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Vitamin E
Vitamin E refers to a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols. These tocopherols and tocotrienols exist as homologs α (alpha), β (beta), γ (gamma), and δ (delta). Due to their lipid antioxidant function, these vitamin E compounds are found in plant foods rich in fats, especially unsaturated fats, such as oilseeds, and to a lesser extent in cereal grains. Their concentration in these foods is highly variable, and their stability, due to their antioxidant action, is very low. Each of these compounds has a distinct activity in the body. The most active vitamin E compounds in the body are those related to the α-tocopherol form.
Vitamin E plays a fundamental role in the normal metabolism of all cells. It is the most important fat-soluble antioxidant in human and animal tissues. It is found in the lipid-rich parts of cells, such as cell membranes, and in fat-rich tissues. The main and most studied role of vitamin E is the protection of polyunsaturated fatty acids in lipids against oxidative damage. This is why its deficiency can affect several important vital functions.
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