Vitamin E
<p><b >Vitamin E</b> refers to a group of eight fat-soluble compounds that include both <a href="http://en.wikipedia.org/wiki/Tocopherol" title="Tocopherol" >tocopherols</a> and <a href="http://en.wikipedia.org/wiki/Tocotrienol" title="Tocotrienol" >tocotrienols</a></p>
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Chemically, <a href="http://en.wikipedia.org/wiki/Vitamin_E" title="Vitamin E" >vitamin E</a> in all of its forms functions as an <a href="http://en.wikipedia.org/wiki/Antioxidant" title="Antioxidant" >antioxidant</a></p>
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.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-0" >[1]</a></sup> There are many different forms of vitamin E, of which <a href="http://en.wikipedia.org/wiki/Gamma-Tocopherol" title="Gamma-Tocopherol" >γ-tocopherol</a> is the most common in the
North American diet.<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-1" >[2]</a></sup> γ-Tocopherol can be found in corn oil, soybean oil, margarine and dressings.<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-2" >[3]</a></sup><sup id="cite_ref-Traber_3-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-Traber-3" >[4]</a></sup></p>
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<a href="http://en.wikipedia.org/wiki/Alpha-Tocopherol" title="Alpha-Tocopherol" >α-Tocopherol</a>, 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.<sup id="cite_ref-Traber_3-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-Traber-3" >[4]</a></sup><sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-4" >[5]</a></sup> It is a fat-soluble <a href="http://en.wikipedia.org/wiki/Antioxidant" title="Antioxidant" >antioxidant</a> that stops the production of <a href="http://en.wikipedia.org/wiki/Reactive_oxygen_species" title="Reactive oxygen species" >reactive oxygen species</a> formed when fat undergoes oxidation.<sup id="cite_ref-sheet_5-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-sheet-5" >[6]</a></sup><sup id="cite_ref-Herrera_6-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-Herrera-6" >[7]</a></sup><sup id="cite_ref-7" class="reference" ><a href="http://en.wikipedia.org/wiki/Vitamin_E#cite_note-7" >[8]</a></sup></p>