Vitamin E

Vitamin E is a family of fat-soluble vitamins that are active throughout the body, i.e. a family of 4 tocopherols (alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol).

Other members of the vitamin E family are called tocotrienols (alpha, beta, gamma, and delta tocotrienol). 

The most important function of vitamin E is antioxidant function, helping to protect cells from the damage caused by free radicals. Other functions include:

• protect your skin from ultraviolet light
• allow your cells to communicate effectively
• help protect against prostate cancer and Alzheimer's disease

Major sources of vitamin E are plant oils, cereals, asparagus, tomatoes, and green leafy vegetables, eggs, margarine, whole grains, almonds, hazelnuts, avocados, broccoli, pumpkin and sunflower seeds. It is also available as a supplement.

Vitamin E deficiency is very rare in healthy people, usually occur in people with certain genetic disorders and in very low-weight premature infants. Vitamin E deficiency can cause: spinocerebellar ataxia, myopathies, nerve and muscle damage that results in loss of feeling in the arms and legs, loss of body movement control, muscle weakness, vision problems, weakened immune system, red blood cell destruction.