Vitamin E



Vitamin E is the collective name for a set of 8 related tocopherols and tocotrienols, which are fat-soluble vitamins with antioxidant properties. Of these, α-tocopherol (also written as alpha-tocopherol) has been most studied as it has the highest bioavailability, with the body preferentially absorbing and using this form.

It has been claimed that α-tocopherol is the most important lipid-soluble antioxidant, and that it protects cell membranes from oxidation by reacting with lipid radicals produced in the lipid peroxidation chain reaction. This would remove the free radical intermediates and prevent the oxidation reaction from continuing. The oxidised α-tocopheroxyl radicals produced in this process may be recycled back to the active reduced form through reduction by other antioxidants, such as ascorbate, retinol or ubiquinol.

The functions of the other forms of vitamin E are less well-studied, although γ-tocopherol (also written as gamma-tocopherol) is a nucleophile that may react with electrophilic mutagens, and tocotrienols may have a specialized role in protecting neurons from damage. However, the roles and importance of the various forms of vitamin E are presently unclear, and it has even been suggested that the most important function of vitamin E is as a signaling molecule, and that it has no significant role in antioxidant metabolism.

Most studies about Vitamin E have supplemented only alpha-tocopherol, but doing so leads to reduced serum gamma- and delta-tocopherol concentrations. For more info, read article tocopherol.

1 IU of vitamin E is the biological equivalent of about 0.667 mg d-alpha-tocopherol (2/3 mg exactly), or of 1 mg of dl-alpha-tocopherol acetate.

Food sources of Vitamin E
Particularly high levels of vitamin E can be found in the following foods:
 * Almonds
 * Asparagus
 * Avocado
 * Nuts
 * Olives
 * Red Palm Oil
 * Seeds
 * Spinach and other green leafy vegetables
 * Vegetable oils -- Canola, corn, sunflower, soybean, cottonseed
 * Wheat germ
 * Wholegrain foods
 * Milk

Vitamin E and prostate cancer study discontinued
There have been some theories that Vitamin E, especially when coupled with selenium, may reduce the risk of prostate cancer by 30 percent. However, the Sel enium and Vitamin E C ancer Prevention T rial, ("SELECT"), run from 2004 to 2008, found that vitamin E, whether taken alone or in combination with selenium, did not prevent prostate cancer. The SELECT study was discontinued after independent reviewers determined that there was no benefit to the 35,000 men who were the subject of the study.