Several forms of the fat-soluble Vitamin E are available; however, human body utilizes only α-tocopherol form.

Role of Vitamin E

• Vitamin E essentially acts as an antioxidant.
• It also enhances immune function.
• It prevents clot formation in the heart arteries.
• Vitamin E protects cells from free radical damage as well as cease the production of free radicals completely.
• Vitamin E has cell membrane repair action, which makes it useful in muscular dystrophy, common diabetes-related muscle weakness and traumatic brain injury.

Recommended Amounts

• The RDA for Vitamin Einmen and womenaged 14 years and above is 15 mg daily (or 22 IU) including pregnant women.
• The requirement for lactating women is slightly higher; 19 mg (28 IU daily).

Sources of Vitamin

• Numerous foods provide Vitamin E.
• Nuts, seeds and vegetable oils are the best sources of Vitamin E.
• Significant amounts are available in green leafy vegetables and fortified cereals.
• Some of the most important food sources of Vitamin E include wheat germ oil, sunflower, safflower and soybean oil, sunflower seeds, almonds, peanuts, peanut butter, beet greens, collard greens, spinach, pumpkin, red bell pepper, asparagus, mango and avocado.