocopherols and tocotrienols. Alpha-tocopherol is the most common type.

Role and function of vitamin E

Vitamin E’s main role is to act as an antioxidant, preventing oxidative stress and protecting fatty acids in your cell membranes from free radicals (37Trusted Source).

These antioxidant properties are enhanced by other nutrients, such as vitamin C, vitamin B3, and selenium.

In high amounts, vitamin E also acts as a blood thinner, reducing the blood’s ability to clot (38Trusted Source).

SUMMARYVitamin E’s key role is to serve as an antioxidant, protecting cells against free radicals and oxidative damage.

Dietary sources

The richest dietary sources of vitamin E include certain vegetable oils, seeds, and nuts. The chart below shows some of the best sources of vitamin E and the amount found in 3.5 ounces (100 grams) of these foods