Vitamin E

What is it?

Vitamin E is a fat-soluble vitamin, which means it is stored by the body. Vitamin E is the collective name for a group of fat-soluble compounds; alpha-, beta-, gamma-, and delta-tocopherol and alpha-, beta-, gamma-, and delta-tocotrienol. Each form has different levels of biological activity. Alpha- (or α-) tocopherol is the form recognized to meet human requirements.[1]

What it does

Vitamin E prevents the formation of reactive oxygen species (ROS) or free radicals when fat undergoes oxidization which may help prevent or delay some chronic diseases. Vitamin E also is associated with immune function and prevention of platelet aggregation or clotting.[2]

Food Sources

Vitamin E is found in green leafy vegetables, whole grains, fortified cereals, and vegetable oils.[3]

Recommended Dietary Allowance (RDA)

Canada’s RDA can be found here.

Molecular Dosage Range

Orthomolecular practitioners may recommend dosages that are at a much higher level than RDA levels.  Supplements consisting of natural mixed tocophorals are recommended.

[1], site reviewed August 2016
[2], site reviewed August 2016
[3], site reviewed August 2016