Vitamin E is a fat-soluble nutrient that acts as an antioxidant in the body. It includes a group of eight different compounds: four tocopherols and four tocotrienols. Alpha-tocopherol is the most biologically active form of vitamin E and is the primary form found in food and supplements.
Vitamin E protects the body’s cells from damage caused by free radicals, which are byproducts of normal metabolism and exposure to environmental stressors such as pollution and UV radiation. It also plays a role in immune function and in the formation of red blood cells.
The recommended daily intake of vitamin E varies based on age and gender. Adult males and females should consume 15 mg of vitamin E per day. Pregnant and lactating women require slightly more, at 19 and 18 mg per day, respectively.
Food sources of vitamin E include vegetable oils, nuts and seeds, green leafy vegetables, and fortified cereals. Vitamin E supplements are also available, but it is generally recommended to obtain nutrients through a balanced diet rather than supplements.
Excessive intake of vitamin E can lead to bleeding disorders and other health complications, so it is important to follow recommended intake guidelines.