Vitamin E

Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols

Chemically, vitamin E in all of its forms functions as an antioxidant

.^[1] There are many different forms of vitamin E, of which γ-tocopherol is the most common in the 

North American diet.^[2] γ-Tocopherol can be found in corn oil, soybean oil, margarine and dressings.^[3][4]

α-Tocopherol, the most biologically active form of vitamin E, is the second most common form of vitamin E in the North American diet. This variant of vitamin E can be found most abundantly in wheat germ oil, sunflower, and safflower oils.^[4][5] It is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation.^[6][7][8]