Vitamin E, of which there are four different forms (the tocopherol), is fat soluble. The tocopherols have the same name except with the prefix α-, β-, γ-, and ẟ- (the first four letters of the Greek alphabet).
The four compounds are closely related, with some difference in the molecular weight and in the position and number of certain molecular constituents.
Vitamin E is the most powerful natural antioxidant and protecting vitamins A and C, red blood cells, and essential fatty acids from destruction.
Vitamin E is a known biological antioxidant able to quench the lipid peroxidation chain. Vitamin E activity is measured by activity of α-tocopherol equivalents, while β-tocopherol has lower activity.
About 60 percent of vitamin E in the diet comes from vegetable oil (soybean, corn, wheat germ, cottonseed, and safflower). This also includes products made with vegetable oil (margarine and salad dressing).
Fat soluble vitamin: Vitamin E
