Vitamin E is a fat-soluble vitamin that acts as an antioxidant.

Vitamin E is an antioxidant that protects body tissue from damage caused by unstable substances called free radicals. Free radicals can harm cells, tissues, and organs, and they are believed to be one of the causes of the degenerative processes seen in aging.

Vitamin E is also important in the formation of red blood cells and it helps the body to use vitamin K

Vitamin E is found in the following foods:
Wheat germ, Corn, Nuts, Seeds, Olives
Spinach and other green leafy vegetables including Asparagus
Vegetable oils, Corn oil, Sunflower oil, Soybean oil, Cottonseed oil

Products made from these foods, such as margarine, also contain vitamin E.

There is no known dietary deficiency of vitamin E.

There are no known toxic effects to megadoses of vitamin E. Occasional side effects such as headache have been reported.

The benefit of vitamin E supplementation in cancer, heart disease, dementia, liver disease, and stroke are still not known. It is likely that a protective effect will be found for coronary artery disease.

Many people think that if some vitamins are good, a lot is better.
This is not always the case, and high doses of certain vitamins are actually toxic.
Read about the specific vitamins and check with your health care provider if you are unsure about how much to take -- and how much may be too much.

The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods and take a "Standardized" (quality) multivitamin supplement.

Specific recommendations for each vitamin depend on:
age, gender, and other factors (such as pregnancy).